What do you do when you are given a box of pears? Make spiced pear jam! I also had genuine Malaysian vanilla beans from Dwight and Joy that I was saving, the combination produced a beautiful baby. Any kind of pears work for this jam. I received Bartlett pears, but I have also used fresh pears from a local tree. Fresh pears are sometimes hard and people get confused by them, but they work beautifully with this recipe. This jam is great on anything, scones, toast and PB&J, but it really screams to be spread on a soft cheese with crackers. Have some fun and enjoy!
Pear Vanilla Jam
Ingredients
- 8 cups chopped Bartlett pears (or any smooth, thin-skinned pear. There’s no need to peel.)
- 2 vanilla beans, split and scraped
- 4 cups sugar
- 1 packet pectin
Instructions
- In a large, heavy-bottomed pot, combine chopped pears, sugar and vanilla beans (and all that bean-y goodness you scraped out). 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, so that the finished product will have a nice jammy consistency.
- 3. 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.
- 4. Process the filled jars in a boiling water canner for 10 minutes (start the timer when the pot has returned to a boil). When the time has elapsed, remove jars from pot and place the jars on a towel-lined countertop. Let them cool undisturbed for at least 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.
