This recipe for Pear Vanilla Jam from Food in Jars is the freakin’ bomb! This is hands down the best jam I have made all summer. And just as soon as I can get my hands on some more pears, I’m going to make it again.
Serve it on toast, pour it over pancakes, scoop it out of the jar, whatever floats your boat, just find some pears and make a batch as soon as possible.
If you are making jam to give away at Christmas this year… This is the one to make!
Ingredients
8 cups chopped pears {I used Bartlett}
2 vanilla beans, split and seeded
4 cups sugar
1 packet liquid pectin {I used Certo}
Directions
Bring a boiling-water canner, 3/4 full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Chop enough pears to measure 8 cups. Place the pears, vanilla bean seeds, pods, and sugar in a 6 -8 quart pot, and cook over medium heat until the pears are soft. Mash half of the pears with a potato masher. Remove the vanilla pods, and bring to a boil. Add liquid pectin, stir and bring to a rolling boil for 5 minutes. Stirring constantly.
Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on. Place jars on elevated rack in canner. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.} Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.
See More of my Canning Recipes HERE
Need Vanilla Beans? Amazon has them HERE.
If you are looking for a canner, I used the Granite Ware 11-1/2 Quart Covered Preserving Canner with Rack
If you need a tool kit, I use one similar to this one.
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ciny says
Oh I wish I had seen this a week ago before I canned 29 quarts of pears.
That sounds really good.
karen says
Does the jam have to be canned?….can ut be treated as you would a normal set jam?
Thanks
Brandi says
That looks so good! I wish I could get a good deal on pears around here.
Crystal says
So, just checking…you didn’t peel the pears? That would be awesome!
Andrea D says
looks & sounds delicious. now if i can just find some free/cheap pears.
mamalala says
I made this jam three years ago and it won a blue ribbon at our state fair. It is delish! It is the type you will want to stash for yourself and not share. 😉
Mavis says
Really? Hmmm, maybe I should enter it next year. It us sooooo good!
mamalala says
I had to make it since it was my mom’s favorite jam to make with her sisters. I also just love vanilla bean and found it on a website. Thought it was cool to put it in the jam too.
Saralie says
Wow Mavis you are really ‘jammin’, the recipes sounds great, will be making this for sure. Thanks for the wonderful posts.
Robin Welch says
I’ve been stuck on salted caramel pear butter but this is sure tempting! Thanks for sharing. Another thing for my family to request as their Christmas gift.
Stacey Marson says
Salted Caramel Pear Butter?! Yes Please!!! That sounds amazing! Can you share your recipe???
Cyntha says
May I suggest a giveaway? A delicious jar of your jam would be great to win!
Jen says
Approx. how many pounds do you think 8 cups is? I can get 3lbs of organic pears for $2.99 this week at Trader Joe’s.
Mavis says
I’d say it’s about 6 -7 pears. I’m not sure about poundage.
Katie says
Mavis,
I can hook you for pears, likely free.
Angela R says
I adore the site Jars in Food!! Thanks so much for directing me to the recipe and your additional helpful instruction.
Currently processing my first batch! And I’m thinking it might be the first of many… 😉
Robynn says
Does it have to be liquid?? I have a ton of powder.
Mavis says
Since the recipe suggests liquid pectin, that is what I would use. I have never made it with dry.
Darleen says
I would like to thank you, thank you, thank you so much. My Mom and I have been canning for the past two days. And I came across your recipe for the pear vanilla jam. WE LOVE IT!!!!!!!! The only thing we changed was the liquid pectin to powdered pectin.Had three boxes on hand. We are niw on our fourth batch. Beautiful set..:-):-):-):-):-)
Mavis Butterfield says
Wow! That is awesome. 🙂
ag says
What’s the trick to keeping the fresh pale color? Mine turned brown with cooking and processing.
Bethany says
It is going to turn a little bit of a darker color, but adding lemon juice can help!
Susan Staci Sprayberry says
Mavis:
Great recipe! We have an orchard with 20 Asian pear trees. Used vanilla pods for vanilla sugar for later. great recipe. Thank you.
Respectfully,
Susan S. Sprayberry
Linda says
I have a gallon size #10 can of pears that a friend gave me that I would like to open and use. Do you think it might be possible to use them to make this Pear Vanilla Jam? Would there be different directions if I used canned instead of fresh pears? There are only two of us in the household and I need a way to use up this large can of pears. I don’t think the two of us can eat it if I just opened it. If not, do you have any other suggestions to use up canned pears?
MICHELLE says
this sounds great i got a ton to process and trying to find different recipe for canning. But you have to love free pears
Debbie says
I made this yesterday, and unfortunately, mine did not set.
I did everything exactly as described. Any suggestions?
Should I process it again and add more Certo? It’s too expensive to throw out, and we’re not big on fruit syrups around here. I was really hoping to use it for Christmas gifts. Please help! 🙂