Elegant Whole Mini Pear Jam in Spiced Syrup

This mini pear jam is cooked with the fruit left whole: the pears stay plump and jewel-like, while the syrup turns thick and warmly spiced. Cinnamon and star anise deepen the pears’ natural sweetness, and a touch of citric acid keeps the color bright and the flavor in balance. Lovely with cheese boards, ice cream, and breakfast toast.

Ingredients

• Mini pears, whole with stems — 1–1.5 kg (2.2–3.3 lb)
• Sugar — 800 g–1 kg (4–5 cups)
• Water — 500 ml (2 cups)
• Spices: 1 cinnamon stick, star anise — to taste
• Citric acid or lemon juice — 1/2 tsp

Step-by-step recipe

1. Prepare the pears. Wash the fruit well. Use a sharp knife to trim a thin slice from the base, then carefully remove the core from the cut side, keeping the stem intact.
2. Sterilize the jars. Wash the jars with baking soda and sterilize them using your preferred method. Boil the lids for 3–5 minutes.
3. Make the syrup. In a wide saucepan, combine the water and sugar, bring to a boil, and cook until the syrup is completely clear, skimming off any foam.
4. First cook. Lower the prepared pears into the boiling syrup and add the spices. Cook over very low heat until the fruit starts to caramelize and turn translucent.
5. Finish cooking. Cook in several stages over low heat, with cooling breaks in between, until the pears turn amber and the syrup thickens.
6. Final touch. At the end, add citric acid or lemon juice, then gently remove any remaining foam with a paper towel.
7. Seal. Ladle the hot jam into sterilized jars, seal tightly, turn upside down, and wrap until completely cool.

How to serve and store

Serve the jam with yogurt, brioche, pancakes, or blue cheese. Store in a cool, dark place for up to 12 months; once opened, keep refrigerated and use within 2–3 weeks.

Tips and variations

• Fruit size: choose the smallest, firmest pears — they hold their shape best.
• Spices to taste: cinnamon and star anise are classic, but cloves, cardamom, or vanilla also work well.
• Acidity: citric acid stabilizes the color and flavor; if using lemon juice instead, add it right at the end.
• Clear syrup: a folded paper towel makes it easy to skim the foam so the surface stays perfectly clear.
• Doneness check: a drop of syrup on a cold plate should hold its shape and not spread.

Nutrition facts (per 1 tbsp — 20 g)

Calories	52 kcal
Protein	0.1 g
Fat	0 g
Carbohydrates	13 g
Fiber	0.3 g
Sugar	12 g
Sodium	1 mg

FAQ

How do I choose pears for whole-fruit jam?

Look for small, firm pears of similar size with no bruises or blemishes. Slightly underripe fruit holds its shape better and turns more translucent.

Can I make it without citric acid?

Yes, substitute lemon juice. Add it at the very end of cooking to preserve the aroma and help prevent the syrup from darkening.

The syrup is too thin — what should I do?

Continue cooking over low heat in short rounds, letting the jam cool between them. A drop of syrup on a cold plate should hold its shape and trail in a fine thread.