Sweet and simple pear jam, made with just three ingredients, is perfect for spreading on toast or adding to your favorite dishes.

This homemade pear jam is a delightful way to capture the essence of fall, bringing a touch of sweetness to your breakfast or snack.

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Fall is one of my favorite times to get creative in the kitchen.

Apples, pears, and pumpkins are everywhere, and I love finding ways to bring those seasonal flavors into my cooking.

Pear jam is one of those recipes that I turn to when pears are in abundance—or when I simply can’t resist fresh pears at the market.

There’s something so satisfying about capturing the sweet, delicate flavor of pears in a jar.

Homemade jam makes preserving the season so easy and I can enjoy the coziness of autumn well into the winter months.

With just three ingredients, it’s not only easy to whip up, but it also allows the natural flavor of the pears to shine through.

Plus, it keeps in the fridge for a few weeks (without actually canning), so you can savor that homemade pear jam even after the leaves have fallen.

I love having a stash of this jam in my fridge, ready to be spread on toast or French bread, slathered onto handmade biscuits, Bisquick biscuits, or dinner rolls, or stirred into oatmeal.

More Delicious Pear Recipes to Try:

• Best Ever Pear Bread
• Pear Muffins with Streusel Topping
• Easiest Fresh Pear Cobbler
• Apple Pear Butter
• Old Fashioned Pear Cake
• No Peel Fresh Pear Cake

Tips for Making Homemade Pear Jam

Whether you’ve got a ton of pears to use up or you just can’t resist making a batch of pear jam every fall, this recipe is a must-try.

If you’re new to jam-making, don’t worry—this recipe is straightforward and beginner-friendly.

Here are a few tips to keep in mind!

• Choose Slightly Under-ripe Pears: Slightly underripe pears have more natural pectin, which helps the jam set better. If your pears are too ripe, consider using them for pear butter instead.
• Dice Pears Finely: The pear pieces won’t break down much during cooking, so dicing them finely ensures a smoother texture in the finished jam.
• Macerate for Maximum Flavor: Let the pears and sugar sit together for 12-24 hours before cooking. This step allows the pears to release their juices, resulting in a more flavorful jam.
• Use a Candy Thermometer: To achieve the perfect consistency, cook the jam until it reaches 220 degrees Fahrenheit. A candy thermometer can help you closely monitor the temperature.
• Stir Constantly: As the jam cooks, stir frequently to prevent it from sticking to the pot and burning.
• Expect Thickening After Cooling: The jam will continue to thicken as it cools, so don’t worry if it seems a bit runny when you remove it from the heat.
• Store Properly: Once cooled, store the jam in airtight jars in the refrigerator. It should keep well in the fridge for up to three weeks (or freeze for up to a year). No boiling water baths required!

How to Make Pear Jam

It’s really easy to make this simple spread.

Ingredients You’ll Need:

• Fresh Lemon Juice
• Pears (slightly underripe)
• Granulated Sugar

How to Make It:

(Full printable recipe card is available below)

Macerate the pears. First, you’ll toss the diced pears with lemon juice then mix with the sugar.

Cover with plastic wrap and let sit at room temperature for 12-24 hours (I let mine sit overnight). This will allow the pears to macerate and release their juices.

Boil the pears. Next, you’ll stir well and pour the mixture into a large stockpot or Dutch oven (you want plenty of space to accommodate bubbling and foaming).

Cook over medium-high heat and bring the mixture to a boil and continue cooking, stirring frequently, for about 10 minutes.

Gel the mixture. Then, you’ll turn the heat down to medium.

Continue cooking, stirring almost constantly, until the mixture reaches a temperature of 220F (I use a candy thermometer clipped to the side of the pot).

This is the temperature required for gelling to occur.

Transfer to jars. Last, you’ll remove the pot from the heat. Ladle jam into prepared jars and close lids.

Allow to cool completely, then refrigerate for up to 3 weeks or freeze for up to a year.

Notes and Adaptations:

• I dice my pears pretty finely, as the pieces will not get much smaller during cooking.
• If you have overripe pears, I recommend making my easy pear butter instead of jam, as underripe pears work best for this jam.
• Keep in mind that the jam will thicken more as it cools. So even if it doesn’t look thick enough when the temperature reaches 220F, go ahead and remove it from the heat and let it thicken.

Be sure to save this recipe to your favorite Pinterest board!