Pear and Caramel Jam

Pear and Caramel Jam |
Džem Od Krušaka I Karamele

Yields 1 1/2 kg of jam.

  • Prep time: 1h
  • Cook time: 1h 15min
  • Total time: 2h 15min
  • Difficulty: Intermediate

In this recipe, I used a pectin-to-sugar ratio of 2:1. Because there isn’t much sugar in this recipe, you’ll need to use a gelling agent or pectin to help it thicken. Use whatever gelling agent you prefer, but make sure to follow the manufacturer’s instructions and adjust the amounts of fruit and pectin for this recipe.

For the jam.

  • 1kg pears, peeled and finely chopped
  • 300g sugar
  • 10g vanilla sugar
  • 1 lemon, zest and juice
  • 1 vanilla pod, seeds and pod
  • 2cm ginger root, peeled
  • 25g powdered pectin
  • 100ml pear juice
  • 50ml dark rum

For the caramel.


  • 100g sugar
  • 50ml cold water
  • 50ml hot water


In a small heavy-bottomed pot, combine sugar and cold water to make the caramel. Cook over medium heat until the sugar dissolves and the mixture turns a dark amber color. Remove from the heat, stir in the hot water, and allow to cool to room temperature. In a blender, puree about 2/3 of the prepared pears. In a large heavy-bottomed pot, combine chopped pears, pear puree, sugar, and vanilla sugar. Add the caramel, lemon zest and juice, vanilla seeds and pod, and ginger root. Heat the pot over high heat, stirring occasionally, until it begins to boil and bubble. If it begins to froth, use a spoon to remove the froth from the surface. Place a saucer in the freezer to test the thickness of your jam later. Reduce the heat to medium and cook for about 1 hour, stirring frequently. Because the juices evaporate and the jam thickens, you’ll need to stir constantly near the end of the cooking time to keep it from burning. When the pears are tender and most of the juices have evaporated, remove the vanilla pod and ginger root from the pot and set aside. Cook over high heat, stirring constantly, until the jam thickens. This should take 5-10 minutes, but it may vary depending on the gelling agent you’re using, so adjust the times according to the package instructions. Check the jam’s thickness. Remove the saucer from the freezer and spread a teaspoon of jam on it. The coldness of the saucer will instantly cool the jam, allowing you to see how thick it will eventually be. Return to the heat and cook until it reaches the desired thickness. Adjust the flavors now, if necessary, by adding more sugar or lemon juice. When you’re satisfied with the flavors and thickness, add the rum and turn off the heat. Pour the hot jam into sterilized jars. I sterilize mine in the oven by baking them at 110°C for 30 minutes. I sterilize my lids by immersing them for 10 minutes in boiling water. Seal the jars carefully with lids, then turn them upside down and leave them for 5 minutes on their lids. Allow them to cool completely on the right side up. Store in a cool, dark place for up to a year.


We enjoy making our own jams, and the number of different flavored jams in our pantry can range from 6 to 8 different types each year. It’s a truly unique experience, especially when shared with loved ones. Just looking at all those jars gives me a tremendous sense of accomplishment. They also make an excellent edible gift!

Thank you!