Go Back
+ servings
pear jam
Print Pin
5 from 1 vote

Pear Ginger Jam without Pectin

This is a small batch quick recipe that can be doubled easily using 2X and 3X options. The flavors of cinnamon and ginger are deliciously delightful in jam.
Course Butters and Jams
Cuisine World
Keyword low-sugar, no pectin jam, Pear jam, Small batch, Spiced jam
Prep Time 2 hours 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings 30 servings (500 ml)
Calories 80kcal


  • 1 kg (2.2 pounds) pear peeled and cored like bartlett
  • 1 - 1 ¼ cup sugar see notes
  • 2 tablespoon lemon juice

Spices of choice to be added along with sugar. (See notes)

  • 2- inch cinnamon or ¼ teaspoon cinnamon powder
  • ½ tablespoon grated ginger or to taste
  • 1 lemon zest


Sterilization steps, optional if canning.

  • Wash two jars (250 ml each) thoroughly with soapy water. Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids. Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes.Dry on a clean towel. Let air dry naturally.

Steps of making jam

  • Chop the pear into small bits and coat the pear simultaneously with lemon to avoid browning.
    Protip: The easiest way to do this is keep lemon juice in a large bowl. Mix everytime you add freshly chopped pears in the bowl for even coating.
  • Add sugar and spice, mix well. Rest pears in the fridge for at least 2 hours or overnight.
    Protip: This step helps to keep the pear bits intact and save them from turning into a sauce.
  • After resting, cook the jam for 15 minutes on medium-low heat until soft and translucent.
  • Mash the pears slightly for a pulpy jam or blend it for a smooth consistency. Stir frequently to avoid the caramelization of sugar.
  • When you see jam turns glossy and sheet off from the spoon. It is ready. ( Watch video)
  • Transfer hot jam to clean dry jars seal the lids and turn the jars upside down if storing jam in fridge or freezer. Let it sit at room temperature for 12 hours then transfer to fridge or freezer.
    Protip: Turning jars upside down creates a vacuum seal.
  • If canning, follow the steps of sterilizing jars. Then follow the canning procedure of removing air bubbles and process in boiling water bath for 8 minutes. Let it sit in the bath for another 5 minutes after turning off the heat. Then remove to clean towels. Check seals after 12 hours and store any unsealed jars in the fridge.



Sugar: 1 cup sugar give a low sugar, moderately sweet jam that set well, like in the video. Always start will less sugar if unsure and taste test by applying the jam on bread. 
Spices: You can replace cinnamon with cardamom or vanilla pods. 2 cardamom  1 vanilla pod.
Storing Jam
  • Homemade jams last for 4-6 weeks or more in the fridge without preservatives. Use a clean spoon to serve each time.
  • If you freeze jam, they can last up to 6 months or more.
  • .If you intend to can and store jam at room temperature in the pantry. Then proper canning steps and store jam in the fridge after opening. 


Serving: 1tablespoon | Calories: 80kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1mg | Potassium: 36mg | Fiber: 1g | Sugar: 18g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg