Despite the fact that I’ve now made this jam twice in as many weeks, I don’t have any pretty progress shots of it. I made it once with a class and another time for a video shoot, so there just weren’t any moments to snap a few images. However, it tastes so good that I didn’t want to deprive you all of the opportunity to make it just because I wasn’t able to make time for photography.
This is truly a transformative jam for vanilla lovers. Flavor-wise, pears are fairly retiring, so they provide a perfect platform for the vanilla to shine. What’s more, when cooked, the pears take on a translucent, golden-y hue that allows all those vanilla bean flecks to show their stuff.
Last Saturday night, we had a party to celebrate my husband’s 34th birthday. As in traditional in our little family of two, we put together a board of eight cheeses for our guests. I pulled out a couple of jars of jam to serve as accompaniment, but it was this one that got all the love.
Paired with a runny triple creme, people were speechless with the goodness of it. Because I’m a girl who loves to share, I gave all the other jars away as late night party favors and now I’m totally out (I finished off the jar you see above yesterday). I may have to make another batch, so you may see those pictures yet.
Note: Often I’ll tell you that you can substitute vanilla extract for the more pricey beans. However, I do not recommend it in this recipe. If you can’t splurge on vanilla beans (they are really expensive these days), consider getting a small bottle of vanilla bean paste instead. I use 1 teaspoon for every bean a recipe calls for.
Pear Vanilla Jam
Ingredients
- 8 cups chopped Bartlett pears or any smooth, thin-skinned pear. There’s no need to peel.
- 2 vanilla beans split and scraped
- 4 cups sugar
- 1 packet liquid pectin
Instructions
- Prepare a boiling water bath canner and 6 half pint jars. Wash 6 lids in warm, soapy water and set aside.
- In a large, heavy-bottomed pot, combine chopped pears, sugar and vanilla beans (and all that bean-y goodness you scraped out). 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).
- Add the pectin and bring to a rolling boil. Let boil for a full five minutes in order to active the pectin, so that the finished product will have a nice jammy consistency.
- Funnel finished jam in the prepared jars, leaving 1/2 inch headspace. Wipe rims, apply lids and rings and process in a boiling water bath canning for 10 minutes (if you live above 1,000 feet in elevation, adjust your processing time accordingly).
- When the processing time is finished, turn off the heat under the pot and remove the lid. Let the jars rest in the cooling water for 5 minutes. When that time is up, remove the jars from pot and place them on a wooden board or towel-lined countertop.
- Let the jars rest undisturbed for at least 12 hours and then check the seals. Sealed jars are shelf stable for up to 18 months. Any unsealed jars should be refrigerated and used promptly.
I love this jam. Just made it and can’t wait to pair it with some homemade cheese!
I’ve never used vanilla beans… What exactly do I do with them in this recipe? Do I leave the bean in there? I have pears and I’m planning to make this soon! Please explain more about the beans!
Thanks you.
Oh my! So good. I was going to skip pears altogether but this looked to good to pass up and I’m so glad I canned one more thing. Perfect for holiday cheese trays. Umm… Or just eating off a spoon. Shhhh…don’t tell anyone.
opps, I reread the recipe and found the bit about the extract!
Funny story about vanilla beans, I was at our local grocery store and spent about 10 minutes looking through the spice aisle and then finally gave up and asked someone if they had vanilla beans. Well, they didn’t know vanilla comes from beans and suggested I check the ethnic food aisle. After 10 minutes at the ethnic food aisle I returned to the spice aisle and read every single label until I came upon……Madagascar Vanilla Beans? At $15.00!? For 2 BEANS? My husband would kill me!
Would it be a travesty to add vanilla extract instead of the beans? I read that you can get them for cheaper online but I was wondering about the use of the extract…I LOVE your blog and am so inspired by your recipes and creativity with food. Thanks!
I was wondering the same thing.
You don’t get the same flavor from extract that you get from real vanilla beans. Vanilla paste is a better substitute than vanilla extract.
Get your vanilla beans from Ebay. So much more affordable.
Usually twice a year there is an online spice company called, “my Spice Sage” that gives away Madagascar vanilla beans with any order. Great company, great spices. I have never had an issue. Totally worth it.
Check out the prices at http://www.vanillaproductsusa.com ;they are fantastic and ship very quickly.
I get my vanilla beans from the same website and have always been super happy with them. Usually split a pound with the other cooks in my family and we each chip in $8 and get about 60 each. (times 4 cooks!)
I bought vanilla beans from San Francisco Herb Company for about 85¢ a bean. http://www.sfherb.com/store/FullView.asp?URLStr=181
Because I am in SF I was able to buy by the piece rather than by the 4-0z package (approx 20 beans). They show up on the Scoutmob app for a 50% disvount, so next time I will stockpile for the canning year.
Great prices for vanilla beans at amazon also. I did vanilla extract a few weeks ago.
If you have a Cost Plus in your area they sell 2 vanilla beans for under $5.
I do have to say, I read this recipe and it inspired me. I am not a pear fan by any means, I just don’t like to consistency of pears when you bite into them but this time of year we get so many pears in our co-op basket that I have to do something with them! This last week I gave half away but for some reason kept 3 with this post in the back of my mind. Right now I have 3 pears mascerating in the fridge with a vanilla bean! I can’t wait to make this jam as I think it would be wonderful with Brie en Croute! Thank you so much for the inspiration!
I recently made your pear vanilla bean jam. The recipe on your website doesn’t call for water, but in the video you posted, you add a cup of water. I added a cup of water and it came out too runny. Do you typcially add water or not? Thanks.
I make the recipe as written these days, I don’t add any water to it. So sorry for the confusion!
Can I use red pears for this recipe?
Yes, as long as they are thin skinned ones.
Thank you!
this is so good I made a batch tonight can’t wait to share it thanks
Hi there! I LOVE this jam!!! Any thoughts on doing it with a bit less sugar? I’m okay with it being a bit looser, but will it compromise the safety of the canning?
Thanks!!
Reducing sugar doesn’t compromise safety in canning, just the set of the gel and to some extent shelf life after opening. If you want a jam consistency with less sugar either use a low-sugar pectin (I recommend Pamona’s) or omit pectin and cook for longer as described above. :0)
I used 2 tsp of vanilla paste instead of beans and think it tastes wonderful!
Marisa,
What are your thoughts about adding some cinnamon to this too?
I literaly just finished this freaking fantastic jam and its in the water bath and OMG its amazing. I had 2 plump vanilla beans so I only needed one, the 2nd and thats all I would of tasted but that just means I will now be making a second batch!
From one Portland girl to another you blog is great and so are your recipies.
Just took my batch out of the water bath. Thank you for sharing such a clear, simple recipe! This was my first solo canning venture and I am absolutely elated! I’ll be sure to update on the final product.
So glad it was easy for you. Hope you like it!
How can I print out receipe without printing all the responses?
Many computers allow you to highlight just the text you want and then simply print selection. I haven’t had a chance to install a plugin that makes it easy to print (though that’s on the very lengthy to-do list).
Just finished this jam. Wow-wee-wow-wow-wow!
I used a red smooth-skinned pear called Stark Crimson, which is grown here in Oregon. It made the jam a lovely light golden-pink color, and the vanilla flecks still show beautifully.
I’ve already tried some smeared on a baguette with a bit of Humboldt Fog chevre. One bite convinced me that this combo will be the main event on my Thanksgiving dinner hors d’oeuvres platter.
Sounds amazing!
I made this last night and it is phenomenal! This was my first time using vanilla beans. I am now in love with vanilla beans…and this recipe! (I’m thinking a vanilla bourbon jelly will be my next project using the beans!) Very yummy. Thanks for sharing!
just did it… mmmh – smells awesome! Can’t wait to try it!
ok. wow. eating this is being in heaven!
You mentioned that you served this jam with cheese. Here in Germany it’s common to serve a cheese board with feigensenf, literally fig mustard. I think it’s a fig chutney. Would you like the recipe?
I would! 🙂 and thanks, Marisa, for the catalyst in my brand new canning adventure!
For anyone wondering about making this jam without pectin, I made a half-batch today with lemon to replace the pectin, and it turned out GREAT! To replace the pectin, I juiced one lemon and saved the seeds and the rind halves. I chopped my pears and mixed the pears, sugar, vanilla beans, and lemon juice and let it macerate about an hour while I sterilized my jars and put the baby down for a nap. I put my lemon seeds in a little muslin bag (reusable tea bag), added the seeds and rinds to my fruit, and brought it to a boil. Cooked it at a hard boil until it reached 220 (adjusted for altitude, about 208). I used the chilled plate method to test for set. Once I was happy with the set, I pulled out my lemon halves, seeds, and vanilla bean halves and jarred up my jam! A half batch got me just a little shy of 2 1/2 cups. It is seriously SO good!
This sounds so good! I like the addition of lemony goodness to what already sounds like a great recipe. So you used 4 cups of pears and 2 cups of sugar, 1 bean and 1 lemon? Just want to make sure- thanks!
I have been reading this site for the first time. Never done this before but have found your comments and addition of the lemon and pips a good one. I have loads of pears, not sure of what they are called, but made about 12 bottles of canned pears. Now i want to use up the last of the pears for jam so found this one interesting. I am new in Canada and not sure where to get all the vanilla pods and pectin, but will do my best and let you know how it goes. I have been a jam maker and canner for many years, so thanks for this blog.
Oh, I found a lot of can bottles at a thrift store, but only the outer metal rims, no tops or seals. Can anyone tell me where I can find those? Bottles end up being quite expensive just buying them from the store. Thanks.
Thanks for a pear recipe. I’m always looking for some way to use up all the pears we have from 4 Barlett trees.
I made a batch of this today and added a couple of knobs of ginger, finely sliced, and a couple of squeezes of lemon juice. I am still waiting for the jam to cool and set, but it tasted pretty amazing from the extensive taste testing I did while it was on the boil. I also used pectin powder as opposed to the liquid form, and also half covered the pears in water to extend the cooking time and allow the fruit to soften more so I could avoid mashing it (I’m a big fan of chunks of fruit in jam).
This jam is over-the-top delicious. I made ate, we loved it and I have given half of the batch I made away (only to people I love a LOT!). Thank you so much for the recipe.
I made this over the weekend and it is fantastic! Once I arrived home from picking up the pears I realized that I only had powder pectin on hand. Rather than returning to the store, I attempted it with powder pectin. It set up more jammy than described above. So it you are looking for a more jammy consistency, a box of pectin powder will do the trick.
I’m all over this recipe! I need to stop and get some pears but I’m going to dig out the jars right now. This will be made today!
Ok, I found the liquid pectin. I made my first batch of jam on Sunday. When I turn the jars on their sides, the jam moves. Is that normal or does it mean it didn’t jell enough? I opened a jar and tasted it and it tastes good, but I feel like it’s got a thick applesauce texture. Is that right??
Rachel, even with the addition of pectin, this will not be a firmly set jam. I think the description of it as a thick applesauce is probably right about on.
I made this jam over the weekend, and it turned out wonderfully. It’s such a lovely consistency and delicate flavor! Thanks for the great recipe! (By the way, I used just shy of 4 pounds of pears to get 8 cups)
Perfect timing! Pear Jam on the to-do list this afternoon. Was going to peel them, so thanks for that tip. Plus the vanilla. I’m going to stir in some bits of dried strawberries at the end for little flecks of red. Wish me luck!
I’ve never canned before but am always inspired by your blog and this recipe sounds yummy and easy enough for me to try. I can’t seem to find liquid pectin. Should it be down the jello aisle where the powdered pectin is?
Rachel, I couldn’t find it either but when you shop go to the courtesy counter and ask for it. Turns out that my store puts them away until spring. They were able to check the back & they did have some. And yes, they (mine anyway) do stock them in the jello isle. If they say they don’t usually stock it, ask them to start and request they order you some! Chances are they will.
That looks and sounds really really yummy!
I am new to this site and this recipe is definitely one for me!
Question: Can I omit the pectin all together – meaning, does the fruit have enough sugar along with the added sugar to gel on its own – especially with the skins added (where a lot of the pectin comes from)? I’ve had a lot of luck with other fruits, especially apples, in not using pectin. Thanks so much!
Lyn, I have not made this jam without pectin, so I don’t know how it will work without pectin. Pears don’t have as much innate pectin as apples do, so it may be runny. However, you can certainly give it a shot.
Marisa, I live in Fairbanks, Alaska where produce isn’t of the best or ripest qualities. (It was years before I knew that peaches and nectarines aren’t supposed to crunch like apples when you bite into one). Should the pears be very rip and yellow? I’m sure I could paper-bag them. Unfortunately, many things just kick-the-bucket before they ever ripen.
Ginny, the pears don’t have to be super ripe. It’s good if they have a little bit of give, but they can have some crunch and still work with this jam.
I cannot tell you how excited I am about this recipe! Oh My Gosh, I am making this ASAP! Thanks you so much for sharing!
Beautiful and one I’ll try.
Question on pectin — do you need it? I’ve been trying recipes out of the Blue Chair Jam book and she seems to go for the long cook time (and getting to 220 degrees). Also, you use the liquid (Certo?) pectin a lot; what do you think about the powder version? Have you ever used the Pomona Universal brand (different yet again?)
Thanks!
I’ve not made this jam without pectin, so I really can’t speak to how it will turn out without it. I use liquid pectin (preferably the Ball brand) because I like the consistency it delivers. Powdered pectin sets up too hard and I really don’t like the gelled consistency that Pomona’s Pectin creates. However, feel free to try it anyway you’d like and see how it turns out.
It is my first time visiting your blog and your jam sounds amazing! I love pears and vanilla…what a great combination. Your site reminds me of my canning days back when I was 4-H 🙂
My favorite goodie-in-a-jar I made this year was the vanilla cinnamon pear butter… I’m in LOVE with the flavor combination! I can’t help but hoard the last 3 jars…
Looks sublime and sounds delish! One question before I attempt the recipe: do you peel the pears before chopping? Looks like there is peel in your pic.
I do not peel the pears. However, I only use thinner skinned pears when making this jam (as specified in the recipe). If you use a thicker skinned pear, you may want to peel them.
This jam sounds amazing. I copied the recipe. It will definitely be a new jam added to my must make list this year.
Just a word about vanilla beans–buy them on Ebay. I paid $4 for about 10 beans, and you can find other similar deals! They came sealed and when I opened them, super moist and fresh. Really, order them online. The only other place I can get them in town sells them 2 for about $7, so I will be hitting up Ebay again soon!
Just a tip for anyone who has a decent co-op and wants to make this sooner than ebay can deliver the goods. I expected the Co-op would be more expensive, and I was totally wrong. At my local food co-op in the bulk section, vanilla beans are priced at $1.17 each. I’m pretty sure they are organic, and there were multiple varieties to choose from. It is more expensive than your ebay beans, but substantially cheaper than the conventional grocery store.
I just bought 1/2 lb from Amazon- great price, free shipping and got to me in two days! I could smell them in the mailbox- through the air tight plastic and the padded mailing package! Mmmm!
Wow, does this sound delicious and perfect! It’s definitely going on my “to make” list!
I’m going to make this, too! I’ve gathered everything I need except for the pectin. Can’t seem to find anyone local that sells it though. You have introduced me to a lot of local farmers/markets (Reading terminal for one) that I’ll be making the trip to very soon *Thank You*! Do you purchase pectin local or do you order online? I’m always talking of what you write about here to my BF & he’s always saying, “who’s Marsia?” haha
Jean, I typically buy my pectin at the Cherry Hill Wegmans. You can also get it from Amazon.com. I’m really thrilled to hear that I’ve turned you on to so many places. That’s so great!
Thanks, Marisa! I’ll check out Wegmans. I’ve seen it on Amazon & Ball sites, but was hoping you’d suggest something local ;0)
Also, can you substitute the sugar with Stevia (Natural suger sub)? From what I’ve found, 4 c. sugar = 4 tsp of (powdered or liquid) Stevia. What are you’re thoughts?
Jean, you can’t use a sugar replacement in this recipe and expect to get something similar to a jam made with sugar. If you’re interested in making lower sugar jams, you should look into Pomona’s pectin. However, if won’t have the same consistency as a jam made with sugar, because sugar plays a vital role in helping achieve the set and texture of the jam.
I know this comment is WAY late and you’ve probably already made your jam by now…..unless you have those pears frozen in time somehow. Anyway, I use Pomona pectin all the time and I have used sugar subsititues such as honey or rapadura. The flavor of the jam does change slightly, but the actual consistency of it is the same as if I’d used sugar. Hope that helps! 🙂
Ooh, this does look amazing! Pears & vanilla? Heaven. I wish I already had a jar to spread on some toast this morning. Boo hoo!
this looks divine! And it’s definetly on the to-do list!
But for us who live in other countries – how much liquid pectin is “one packet” of liquid pectin?
Inquiring minds do inquire…
🙂
Anne, it’s three ounces.
This is definitely going on the ‘make soon’ list. I get so tired of berry jams, but I adore vanilla!
I can’t wait to make this! Thx for sharing!!!
Oh man. I was at the party on Saturday night and will personally attest to the awesomeness of this jam. Have it alone. Have it on toast. Have it on a room temperature triple creme cheese. It’s phenomenal! And to make everyone feel even worse, I went home with a lucky pint.
Albert that’s just cruel, here we are salivating and you are just sitting there eating your jam! Cruel I say!! LOL
This recipe sounds amazing!! You inspire me with every recipe!!! I will be trying this. Thank you!
Lindsay, my local produce market sells pears by the piece instead of by the weight, so I didn’t weigh them (I know, bad recipe writing blogger). I can tell you that I used 12 good sized pears. I imagine 3-4 pounds would do it.
This looks amazing and inspiring for February! Do you have an approximate weight for your 8 cups of chopped pears? Maybe 4 lbs?
I’m so sorry! I am still kicking myself that I didn’t have the camera out for beautiful progress shots during the party! Next time!
It’s okay! I just have to make it again!