Vanilla Pear Jam

Over the Labor Day holiday I took a roadtrip with my mom, this also happens to be the same trip where I acquired Harvest.  While out and about we stopped at several local orchards to pick up an assortment of apples, pears, and peaches.  My original plan was to make an apple-pear sauce, then I found the following recipe by Marisa, from Food in Jars!

Vanilla Pear Jam – yields seven half-pints

8 cups chopped pears, I used red bartlett  (there is no need to peel thin-skinned pears)

2 vanilla beans, split lengthwise

4 cups sugar

1 packet liquid pectin

In a large pot, combine pears, sugar, vanilla seeds, and beans; cook over medium heat until the pears are soft enough to be mashed with the backside of a wooden spoon.  Remove the vanilla beans and mash with a potato masher.  You can also use an immersion blender, just be careful to not purée the jam, unless that is the desired consistency you want to achieve.  I like my jam to have pieces of fruit in it!

Add the liquid pectin and bring to a boil, cook for 5 minutes to activate the pectin.

Ladle hot jam into hot, sterilized, half-pint jars; wipe rims and adjust two-piece lids to fingertip-tight.  Process in a boiling-water canner for 10 minutes.  Remove jars from canner and allow to cool, undisturbed, on a wire rack for 12-24 hours.  Check seals (refrigerate any that did not set) and store in a cool, dry, dark place, for up to a year.

Images and content copyright © 2009-2011 Danielle R Limoge.

About these ads

Leave a comment

Filed under Boiling-Water Bath Canning, Jam & Jelly, Vegan, Vegetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s