I’ve been pretty heavy on the pears this winter, haven’t I? First, I made a Vanilla Pear Aigre-Doux, then the Swiss Chard Pear Gruyere Tart, and now a Pear Vanilla Jam. I’m not going to promise that I’m done with pears, but I’ll try to lay off in the next few weeks. In my defense, I had a half-eaten box of Harry and David pears dropped in my lap by a coworker’s family last week, so I felt like making jam was really my only option.
I had never really considered making jam out of pears before, but I read a little about it and decided that you’d really need another flavor, like vanilla or cardamom, something to take control. Pears are such a delicate flavor; a jam with just pears would sort of be taken over by the necessary lemon juice. For this jam, I think it’s necessary to spring for real vanilla beans rather than using vanilla extract. With the beans, you get that great speckly look, and the taste is just vanilla, without the sharp alcohol taste of an extract.
This jam is tasty on toast with butter. It does get overwhelmed easily as it’s not too sweet and the flavors are pretty subtle, so I don’t know if it would even hold up against peanut butter. Best enjoyed solo, I think. This recipe comes from Food In Jars, a canning blog that I love. It’s no nonsense, to the point recipes are easy to follow, and the ingredients are rarely too fussy to find at any grocery store at a reasonable price. You can type in almost any fruit and find a starting point to make your own jam. I only adapted this one slightly, using a little less sugar than the recipe calls for and adding some lemon juice.
Here’s the recipe (adapted slightly from Food In Jars):
yields about 5.5 half-pints
4 pears, thin-skinned, diced–no need to peel
2.5 cups sugar
juice of half a lemon
2 vanilla beans, scraped
1 pack liquid pectin
6 half-pint jars, lids, and bands
Start by setting a boiling-water canner to boil with your jars inside. In a small saucepan, simmer your lids and bands.
In a large, heavy bottomed pot, bring the diced pears, sugar, vanilla bean scrapings and hulls, and sugar to a boil. Boil hard for about 5 minutes, or until the pears are soft enough to smoosh with the back of a wooden spoon. Reduce the heat and use a potato masher or pastry cutter to mush up the fruit a little more. Then add the pectin, stir it in well, and bring the jam back up to a boil, stirring periodically. Test the jam for gelling after 8-10 minutes of boiling. To test, place a spoonful of jam on a plate, then place it in the freezer for a few minutes. Take it out and tilt the plate. If the jam is still runny, keep boiling and test again later. If it looks like jam, you’re done!
Ladle the jam into hot jars, leaving about a quarter inch of headspace. You should fill 5 jars and the 6th about halfway. For the half filled one, put a lid on it and put in the refrigerator to eat first. For the rest of the jars, wipe the rims, place the lids on top, gently screw on the bands, and process in a boiling water canner for 10 minutes.