Fall Canning: Pear Jam w/ Raw Vanilla Bean
When pears are $0.88/lb, you can’t stand by idle. Must. Can. I bought about 11 pounds of pears and 2 vanilla beans for this project and a quick note about vanilla bean…don’t be scared off by the $65.00/lb price tag in the bulk section. A pound of vanilla bean is A LOT of vanilla bean. Total cost for 2 vanilla bean pods? A mere $0.60.
So here goes:
- 11 lbs pears (I used Bartlett) (Make sure your pears are very ripe when you make the jam)
- 2 vanilla bean pods (Next time I make this, I’ll likely double this to 4)
- 2 cups water (Or pear juice if you want added sweetness)
- 9 tbsp low/no-sugar pectin
- 1/4 cup lemon juice
Dice pears removing cores and stems. Don’t worry about peeling them (but wash them first!!). Place pears, lemon juice, and water in a non-reactive pot and bring to a boil. Add pectin stirring constantly. Stir in seeds from vanilla bean pods. Bring back to boiling and keep boiling until set is achieved (jam is ready when a small teaspoon of jam sits viscously on a cool plate).
Fill hot/sterilized jars and process in a boiling water bath canner for 10 minutes.