Pear and Vanilla Jam
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 lbs ripe Bartlett pears
  • 12 oz. granulated sugar
  • ½ vanilla bean, slit lengthwise
  • Juice of 1 lemon
  • 1 pouch liquid pectin
  1. Peel the pears, core them and cut them into small chunks. Place in a large saucepan with the remaining ingredients. (I like my pear jam chunky to preserve some of that grainy "pear" texture -if you don't, mash them a bit in the pan). Cook over medium heat, stirring frequently, until the jam begins to gel --test it by dropping a spoonful on a cold dish and dragging the spoon (or your finger, after it's cooled a bit) through it -- if it leaves a trail that takes a few seconds to be filled in, it's ready.
  2. Meanwhile, heat 4½ pint jars in a stock pot full of boiling water. When your jam is ready, pull the jars out of the boiling water and fill them with hot jam. Leave ¼ inch space between the top of the jam and the top of the jars, and run a clean (pref sterilized) knife around the edge of the jars to let any air bubbles escape). Wipe the top of the jars with a clean damp towel to ensure a seal. Cover the jars with the lids and the rings, and return them to the boiling water, making sure the water covers the jars entirely. Cover the pan, and let boil briskly for 10 minutes. Remove the jars from the pan, and let them cool to room temperature.
Recipe by The Domestic Front at