No-Pectin Pear Jam that Tastes Great

Pears are one of those fruits without a whole lot of personality. A fruit like plums or peaches or raspberries can stand on its own in a jam, but pear needs a little help. This is how to make a pear jam with some attitude.


  • 8 cups peeled and chopped pears
  • 2-4 cups sugar, to taste
  • 1 tsp cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp nutmeg


The spices lend a great autumn taste to your jam. Your whole house will smell like thanksgiving while it’s cooking down on the stove.


Like with other non-pectin jams, this recipe requires quite a bit of cooking time. You should budget between 2 and 3 hours to cook it down to a nice consistency.

Pear jam will not exactly “set” in the same way as other jams. Gel testing seems to work best when the fruit is processed along with its peel, but there doesn’t seem to be enough pectin in just the pear to get the same gel. I’ve noticed the same thing with the peach jam I made last year. It’s ok, you’ll just need to boil more of the water out to get it chunky enough.

Once you’ve boiled everything down enough, can in pint jars and water bath at a rolling boil for at least 10 minutes.


If peeling pears bores you like it does me, you can crank up your pear processing to light speed by dunking them in boiling water for 30 seconds beforehand. The peel comes loose from the fruit and you can squeeze it right off.

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