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
- 8 cups chopped pears
- 2 tsp vanilla
- 4 cups of sugar
- 1 pack liquid pectin
- 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.
Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 0g