Pear and Passionfruit Jam Recipe (Sugar-Free!)
Another day, another homemade jam recipe! This Pear and Passionfruit Jam was not a combination I thought would work but, my gosh I was so WRONG! It’s beautifully sweetened with honey and the passionfruit gives it a real zing. This jam recipe has zero processed sugar however it can be adapted to your needs should honey not be your thing. It’s a perfect addition to a slice of my sourdough bread, in muffins, on top of ice cream AND my morning oats.
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Honey VS Sugar
Honey has many useful properties, it’s natural, adds a sweet, delicious taste and will keep in the fridge for 1-2 months. However, most honey has been heat-treated so make sure you can source raw local honey and use jars that have been sterilised (with hot soapy water) and allowed to cool completely before storing.
Sugar is a great preservative and can prolong the shelf life of your jam by up to a year when used in conjunction with sterilised jars. However, it is a highly processed food and when consumed in big amounts, can lead to severe health problems. Some people prefer the taste of sugar over honey so it comes down to personal choice.
Ingredients
Pears; contain large amounts of pectin and are high in vitamin C, winning! I use a mix of Packhams Truimph and Beurre Rose. Fresh fruit is always best.
Passionfruit pulp; fresh passion fruit pulp is best, the taste beats canned every time and there are no numbers!
Water; is used to stew the pears, the honey will also absorb the water and stimulate the activity of pectin so that a gel/jam forms.
Chia Seeds; are used in this recipe as a thickener. It also acts as a stimulant so the gel/jam forms. It’s high in omega-3 fatty acids and an excellent source of natural fibre.
Lemon Juice; makes for a well-balanced jam. Its acidity counteracts the sweet taste of the honey and acts as yet another stimulant for the pectin to activate and firm up.
Honey; is my go-to natural sweetener for jams and is preferred over processed white sugar. When substituting sugar for honey use a 1: 0.5 ratio. If the recipe calls for 4 cups of sugar, substitute with 2 cups of honey.
Pear and Passionfruit Jam Recipe
4 cups Water
2 cups Honey (or 4 cups white sugar)
2kg Pears (Packhams Triumph and Beurre Rose weighed as whole fruit)
1/3 cups Chia Seeds
3 tbsp Lemon Juice
Pulp of 7 Passionfruit
Instructions
Add water and honey to a large saucepan on medium heat and boil for 15 minutes.
Peel pears and dice them into the desired size (I like chunky jams!) Add them to the large saucepan and boil on low heat for 1 hour. Stir regularly so the pears don’t stick to the bottom of the pan.
Stir in chia seeds, lemon juice and passionfruit pulp until you see the jam start to thicken. If you find your jam is too chunky, use a potato masher to break it up.
Place a small plate in the freezer for 15 minutes. Get the cold plate out and spoon a small mixture onto the plate. If your finger leaves a clear line and stays put, your jam has reached the setting point. If not, continue cooking for a further 10 minutes and retest.
Canning: When the jam is hot, carefully ladle it into clean jars. Leave 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth, then seal with tight-fitting lids.
Processing: Fully submerge the filled jars in a large pot of boiling water. Allow them to sit in the water for 10 minutes to ensure proper sealing.
Cooling and Storing: Once processed, carefully remove the jars from the water bath using canning tongs and place them on a clean kitchen towel to cool completely. As the jars cool, you should hear the satisfying “pop” of the lids sealing shut. Allow the jam to cool at room temperature for 24 hours and place jars in a cool dry place.
Pear and Passionfruit Jam Notes
When boiling your pears it is normal to see some foam at the top. You can skim this off with a spoon and continue.
Add chia seeds 1 tbsp at a time if you find too much liquid at the end of the cook. I find it thickens up as time goes on.
If you see air bubbles after canning, don’t worry. As long as your jar is sealed, you are okay. The best way to check your seal is to remove the ring and lift the jar while holding the lid.
This recipe will make 4-5 jars of jam however I make 3 jars and leave the rest for muffins and my morning oats.
If you prefer a smoother texture, whip out your hand blender after the pears are cooked and blend to your desired consistency.
Making this unique jam was fun and a great way to use leftover fruit. Using natural sweeteners like honey and lemon juice, you can create a jam free of added sugars and preservatives.
So, why not try your hand at making this Pear and Passionfruit Jam recipe today? Your taste buds will thank you!
HAPPY JAM-MAKING!
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Pear & Passionfruit Jam
A beautiful jam sweetened with honey, lemon juice and passionfruit. This jam recipe has zero processed sugar however it can be adapted to your needs should honey not be your thing. It’s a perfect addition to a slice of my sourdough bread, in muffins, on top of ice cream AND my morning oats.
Ingredients
- 4 cups Water
- 2 cups Honey (or 4 cups white sugar)
- 2kg Pears (Packhams Triumph and Beurre Rose weighed as whole fruit)
- 1/3 cups Chia Seeds
- 3 tbsp Lemon Juice
- Pulp of 7 Passionfruit
Instructions
- Add water and honey to a large saucepan on medium heat and boil for 15 minutes.
- Peel pears and dice them into the desired size (I like chunky jams!) Add them to the large saucepan and boil on low heat for 1 hour. Stir regularly so the pears don’t stick to the bottom of the pan.
- Stir in chia seeds, lemon juice and passionfruit pulp until you see the jam start to thicken. If you find your jam is too chunky, use a potato masher to break it up.
- Place a small plate in the freezer for 15 minutes. Get the cold plate out and spoon a small mixture onto the plate. If your finger leaves a clear line and stays put, your jam has reached the setting point. If not, continue cooking for a further 10 minutes and retest.
- Canning: When the jam is hot, carefully ladle it into clean jars. Leave 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp cloth, then seal with tight-fitting lids and bands.
- Processing: Fully submerge the filled jars in a large pot of boiling water. Allow them to sit in the water for 10 minutes to ensure proper sealing.
- Cooling and Storing: Once processed, carefully remove the jars from the water bath using canning tongs and place them on a clean kitchen towel to cool completely. As the jars cool, you should hear the satisfying “pop” of the lids sealing shut. Allow the jam to cool at room temperature for 24 hours and place jars in a cool dry place.
Notes
When boiling your pears it is normal to see some foam at the top. You can skim this off with a spoon and continue.
Add chia seeds 1 tbsp at a time if you find too much liquid at the end of the cook. I find it thickens up as time goes on.
If you see air bubbles after canning, don’t worry. As long as your jar is sealed, you are okay. The best way to check your seal is to remove the ring and lift the jar while holding the lid.
This recipe will make 4-5 jars of jam however I make 3 jars and leave the rest for muffins and my morning oats.
If you prefer a smoother texture, whip out your hand blender after the pears are cooked and blend to your desired consistency.
Nutrition Information:
Yield: 50 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 11mgCarbohydrates: 26gFiber: 5gSugar: 19gProtein: 1g
