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Although it’s still August – well, the end of August to be exact – we can already see the first signs of autumn around here: early morning mists, slightly shorter days and the first pears that are ready to be harvested! A few days ago, my dear colleague Bernadette came round and brought two buckets full of pears. Some of them were picked and unblemished -they will last a bit. But the others have fallen from the tree and have bruises. Those had to be processed as soon as possible. I chose to make jam from them, and although I love the classic pear jam, I didn’t want to make a large batch of just that one type. So, I got creative and paired the pears with different ingredients for warm and spicy as well as fresh and bright variations. They all turned out great!
(New to jam making? Check out my complete guide to classic pear jam first, then come back for these exciting variations!)
But I don’t want to keep these heavenly recipes all to myself😊. Here are my pear jam variations:
Pear Jam with Spices
This recipe makes for a wonderfully soft and velvety pear jam. The combination of vanilla, ginger and cardamom adds a warm, yet zesty flavour. A great spread for an autumn breakfast.
Ingredients
Method
- Prepare your jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
- Wash the pears, peel them and cut them into quarters. Then weigh them.
- Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
- Put the chopped pears in a pot, mix them with sugar and add the cardamom and ginger.
- Slice open the vanilla pod and scrape the seeds out. Put the seeds as well as the pod into the pot with the pears.
- Squeeze the lemons.
- Mix the pears with the sugar, lemon juice and spices and let it all rest for at least 3 hours (you can also let it rest overnight). During that time, juice will form.
- Heat the mixture while constantly stirring to prevent it from burning.
- When the pears have come to a rolling boil, let it all cook rapidly for 4 minutes.
- Pour the jam in jars and immediately close the lids tightly.
- Once it's cool, the jam is ready for consumption.
Notes
Pear Jam with Rosemary
If you like tarte flambée with goat cheese, pears and rosemary, you’ll love this recipe! The combination with pears and rosemary works wonderfully and doesn’t taste too “herbally”. It has a flavour that brings back summer, and as with the tarte flambée, pear jam with rosemary is a great addition to a cheese board.
Pear Jam with Rosemary
Ingredients
Method
- Prepare your jars by washing them and the lids with hot water, let them cool on a towel or drying rack.
- Wash the pears, peel and core them and cut them into quarters. Then weigh them.
- Cut he pear quarters lengthwise into 2 - 3 slices and chop them finely.
- Squeeze the lemons.
- Finely chop the rosemary.
- Put the chopped pears in a pot, mix them with sugar, lemon juice and rosemary and let the mixture rest for at least 3 hours (you can also let it rest overnight).
- After resting, heat the mixture up and stir constantly to prevent it from burning.
- When it all boils, let it cook rapidly for 4 minutes.
- Pour the jam in jars and immediately close the lids tightly.
Pear Jam with Riesling
With this pear jam variation, you’ll certainly impress everyone! Pears go very well with white wine, which adds a subtle fruitiness and depth. For this recipe, I’ve chosen a dry Riesling. You can, of course, use any other white wine as long as it’s dry. It will alter the taste, though.
A word of warning: This is not for children! Part of the alcohol in this recipe will evaporate during cooking, but maybe not all.
Pear Jam with Riesling
Ingredients
Method
- Prepare your jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
- Wash the pears, peel and core them and cut them into quarters. Then weigh them.
- Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
- Put the chopped pears in a pot, mix them with the sugar, pectin (if needed) and the Riesling.
- Mix it all and let it rest for at least 3 hours (you can also let it rest overnight).
- Heat the mixture up while constantly stirring to prevent it from burning.
- When the mixture has come to a rolling boil, set your timer and let it all cook rapidly for 4 minutes.
- Pour the jam in jars and immediately close the lids tightly.
- Once it's cool, the jam is ready for consumption.
Notes
Pear-Blueberry Jam with Cinnamon
Now this pear jam variation is definitely (but not only) for children! If you had to keep your offspring away from the Riesling jam, offer them this pear-blueberry jam with cinnamon instead. They’ll love it. And with the (late) summer blueberries, the autumn pears and wintery cinnamon, we combine three seasons in one jar.
Pear-Blueberry Jam with Cinnamon
Ingredients
Method
- Prepare the jars by washing them and the lids with hot water and let them cool on a towel or drying rack.
- Wash the pears, peel and core them, and cut them into quarters. Then weigh them.
- Cut the pear quarters lengthwise into 2 - 3 slices and chop them finely.
- Wash the blueberries.
- Squeeze out the lemons.
- Put the chopped pears and the blueberries in a pot and mix them with the sugar, pectin (if needed), lemon juice and cinnamon.
- Let it all rest for at least 3 hours (you can also let it rest overnight).
- Heat the mixture up and stir it all constantly to prevent it from burning.
- When the fruits have come to a rolling boil, let it all cook rapidly for 4 minutes.
- Pour the jam in jars and immediately close the lids tightly.
- Once it's cool, the jam is ready for consumption.
Notes
All of the above recipes make 6 jars à 1/4 l and are shelf-stable for up to 1 year. If your family is anything like mine, however, none of these pear jam variations will last that long 😄.
Can’t get enough of jam variations? Try out my favourite strawberry jams with a twist.
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