Pear and Cinnamon Jam

Name: Pear and Cinnamon Jam
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: Decana pears green 5.3 oz; Bartlett pears red 5.3 oz; Sugar ½ cup; Lemon juice 3 tbsp; Cinnamon powder ¾ tsp

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Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Average
Prep time: 40 min
Cook time: 20 min
Serving: 4
Cost: Average
Note plus maceration and resting times

PRESENTATION

Recipe by
Gianluca Fusto

Pear cinnamon jam is super popular in Northern Italy, especially in spots like Lombardy and Emilia-Romagna. It's all about picking the right pears. Decana pears? They've got this perfect acidity and succulent flesh. And Williams pears? Add awesome texture and fiber, keeping everything rich and not runny. Really good stuff. This combo gives the homemade pear jam its lush, moist consistency and a flavor that's just begging to be spread everywhere. Cinnamon weaves through every spoonful, adding a sweet and slightly spiced aroma that—honestly—fills your kitchen with warmth.

Maestro Gianluca Fusto’s magic with fruit preserves shines here, really capturing the classic Italian vibe and those regional flavors. Many families enjoy this cinnamon pear preserve at breakfast. Really. Spread it on warm toast or mix it into yogurt for a quick, tender start to the day.

And the crostate? This jam makes a fantastic filling for those rustic Italian tarts where its golden color and tangy scent turn a simple dessert into something amazing. These pear cinnamon preserves go great with fall desserts or even cheeses, offering a taste that's both comforting and kinda elegant.

What sets this jam apart is its perfect balance of natural sweetness from the pears and the spicy warmth of cinnamon—a combo that's hard to find in just any pear jam. In Northern Italy, locals take pride in their canning traditions, always going for local fruit at its peak. This spiced pear jam often ends up in gift baskets and on holiday tables because, you know, it’s great at bringing people together. For real. Every spoonful shows the care put into choosing the fruit, stirring the pot, and capturing those Italian flavors in one really, really good jar.

How to prepare Pear and Cinnamon Jam

To prepare the pear and cinnamon jam, wash all the pears well. Cut them into wedges 1 and remove the core 2, then slice them thinly, about 0.2 inches 2.

Then cut the slices into julienne strips 4. Transfer the pear sticks into a bowl 4 and add the sugar 5.

Add the lemon juice 7 and mix well with your hands. Let it marinate for 15 minutes 8, then transfer to a not-too-large saucepan to avoid excessive evaporation 9.

Bring to a boil 10 and let boil for a few moments, then transfer to a bowl 11. Cover with plastic wrap 12 and let cool. Then place in the fridge for 8 hours.

After this time, take the pears from the fridge and strain them to separate the fruit from the juice 13 which you will pour into another saucepan 14. Heat over moderate heat and add the cinnamon 15.

Mix well until dissolved 16 then continue to cook until the syrup reaches a temperature of 221°F. At this point, add the pears 18.

Mix well and bring to a boil again 19. The pear and cinnamon jam is ready, transfer it into jars 20, let it cool, and enjoy it 21. If you want to use it immediately to prepare the tart, just pour it into a bowl and let it cool.

Storage

Pear and cinnamon jam keeps in the refrigerator for about 10 days.

To store the jam for a longer time, proceed with jar pasteurization. Once filled and tightly closed, place them in a pot with cold water and count 20-25 minutes from the boiling point. Then turn off the heat and let them cool in water. The next day, dry them and store them in the pantry. This way they will last about 6 months.

For the translation of some texts, artificial intelligence tools may have been used.

Pear and Cinnamon Jam

PRESENTATION

How to prepare Pear and Cinnamon Jam

Storage

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