Use up all those ripe pears this season by making my delicious Pear Vanilla Jam. I am partnering with Ball Canning for this recipe. All opinions are 100% my own.

Ever since I started making jams (which I can tell you has been at least 10 years now), I have fallen in love with it. I prefer making jam instead of jelly just because I love nice thick and chunky jam so that is what I make. Nothing in the world can compare to smearing a big dollop of homemade jam on a fresh-baked biscuit for breakfast.

Nothing thrills me more than to make a big batch of homemade jam, like this Pear Vanilla jam, and then share it with friends and family alike. In the past, I have made blackberry jam, strawberry jam, and peach jam (just click those links and you can find the recipes there).

Pear Vanilla Jam -- the Perfect Fall Recipe that is Easy and Delicious

I am not a huge fan of pears per say, but I decided to make this jam and give them a try and I am SO glad that I did. They taste fantastic! The tartness of the pear mixed with the sugar makes for the perfect combination. In fact, it tastes almost like applesauce.

How to Make Pear Vanilla Jam

My favorite jars to use when I can anything is Ball Canning Jars. My momma used them when I was a little girl (I was a farm girl at heart and grew up with nothing but canned food straight from the garden). I love being able to create a recipe to showcase my beautiful jars — and I know that Ball Canning won't let me down.

If you are new to canning, be sure and grab a Ball Canning Preserving cookbook (I call it the Ball Canning Bible). There are so many recipes in there that will help you to be able to can as a pro.

Depending on the publication date, it might have a different cover, but they all have the same info on the inside. Get one because it has been my saving grace when I make jams and other canned foods.

This is how you know your jam is set and turned out delicious. It takes forever to fall off the spoon! Seriously — I could eat this entire jar by myself.

Hope you enjoy the recipe!

Looking for other jam and jelly recipes? Check these out!

What is your favorite jam recipe?

Yield: 3 pints

Pear Vanilla Jam

Name: Pear Vanilla Jam
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 8 cups chopped pears; 2 tsp vanilla; 4 cups of sugar; 1 pack liquid pectin

This jam is easy to make and perfect for fall when apples and pears are in abundance.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

8 cups chopped pears
2 tsp vanilla
4 cups of sugar
1 pack liquid pectin

Instructions

In a large dutch oven combine your chopped pears and sugar. If your pears have a thin skin, you can leave them on. They will add to the texture of the recipe later on.
Now, simply cook over medium heat. Once you can smash the fruit easily with a potato masher, then you will know the cooking process is complete.
Use a potato masher or immersion blender to break the fruit down into a rustic chopped/half smooth sauce.
Add the pectin and bring to a rolling boil. Let this boil for five minutes so that the pectin has time to activate properly.
Once you remove from heat, add in the vanilla and mix well together.
Fill the jars, leaving a 1/4" headspace at the top. Be sure to wipe rims to remove any residual jam.
Now, apply your lids and screw them on tightly.
Process the filled jars in a boiling water canner for 10 minutes. When the time is up, remove jars from pot and place the jars on a towel-lined countertop.
Let them cool for at least two hours making sure you do not open or shake the jars at all. You want to leave them completely undisturbed.
The lids will seal in this 2 hour time span. When you push the center down it should be firm. If not, it did not seal and you will want to eat these first.
The jam will hold well for 3 months. I place mine in my refrigerator, but if you have a dark pantry, you can keep yours in there.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 0g

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Yvette

Friday 12th of May 2023

What kind of vanilla do you use please? Do you scrape a vanilla bean, or use vanilla bean paste, or vanilla extract/essence? Thanks so much ☺️

Jennifer Sikora

Saturday 13th of May 2023

I used vanilla bean paste but you can use vanilla extract also.

Carey

Thursday 1st of September 2022

Has anybody used brown sugar in this recipe?

Stephanie

Sunday 25th of September 2022

@Carey, I used 3 cups sugar and one cup brown in my 2nd attempt at this recipe.. it’s much more delicious in my opinion, but I did have a consistency issue that I’ll use two pouches of pectin next batch

Sunday 4th of September 2022

They have not but I can experiment in a couple of weeks and see how it turns out with brown sugar.

Linda Wasko

Sunday 3rd of October 2021

I have powdered pectin. Any pectin is hard to get right now. Can I substitute with powdered?

For one pack of liquid pectin, you would use 6 tablespoons of powdered pectin.

Lynn Curren

Sunday 5th of September 2021

I did make this recipe. I used powdered pectin instead of liquid. I thought the measurement is 2 Tablespoons powdered = 1 pouch liquid.Followed the recipe to a "T" and it came out liquidy/ runny. I am assuming it needed more pectin.

@Jennifer Sikora, reading this and using one packet of liquid pectin, mine still came out runny as well. I will use an extra pouch on my next batch. The taste… is wonderful!!

Monday 6th of September 2021

If you used powdered, you would need to have added it in the very beginning, not at the end.

You use two tablespoons of powdered regular pectin for every packet of liquid pectin. The difference in usage is that instead of adding the pectin at the end of cooking like you do with liquid, you whisk the powdered pectin into the sugar before you combine it with the fruit.

Holly

Thursday 12th of December 2019

Hi there! Would it be possible to substitute blueberries for the pears? I’ve got several containers of berries I don’t know what to do with!

I am not sure if you could for this recipe. I have not tested that out so I am unsure if the ratios would be right. You would need to play around with it to find out.