Despite the fact that I’ve now made this jam twice in as many weeks, I don’t have any pretty progress shots of it. I made it once with a class and another time for a video shoot, so there just weren’t any moments to snap a few images. However, it tastes so good that I didn’t want to deprive you all of the opportunity to make it just because I wasn’t able to make time for photography.
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.
Last Saturday night, we had a party to celebrate my husband’s 34th birthday. As in traditional in our little family of two, 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. Because I’m a girl who loves to share, I gave all the other jars away as late night party favors and now I’m totally out (I finished off the jar you see above yesterday). I may have to make another batch, so you may see those pictures yet.
Note: Often I’ll tell you that you can substitute vanilla extract for the more pricey beans. However, I do not recommend it in this recipe. Splurge a little and get the two beans. They are a vital ingredient in this recipe and I just don’t think you’ll be happy with the outcome should you make a substitution.
Pear Vanilla Jam
makes 3.5 pints (fills seven half pint jars)
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 liquid pectin
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.
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). 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.
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Hi there! I LOVE this jam!!! Any thoughts on doing it with a bit less sugar? I’m okay with it being a bit looser, but will it compromise the safety of the canning?
Thanks!!
Reducing sugar doesn’t compromise safety in canning, just the set of the gel and to some extent shelf life after opening. If you want a jam consistency with less sugar either use a low-sugar pectin (I recommend Pamona’s) or omit pectin and cook for longer as described above. :0)
this is so good I made a batch tonight can’t wait to share it thanks
Can I use red pears for this recipe?
Yes, as long as they are thin skinned ones.
Thank you!
I recently made your pear vanilla bean jam. The recipe on your website doesn’t call for water, but in the video you posted, you add a cup of water. I added a cup of water and it came out too runny. Do you typcially add water or not? Thanks.
I make the recipe as written these days, I don’t add any water to it. So sorry for the confusion!
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I do have to say, I read this recipe and it inspired me. I am not a pear fan by any means, I just don’t like to consistency of pears when you bite into them but this time of year we get so many pears in our co-op basket that I have to do something with them! This last week I gave half away but for some reason kept 3 with this post in the back of my mind. Right now I have 3 pears mascerating in the fridge with a vanilla bean! I can’t wait to make this jam as I think it would be wonderful with Brie en Croute! Thank you so much for the inspiration!
Funny story about vanilla beans, I was at our local grocery store and spent about 10 minutes looking through the spice aisle and then finally gave up and asked someone if they had vanilla beans. Well, they didn’t know vanilla comes from beans and suggested I check the ethnic food aisle. After 10 minutes at the ethnic food aisle I returned to the spice aisle and read every single label until I came upon……Madagascar Vanilla Beans? At $15.00!? For 2 BEANS? My husband would kill me!
Would it be a travesty to add vanilla extract instead of the beans? I read that you can get them for cheaper online but I was wondering about the use of the extract…I LOVE your blog and am so inspired by your recipes and creativity with food. Thanks!
I was wondering the same thing.
You don’t get the same flavor from extract that you get from real vanilla beans. Vanilla paste is a better substitute than vanilla extract.
Get your vanilla beans from Ebay. So much more affordable.
opps, I reread the recipe and found the bit about the extract!
Oh my! So good. I was going to skip pears altogether but this looked to good to pass up and I’m so glad I canned one more thing. Perfect for holiday cheese trays. Umm… Or just eating off a spoon. Shhhh…don’t tell anyone.
I’ve never used vanilla beans… What exactly do I do with them in this recipe? Do I leave the bean in there? I have pears and I’m planning to make this soon! Please explain more about the beans!
Thanks you.
I love this jam. Just made it and can’t wait to pair it with some homemade cheese!
This stuff is awesome!!!! I used bosc pears and got 6 half pints. Thanks for the fantastic recipe.
Where can i find the receipe for vanilla cinnamon pear butter?
I made this yesterday and I’m not a huge fan. It smelled fantastic while cooking but today when I served it on pancakes it wasn’t as vanilla-y as I would have liked. It was good, but not as good as the raspberry amaretto jam I made last week. Maybe my vanilla beans weren’t high enough quality. With all the rave reviews this recipe has received I have to assume it was user error. Perhaps I’ll try again with fresher beans.
I just made this jam and love it, but it’s a bit too sweet for me. Can I cut the sugar in half and still have it turn out ok?
Thanks!!!
Well, I’ve changed my mind. After letting the jam sit for about a week and trying it again. (This time on toast.) I am in love with it’s soft and subtle flavors. The raspberry amaretto I made is bold. This jam serves a very different mood, so I made a mistake in trying to compare them. I am very pleased with this jam, and I’m sure I’ll be making it again.
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Do you think apples would work for this as well?
just used this recipe for my first time ever canning. can’t wait to do more! thank you for sharing great recipes on such a fantastic blog!
[...] pears. And they are one of my favorites things to preserve. The archives speak for themselves. Pear Vanilla Jam. Pear Cinnamon Jam. Red Pear with Lavender. Pear Chutney with Dried Cherries and Ginger. Just know [...]
I just made this, thinking of using it as Christmas presents – I’m completely delighted. I’d had high hopes for other canning projects as gifts (homemade grape jelly, apple butter, hot veggie mix) but none of them really seemed special enough until this recipe. I wasn’t sure what kind of pear to use, since it isn’t specified, but I chose bartletts and they worked great. Thanks for a wonderful recipe and an addictive blog!
Marissa- I made it and love the flavor, but because my pears were not that ripe I cooked it down too long so with the added pectin it’s extremely firm. Thoughts? Its canned already and I want to make another batch should I mixed the previous batch with the other with out pectin? Or am I asking for trouble.
Also other serving suggestions other than goat cheese?
Angela
Hi! I just made a batch of this, and think it’ll go great with cheeses. It’s almost to sweet to eat alone, and I was really surprised at the flavor – its so mellow compared to the strawberry jams. It reminds me of French farm breakfasts: third of a warm baguette with a soft cheese and an apricot jam spread on top and a bowl of black tea. Thanks so much for this recipe!!
I just made a batch of this after finding pears on sale for a dollar a pound – it is incredible! My 5 and 3 yr olds ate some straight from the pan mixed with plain yogurt. I am also thinking it would make an amazing filling for layer cake … And this is just the perfect amount to make – thanks so much!
So glad you like it!
Darnit! I have no vanilla beans and pears are on sale this week. Unfortunately the only place to get them in my small town are the $7/bean type jars at the grocery store. Pear butter with cinnamon it is! And I’m ordering some vanilla beans from ebay today so next time I’m prepared!
You can often find vanilla beans in the bulk bins at natural food stores. I am able to find them for about $2/bean.