Vanilla bean paste or vanilla sugar adds flavor to this delicious jam. You need about 4 pounds of pears to make this jam.
The added powdered pectin makes it a quick and easy jam to cook. I used vanilla bean paste; vanilla sugar would add vanilla flavor as well.
- 2 tablespoons lemon juice (preferably fresh)
- 4 cups pears (firm ripe, about 4 pounds of pears, finely chopped, peeled, and cored)
- 1 box/1.75 ounces pectin (regular powdered)
- 1 tablespoon vanilla (bean paste, or prepare vanilla sugar*)
- Optional: 1/2 teaspoon butter (helps reduce foaming)
- 5 cups sugar (granulated or vanilla sugar)
- Prepare your work area, canner, jars, and lids. See Preparing Jars for Canning and Boiling Water Processing.
- Bring a large canning kettle of water to a boil with the jars and have it simmering over low heat.
- *To prepare vanilla sugar, put the 5 cups of sugar in a large bowl. Slice two vanilla beans down the side and scrape seeds into the sugar. Bury the pods in the sugar, cover tightly, and let stand for at least 2 days, stirring a few times. Remove the pods and use the sugar in the recipe.
- Put lemon juice in a 6- to 8-quart stainless steel or enamel-lined (with no chips) pan. As you chop the pears, measure them into the lemon juice and toss to coat, so they won't turn color.
- Combine the pectin with 1/4 cup of the sugar and stir into the pear mixture. Add the butter, if using. Bring to a full rolling boil over medium-high heat, stirring constantly. Gradually add the vanilla sugar, stirring constantly. Bring back to a full rolling boil and continue boiling, stirring, for 1 full minute.
- Skim foam and ladle into the hot prepared jars, leaving 1/4-inch headspace.
- Wipe rims of jars with a damp towel and fit with the hot prepared lids.
- Screw on bands to fingertip tightness. Do not overtighten.
- Lower the filled jars into the hot simmering water, adding more water if needed to bring it at least 1 inch above the jar tops and cover the pan. Bring to a full boil and continue boiling for 10 minutes.
- Remove the cover and turn off the heat. Let the jars stay in the hot water for 5 minutes before removing to a towel or rack.
- Makes 6 half-pint jars.
- "I made this jam in 4-ounce jars as favors for a wedding reception. Delicious. I managed to get 15 jars out of this recipe." Jean
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|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|