Pear and Ginger Spiced Jam: Cozy Heat in Every Spoon

Skip the boring toast routine. This jam slaps with sweet pear, fiery ginger, and warm spices that make your kitchen smell like fall and your breakfast feel like a weekend.

It’s the upgrade your pantry didn’t know it needed—fast to make, easy to love, and borderline addictive. Spread it on anything and suddenly you’re That Person who makes homemade jam (without the 6-hour ordeal).

Ready to be a little dangerous with a jar and a spoon?

The Special Touch in This Recipe

This isn’t just “pear jam with ginger.” It’s built for balance: the gentle sweetness of ripe pears, sharp ginger heat, and a background hum of cinnamon, vanilla, and lemon that brightens everything. The texture lands between silky and chunky (aka perfect spoonability).

A touch of brown sugar adds caramel vibes, while black pepper gives a whisper of warmth. It’s like a sweater for your toast—with attitude.

Servings, Prep time, Cooking time, Calories

• Servings: About 4 cups (8–10 small-jar servings)
• Prep Time: 20 minutes
• Cooking Time: 35–45 minutes
• Calories: ~45 per tablespoon (estimate)

Your Pantry Guide

• 3 lbs ripe pears (Bartlett or Anjou), peeled, cored, and diced
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2–3 tbsp fresh ginger, finely grated (adjust heat to taste)
• 1 lemon, zested and juiced (about 3 tbsp juice)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground black pepper (optional but highly recommended)
• 1 tsp vanilla extract
• Pinch of salt
• 1 small apple, peeled and grated (natural pectin boost)
• Optional: 1–2 tbsp lemon zest-infused water or 1 tbsp apple cider vinegar for extra brightness

Cooking Method

1. Prep the pears like a pro: Peel, core, and dice them into small cubes.

   Toss with lemon juice and zest in a large heavy pot to keep them bright and tasty.

2. Add flavor anchors: Stir in both sugars, grated ginger, grated apple, cinnamon, nutmeg, black pepper, and a pinch of salt. Let it sit 10 minutes so the pears release juice.

   Free flavor? Yes, please.

3. Cook low and steady: Set over medium heat.

   Once it starts to simmer, reduce to medium-low. Stir often to prevent sticking, scraping the bottom like you mean it.

4. Adjust texture: After 20–25 minutes, mash with a potato masher for a chunky jam, or use an immersion blender for smoother results (quick 5–10 second pulse).
5. Watch the set: Keep cooking until thick and glossy, about 35–45 minutes total.

   It should leave a slow trail when you run a spoon across the bottom of the pot.

6. Finish with vanilla: Off heat, stir in vanilla. Taste.

   Need more zing? Add a teaspoon of lemon juice or a splash of cider vinegar.

7. Jar it safe (refrigerator method): Ladle hot jam into clean, warmed jars.

   Cool, then refrigerate up to 3–4 weeks.

8. Optional canning: If you know safe water-bath canning, process hot-filled jars for 10 minutes (adjust for altitude). Always follow tested canning guidelines.

Storage Made Simple

• Fridge: Store in sealed jars up to 3–4 weeks.
• Freezer: Use freezer-safe containers, leave headspace, and freeze up to 6 months.

  Thaw in the fridge overnight.

• Shelf-stable: Only if properly water-bath canned with sterilized jars and correct headspace. When in doubt, refrigerate.
• Signs to toss: Off smell, mold, fizzing, bulging lid—no heroics, just discard.

Why You’ll Feel Good Eating This

• Real fruit, real flavor: Pears bring fiber and natural sweetness, so you don’t need a sugar avalanche.
• Ginger glow-up: Ginger’s known for digestive support and anti-inflammatory compounds.

  Plus, it tastes like confidence.

• Less-processed sweetness: A mix of white and brown sugar keeps the profile bright but cozy—IMO the best of both worlds.
• Customizable heat and sweet: You’re the boss of spice level and sugar. Make it yours without the mystery ingredients.

Nutrition Stats

Per tablespoon (approximate): 45 calories, 0g fat, 12g carbs, 0g protein, 0.5g fiber, 9–10g sugars, trace sodium.

These values vary based on cook time, pear variety, and sugar choices. Pears add vitamin C, potassium, and polyphenols; ginger contributes bioactive compounds like gingerol.

What to Avoid

• Overcooking to candy stage: If it looks like lava and smells caramelized, you’ve gone too far.

  Add a splash of water and gently loosen it.

• Skipping acid: Lemon isn’t optional; it balances sweetness and helps the set.
• Neglecting the stir: Sugar sinks, pears stick. Stir regularly and use a heavy pot.
• Guesswork in canning: If you’re not following tested canning procedures, keep it chilled.

  Safety beats bravery.

Mix It Up

• Vanilla Bean Deluxe: Split a vanilla bean and simmer it with the pears; remove before jarring.
• Cardamom Kiss: Add 1/4 tsp ground cardamom for exotic warmth that plays beautifully with ginger.
• Bourbon Pear Bliss: Stir in 1–2 tbsp bourbon off heat. Grown-up toast?

  Absolutely.

• Citrus Twist: Swap lemon for orange zest and a squeeze of juice for a softer, marmalade-adjacent vibe.
• Low-Sugar Route: Cut sugar by 25–30% and extend cook time slightly, or use low-sugar pectin per package directions.
• Textural Pop: Fold in finely chopped candied ginger at the end for sweet-hot bites.

FAQ

Do I need pectin for this jam?

No. Pears and the added apple provide enough natural pectin for a soft set.

If you prefer a firmer set or want a lower-sugar version, use low-sugar pectin and follow its instructions.

How do I know when the jam is done?

Drag a spoon across the bottom of the pot—if the jam parts briefly before flowing back, you’re there. You can also chill a plate, drop a little jam on it, and nudge it; if it wrinkles slightly, it’s set.

Can I use frozen pears?

Yes.

Thaw and drain excess liquid first to avoid a watery jam. You may need a bit more cook time to reach the right thickness.

How spicy is the ginger level?

Medium warmth as written.

For mild, use 1 tablespoon ginger. For fiery, go up to 4 tablespoons or add a pinch of cayenne—careful, it escalates fast.

What pears work best?

Bartletts are juicy and aromatic; Anjou holds shape a bit better.

Comice is lovely but softer. Avoid grainy or underripe pears; you want fragrant and just-yielding fruit.

Can I cut the sugar?

Yes, within reason.

Reduce by up to 30% and cook a little longer. For bigger cuts, use low-sugar pectin to ensure a proper set and safe acidity.

What should I serve it with?

Toast, scones, yogurt, oatmeal, and cheese boards (hi, aged cheddar and Brie).

Also elite on roast pork or chicken as a glaze—brush during the last 10 minutes.

How long does canned jam last?

Properly processed, sealed jars stored in a cool, dark place can last up to 12 months. Always check seals and quality before using.

End Notes

This Pear and Ginger Spiced Jam brings sweet heat, cozy spice, and a pro-level finish with almost zero stress.

It’s versatile, giftable, and frankly, kind of irresistible. Make a batch today, stash a jar for yourself, and watch your breakfasts, cheese plates, and weeknight dinners level up.

FYI: spoons are not optional.