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.