Vanilla Pear Jam
A fragrant vanilla pear jam is prepared with fresh pears, pectin, and infused with vanilla sugar or vanilla bean paste.
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Instructions
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Start boiling a large canning kettle with jars, then reduce to a simmer. Prepare your work area, canner, and lids.
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To make vanilla sugar, combine 5 cups sugar with scraped vanilla bean seeds, bury pods, cover, and let stand 2 days, stirring occasionally; remove pods before use.
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Add lemon juice to a large pan. Chop pears and toss them immediately into the lemon juice to prevent browning.
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Stir 1/4 cup sugar and pectin into the pear mixture, adding butter if using. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually add the vanilla sugar, return to a full rolling boil, and boil for 1 minute, stirring.
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Skim any foam from the jam and ladle it into the hot prepared jars, leaving 1/4-inch headspace.
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Wipe jar rims, center hot lids, and screw on bands to fingertip tightness.
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Submerge filled jars into the simmering water, ensuring at least 1 inch of water covers the jar tops. Cover the canner, bring to a full boil, and process for 10 minutes.
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Turn off heat, remove the canner cover, and let jars sit in the hot water for 5 minutes before carefully removing them to a towel or rack.