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Urban Preserving: Pear Vanilla Drizzle


  • 2 pounds relatively ripe Bartlett Bosc or Anjou pears
  • 1 1/3 cups granulated sugar
  • 1 vanilla bean split and scraped
  • 1/2 lemon juiced


  • Prepare a small boiling water bath canner and three half pint jars.
  • Core and chop the pears and place them in a low, wide pan. Add the sugar, vanilla bean seeds, and lemon juice.
  • Place pan over medium-high heat. Bring to a boil and cook, stirring regularly, until the fruit softens and the jam thickens.
  • You know when a small batch like this is done because you'll be able to pull your spatula through the cooking jam and the space you cleared won't immediately fill up with jam.
  • When the jam is finished cooking (it shouldn't take more than 18-20 minutes), scrape it into a heat-proof measuring cup. Using an immersion blender, puree until smooth.
  • Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and let them cool on a folded kitchen towel.
  • When jars are cool enough to handle, check the seals. All sealed jars are shelf stable for up to one year. Any unsealed jars should be refrigerated and used promptly.