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Use up all those ripe pears this season by making my delicious Pear Vanilla Jam. I am partnering with Ball Canning for this recipe, howeverfreshly 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).

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.

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 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!

• Green Pepper Jelly
• Red Pepper Jelly
• 20 Minute Pumpkin Butter
• Orange Jelly
• Blackberry Jam
• Freezer Strawberry Jam
• Peach Jam
• Bacon Jam
• Crockpot Blueberry Butter

Yield: 3 pints

Pear Vanilla Jam

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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

1. 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.
2. 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.
3. Use a potato masher or immersion blender to break the fruit down into a rustic chopped/half smooth sauce.
4. Add the pectin and bring to a rolling boil. Let this boil for five minutes so that the pectin has time to activate properly.
5. Once you remove from heat, add in the vanilla and mix well together.
6. Fill the jars, leaving a 1/4" headspace at the top. Be sure to wipe rims to remove any residual jam.
7. Now, apply your lids and screw them on tightly.
8. 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.
9. 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.
10. 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.
11. 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:

80

Serving Size:

1
Amount Per Serving: Calories: 50 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 2mg Carbohydrates: 13g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 0g