This is a calm, gently scented jam that lets the natural sweetness of ripe pears come through. A small amount of vanilla rounds out the flavour without overpowering it, creating a soft, fragrant preserve that feels familiar and reassuring.
Pears can be slow to set on their own, so this recipe uses lemon juice and careful simmering to achieve a reliable, spoonable texture suitable for first-time jam makers.
Recipe Information Block
Makes: About 3 small jars
Prep time: 20 minutes
Cooking time: 40 to 50 minutes
Equipment: Large heavy-based saucepan, wooden spoon, small plate, clean jars with lids
Ingredients
-
800 g ripe pears
-
500 g granulated sugar
-
Juice of 1 lemon
-
150 ml water
-
1 teaspoon vanilla extract
Step-by-Step Method
-
Peel the pears, remove the cores, and cut the flesh into small, even pieces. This helps them soften evenly and prevents large chunks in the finished jam.
-
Place the pears and water into a large saucepan. Set over low heat and cook gently for 10 to 15 minutes, stirring occasionally, until the fruit is soft and beginning to break down.
-
Add the sugar and lemon juice. Stir slowly over low heat until the sugar has completely dissolved and the liquid looks clear rather than grainy.
-
Increase the heat and bring the jam to a steady boil. Cook for 20 to 30 minutes, stirring regularly to prevent sticking, until the mixture thickens and looks glossy.
-
Stir in the vanilla extract and remove the pan from the heat.
-
Test for setting by spooning a little jam onto a cold plate. Leave it for a few seconds, then gently push it with your finger. If it wrinkles, it is ready. If not, return to the heat for a few more minutes and test again.
-
Let the jam stand for 2 minutes, then spoon into warm, sterilised jars. Seal and leave to cool completely.
Practical Tips
-
Use ripe but firm pears for the best flavour and texture.
-
Stir frequently towards the end of cooking, as pear jam can catch easily.
-
The jam will continue to thicken as it cools, so avoid overboiling.
Variations
-
Replace the vanilla extract with half a vanilla pod, added during cooking and removed before jarring.
-
Add a small pinch of ground cinnamon for gentle warmth.
Serving Suggestions
Lovely on toast, croissants, or stirred into porridge. It also works well with yoghurt or as a simple cake filling.
Storage
Store sealed jars in a cool, dark place for up to one year. Once opened, keep in the fridge and use within 3 weeks.
