Vanilla Pear Jam Recipe
Vanilla Pear Jam
When I saw this Vanilla Pear Jam recipe, I knew it would be on my table the very next day.
I love making jam and this recipe really spoke to me.
Or maybe it was really Marisa that spoke to me when she said,
“This is truly a transformative jam for vanilla lovers. Flavor-wise, pears are fairly retiring, so they provide a perfect platform for the vanilla to shine. What’s more, when cooked, the pears take on a translucent, golden-y hue that allows all those vanilla bean flecks to show their stuff”.
That’s all I needed to hear to get me up, dig out some jelly jars, and run out for pears.
All the way to the store I could hear her words,
“we put together a board of eight cheeses for our guests. I pulled out a couple of jars of jam to serve as accompaniment, but it was this one that got all the love”.
“Paired with a runny triple creme, people were speechless with the goodness of it”.
I like jam with my cheese!
I wanted to taste the love!!
So I did!
This jam is awesome!
I love how the vanilla really shines through in this recipe. It was great on toast, it was great with some cheese and crackers, and it was great by the spoonful!
I cant wait to use it in a coffeecake recipe that is on the menu soon.
This is a keeper recipe and if your a jam maker, one I hope you’ll try.
You wont be sorry!
And now with 6 jars canned and ready to go,
I can share the love!
Vanilla Pear Jam
Found at Food In Jars
- makes 3.5 pints (fills seven half pint jars)
- 8 cups chopped Bartlett pears (or any smooth, thin-skinned pear. No need to peel.)
- 2 vanilla beans, split and scraped
- 4 cups sugar
1 packet liquid pectin(I used a powdered)
In a large, heavy-bottomed pot, combine chopped pears, sugar and vanilla beans and vanilla seeds.
Cook over medium heat until the fruit can easily be smashed with the back of a wooden spoon.
Use a potato masher or immersion blender to break the fruit down into a mostly-smooth sauce (remove the vanilla bean solids before blending).
Add the pectin and bring to a rolling boil. Let boil for a full five minutes in order to active the pectin,
Fill jars, wipe rims to remove any residual jam, apply lids (heat canning lids in a small pot over very low heat while you’re preparing the jam to ensure a good seal) and screw on the rims.
Process the filled jars in a boiling water canner for 10 minutes (start the timer when the pot has returned to a boil).
Remove jars from pot and place the jars on a towel-lined counter top. Let them cool undisturbed for two hours. During this time, the lids should seal.
Check to ensure the jars have sealed by pushing down on the center of the lid. If it feels solid and doesn’t move, it is sealed.