Pear jam is not so commonly found in grocery stores, so here’s a recipe for making it yourself. Almost any variety of pear will work, but Anjou or Bartlett are particularly good in jams; ripe ones will always have better flavor than those that are still on the firmer side. You should adjust the amount of sugar depending on the sweetness of the fruit. Fresh lemon juice and gingerbread spices are the only seasonings.
- Peel the pears. Quarter them and remove the core and seeds. Cut into cubes, place in a large saucepan or Dutch oven, add the sugar, lemon juice, and spices. Cook for about 40 minutes until jam is thick.
- To verify that your jam is ready, put a drop on a plate and it should congeal.
- Boil the jam jars and pour hot jam in each of them. Close the jars, turn upside down for 20 minutes.