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.

Voila!

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~ by fluvial on October 9, 2012.

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