Pear Vanilla Jam
This vanilla bean pear jam is simple but has an amazing flavor. The vanilla bean goes perfect with the sweetened pears. A unique and delicious jam!
  • 8 cups pears, chopped small (There’s no need to peel.)
  • 2 vanilla beans, split and scraped
  • 4 cups sugar
  • 3-6 Tablespoons powder pectin*
  1. Prepare your jars (I just put mine in the dishwasher & run a cycle to sanitize and get hot & ready). Heat canning lids in a small pot over very low heat while you’re preparing the jam to ensure a good seal. Place screw tops aside so they are ready.
  2. In a large, heavy-bottomed pot, combine chopped pears, sugar and vanilla beans (and all that bean-y goodness you scraped out).
  3. Cook over medium heat until the fruit can easily be smashed with the back of a wooden spoon. Use a potato masher or immersion blender to break the fruit down into a mostly-smooth sauce (remove the vanilla bean solids before blending).
  4. Add the pectin and bring to a rolling boil. Let boil for a full five minutes in order to active the pectin (or for the amount of time the directions on the box of pectin say).
  5. Fill jars, wipe rims to remove any residual jam, apply lids that were in the simmering water and screw on the rims.
  6. Process the filled jars in a boiling water canner for 10 minutes (start the timer when the pot has returned to a boil). When the time has elapsed, remove jars from pot and place the jars on a towel-lined countertop. Let them cool undisturbed for at least two hours. During this time, the lids should seal. Check to ensure the jars have sealed by pushing down on the center of the lid. If it feels solid and doesn’t move, it is sealed.
I used powdered pectin (Ball brand). The original recipe used a package of liquid pectin. Whatever kind you use, follow the directions for when to add and how long to boil the pectin. If you add 6 T. powdered pectin, your jam will have a more firm set. with 3 T. mine was right in the middle. Just make it according to your preference.
Recipe by Baked in AZ at