If you have a few ripe pears sitting on your counter, then you need to use them to make this Spiced Pear Jam. It’s one of the easiest ways to turn fresh pears into something that tastes so special, with warm pumpkin pie spice, cinnamon, brown sugar, and just a pinch of salt.
This small-batch pear jam comes together in about 30 minutes and doesn’t require pectin or any complicated canning process. The pears cook down until soft and jammy, then get lightly mashed so you’re left with a thick, spoonable spread that still has little bits of pear throughout.
I love this kind of recipe in the fall because it can go from breakfast to appetizers to dessert without missing a beat. Spread it on toast, biscuits, or English muffins, spoon it over baked Brie, add it to a cheese board, or serve it alongside pork or roasted meats. It’s sweet, warmly spiced, and incredibly versatile. And honestly, this is exactly the kind of homemade recipe I love. It feels impressive, but it’s really, really easy to make.
Enjoy making your own jams? Try some of my other favorites here: Sweet Berry Jam, Homemade Cherry Jam, Homemade Strawberry Jam, Hot Honey Tomato Jam, Homemade Apple Butter
Why you’ll love this recipe!
What ingredients do I need?
- Pears: Use ripe, juicy pears for the best flavor and texture. I like to peel and dice them into small pieces so they cook down quickly and are easy to mash into a jammy consistency.
- Pumpkin Pie Spice: A little pumpkin pie spice gives this pear jam that cozy fall flavor without overpowering the pears.
- Cinnamon: Adds an extra layer of warm spice and pairs especially well with the brown sugar and pears.
- Granulated Sugar: Helps sweeten the jam while allowing the natural flavor of the pears to shine through.
- Light Brown Sugar: Brown sugar adds a deeper, slightly caramel-like sweetness that makes this jam extra cozy and flavorful.
- Salt: Just a pinch helps balance the sweetness and brings out all of the warm spices.
- Water (if needed): You may not need any water at all. If your jam becomes thicker than you’d like while cooking, add 1–2 tablespoons of water to loosen it slightly.
What Are the Best Pears for Pear Jam?
You have some flexibility here. Bartlett, Anjou, and Bosc pears are all good choices. Bartlett pears are especially juicy and naturally sweet, while Bosc pears hold their shape a little better and have a lovely pear flavor. Anjou pears are another great all-purpose option.
The most important thing though is to use ripe pears that have good flavor. Avoid pears that are extremely hard and underripe, since they won’t soften as easily.
Recipe Variations
- Pear Ginger Jam: Add 1–2 teaspoons of freshly grated ginger along with the spices for a brighter, slightly spicy version.
- Vanilla Pear Jam: Add 1 teaspoon of vanilla extract or vanilla bean paste after removing the jam from the heat.
- Maple Pear Jam: Replace some or all of the granulated sugar with maple syrup. Keep in mind that maple syrup will change the final consistency, so you may need to cook the jam a little longer.
- Cardamom Pear Jam: Add a small pinch of ground cardamom for a slightly more sophisticated flavor that’s especially good on a cheese board.
- Cranberry Pear Jam: Add a handful of fresh or frozen cranberries while the pears cook for a sweet-tart fall variation.
- Apple Pear Jam: Replace part of the pears with peeled, finely diced apples. This creates an apple-pear preserve that’s especially delicious with pork, cheddar, or baked Brie.
- Spiced Citrus Twist: Add 1 tsp orange zest or a splash of orange juice for bright, fruity notes.
- Boozy Upgrade: Stir in 1–2 tbsp brandy, rum, or bourbon after cooking for an adult-friendly twist.
Pro Tips
- Dice the pears fairly small. Smaller pieces soften more quickly and make it easier to get a jammy texture without having to cook the mixture forever.
- Don’t worry about making it perfectly smooth. This isn’t meant to be a completely smooth fruit spread. I love leaving some little pieces of pear throughout the jam for texture.
- Don’t add water automatically. The pears will release their own juices as they cook. Only add water at the end if the jam is thicker than you want.
- Remember that it will thicken as it cools. Don’t keep cooking the jam just because it doesn’t look super thick while it’s hot. It will become thicker as it cools.
- Taste it before adding more sugar. Pears can vary quite a bit in sweetness. If you’re using particularly sweet, ripe pears, you may find the jam tastes plenty sweet as written.
- Use medium heat. You want the pears to soften and the sugars to cook down without scorching the bottom of the pan.
- Once the mixture starts getting thicker, give it a stir every few minutes to keep the sugars from sticking.
- Not sure if your jam is ready? Drop a small spoonful onto a cold plate (pop one in the freezer for a few minutes beforehand) and let it sit for about a minute. Run your finger through the jam—it should hold the line for a moment and slowly come back together rather than immediately flooding back into place. If it’s still very runny, continue cooking for a few more minutes and test again. Keep in mind that the jam will thicken a little more as it cools.
- Don’t skip the salt. It’s only a pinch, but it makes a noticeable difference in balancing the sweetness.
How to Serve Spiced Pear Jam
My favorite way to serve this jam is alongside a really good cheese board. Add creamy Brie or goat cheese, sharp cheddar, crackers, nuts, and a little bowl of pear jam. The combination of sweet, savory, creamy, crunchy, and warm spice is so good.
For breakfast, spread it over toast, biscuits, or an English muffin. You can also spoon it over pancakes, waffles, oatmeal, or yogurt.
And if you’re making a holiday dinner, don’t overlook the savory possibilities. A little pear jam alongside roasted pork or spread onto a turkey sandwich is such an easy way to add a sweet, seasonal element.
Can I Substitute?
- Pears: Bartlett, Anjou, Bosc, or other ripe, flavorful pears can be used.
- Light brown sugar: Dark brown sugar can be substituted for light brown sugar for a deeper molasses flavor.
- Granulated sugar: You can use all brown sugar if preferred, although the flavor and color will be slightly different.
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can use a combination of cinnamon, ginger, nutmeg, and cloves. Keep the total amount close to the amount called for in the recipe.
- Water: Water is only needed if the finished jam is too thick. You may not need it at all.
Dietary Substitutions
- Gluten-Free: This pear jam is naturally gluten-free. If serving it with bread, crackers, biscuits, or another prepared food, simply make sure those items are certified gluten-free if needed.
- Dairy-Free: The jam itself is naturally dairy-free. Pair it with dairy-free cheese, yogurt, or other toppings if needed.
- Vegan: the pear jam itself is naturally vegan. Just be mindful of what you serve it with.
Leftovers and Storage
- Refrigerator: Once cooled completely, transfer the Spiced Pear Jam to a clean glass jar or airtight container and refrigerate for up to 1 week.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Leave some space at the top for expansion. Thaw overnight in the refrigerator and stir well before serving.
- I don’t recommend storing this recipe at room temperature or treating it as shelf-stable canned jam. This is designed to be a simple refrigerator pear jam, not a canning recipe.
But, I Still Have A Few Questions…
What is spiced pear jam?
Spiced pear jam is a fruit spread made by cooking pears with sugar and warm spices until the fruit softens and thickens. This version uses pumpkin pie spice and cinnamon for a cozy fall flavor.
Do I need pectin to make pear jam?
No. This recipe doesn’t use pectin. The pears are cooked down with sugar until they reach a thick, spreadable consistency.
Is this pear jam actually jam or preserves?
It falls somewhere between a jam and a rustic fruit preserve. The pears are mashed but not completely pureed, so you’ll still have small pieces of fruit throughout.
What kind of pears should I use?
Bartlett, Anjou, and Bosc pears all work well. Choose pears that are ripe and flavorful but not overly mushy.
Can I use underripe pears?
You can, but they may take longer to soften and may not have as much natural sweetness or pear flavor. Ripe pears are best.
Do I have to peel the pears?
I recommend peeling them for the smoothest texture. Pear skins can remain slightly chewy even after cooking.
Do I need to dice the pears really small?
Small dice are best because they cook more quickly and make the pears easier to mash into a jam-like consistency.
Why is my pear jam not thick?
The pears release quite a bit of liquid as they cook. Continue simmering the jam uncovered until some of that liquid evaporates. It will also thicken more as it cools.
Why is my pear jam too thick?
Add 1 tablespoon of water at a time and simmer for another minute or two. This gives you more control over the final consistency.
Will the jam thicken as it cools?
Yes. The jam will continue to thicken as it cools, so don’t cook it until it’s extremely thick while it’s still hot.
Can I make this pear jam smoother?
Absolutely. Mash the pears more thoroughly while they’re cooking. You can also use an immersion blender if you want a smoother consistency, although I prefer the rustic texture of the mashed pears.
Can I leave pieces of pear in the jam?
Yes! In fact, that’s how this recipe is intended to turn out. The small pieces of pear give the jam a lovely homemade texture.
Can I add vanilla to pear jam?
Yes. Add about 1 teaspoon of vanilla extract or vanilla bean paste after removing the jam from the heat.
Can I add fresh ginger?
Definitely. Freshly grated ginger is delicious with pear and adds a little brightness and warmth.
Can I make pear jam with apples?
Yes. You can replace part of the pears with peeled, finely diced apples for an apple-pear jam.
What can I serve with spiced pear jam?
Try it with toast, biscuits, scones, pancakes, waffles, oatmeal, yogurt, baked Brie, goat cheese, cheddar, or a fall cheese board.
Is spiced pear jam good with cheese?
Yes! The sweetness and warm spices pair especially well with creamy Brie, goat cheese, sharp cheddar, and other flavorful cheeses.
Can I use spiced pear jam on a cheese board?
Absolutely. It’s one of my favorite ways to serve it. Add a small bowl or jar of pear jam alongside cheese, crackers, nuts, and fresh or dried fruit.
Is pear jam good with pork?
Yes. The sweet pear and warm spice flavors make a delicious contrast to savory roasted or grilled pork.
Can I use this pear jam as a dessert topping?
Yes. Spoon it over vanilla ice cream, cheesecake, pound cake, or warm baked goods for an easy fall dessert.
Can I make this recipe ahead of time?
Yes. It’s actually a great make-ahead recipe. The flavor develops as it sits, and the jam is ready to use once cooled.
How long does homemade pear jam last in the refrigerator?
Store the cooled jam in a clean, airtight container in the refrigerator and use it within about 1 week for the best quality.
Can I freeze pear jam?
Yes. Transfer cooled jam to a freezer-safe container, leaving a little room for expansion, and freeze for up to 3 months. Thaw it in the refrigerator before using.
Can this recipe be canned?
This recipe is intended as a refrigerator jam and has not been developed or tested as a shelf-stable canning recipe. For food safety, don’t store it at room temperature or treat it as a traditional canned preserve.
Can I double the recipe?
Yes, although the cooking time may increase because there will be more liquid in the saucepan. Use a larger pan if needed and cook until you reach the desired consistency rather than relying only on the listed cooking time.
Can I use frozen pears?
Fresh pears are best for this recipe. Frozen pears may work, but they’ll release additional moisture and can produce a softer texture, so you may need extra cooking time.
Can I use canned pears?
Fresh pears are recommended because canned pears already contain liquid and are generally much softer. Using canned pears would change the texture and cooking process.
Can I use pear jam in baking?
Yes! It can be used as a filling for thumbprint cookies, pastries, cakes, bars, and other baked goods.
Is this pear jam good for the holidays?
Absolutely. The pear, brown sugar, cinnamon, and pumpkin pie spice combination makes it perfect for fall entertaining, Thanksgiving, Christmas breakfasts, and holiday cheese boards.
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Spiced Pear Jam
Ingredients
- 4 ripe pears peeled, diced small
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/4 c. Granulated sugar
- 1/4 c. Light brown sugar
- Pinch salt
- 1-2 tbsp water if needed to thin consistency
Instructions
- Add the diced pears, pumpkin pie spice, cinnamon, granulated sugar, brown sugar, and salt to a saucepan over medium heat. Stir and bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 10 minutes.
- Remove the lid and use a fork, potato masher, or the back of a spatula to crush the pears as much as you’d like. I like leaving some small pieces for texture.
- Continue cooking uncovered for another 5–10 minutes, stirring occasionally, until the mixture has reduced and thickened slightly.
- If the jam is thicker than you’d like, add 1 tablespoon of water at a time, up to 2 tablespoons total. Simmer for another minute after adding the water.
- Remove from the heat and allow the jam to cool. Transfer to a clean glass jar or airtight container and refrigerate.
- Enjoy on toast, biscuits, pancakes, oatmeal, yogurt, a cheese board, baked Brie, or alongside savory dishes like roasted pork.
Notes
- The jam will thicken further as it cools.
- You may not need any water depending on how juicy your pears are.
- For a smoother jam, mash the pears more thoroughly.
- For a chunkier preserve, mash the pears less.
- This is a refrigerator jam and is not intended for shelf-stable canning. Store in the refrigerator for up to 1 week.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.