Spiced Pear with Vanilla Jam Canning Recipe

Name: Spiced Pear with Vanilla Jam Canning Recipe
Prep time: 30 min
Ingredients: 4 cups ripe pears, peeled, cored, and diced; 3 cups granulated sugar; 1 tablespoon lemon juice; 1 cinnamon stick; 3 whole cloves; 1 fresh vanilla bean or 2 teaspoons vanilla extract

As the air turns crisp and the holiday season approaches, there’s something magical about filling your home with the sweet, spiced aroma of homemade preserves. Spiced Pear and Vanilla Jam captures the essence of the season with its delicate balance of juicy pears, warm spices, and the comforting sweetness of vanilla. It’s a jar of holiday cheer that can be enjoyed all year long.

Whether you’re spreading it on warm toast, dolloping it over pancakes, or pairing it with creamy cheeses for a holiday gathering, this jam is versatile, luxurious, and undeniably festive. Better yet, it makes for a thoughtful homemade gift that’s as beautiful as it is delicious. Let’s dive into the recipe and bring a little holiday warmth to your pantry!

Spiced Pear with Vanilla Jam Canning Instructions

A delightful combination of juicy pears, a touch of warm cinnamon, and the smooth sweetness of vanilla. This jam’s rich flavor and velvety texture make it perfect for spreading on toast, pairing with soft cheeses, or using as a filling for pastries. Its festive essence also makes it a thoughtful and elegant homemade gift.

Makes about 3 pints or 6 half-pints

Ingredients

4 cups ripe pears, peeled, cored, and diced
3 cups granulated sugar
1 tablespoon lemon juice
1 cinnamon stick
3 whole cloves
1 fresh vanilla bean or 2 teaspoons vanilla extract

Instructions

In a large stockpot, combine the pears, sugar, cinnamon stick, and cloves. Bring the mixture to a gentle boil, stirring to dissolve the sugar. Simmer, stirring often to avoid scorching, for 20-30 minutes, or until the jam has thickened. It should easily mound on the end of a spoon.
Remove the cinnamon stick and cloves and discard. Stir in the vanilla bean interior, or extract, and remove from heat.
Using a ladle and funnel, pour the hot syrup into sterilized jars, ensuring an even distribution of pears and liquid. Leave a ¼-inch headspace.
Run a bubble remover along the inside edges of the jars to release any trapped air pockets. Add additional jam if necessary to maintain the ¼-inch headspace.
Wipe the rims of the jars with a washcloth dipped in vinegar to remove any residue. Place the lids and rings on each jar and hand tighten.
Place the filled jars into the water bath canner using a jar lifter. Ensure the jars are fully submerged with at least 1 inch of water above the lids. Bring the water to a rolling boil and process both pints and half-pint jars for 15 minutes (adjust for altitude if necessary).
Remove jars from the canner and place them on a towel to cool for 12–24 hours. Avoid tilting or touching the lids during this time. The lids should seal within the first 5-8hours.
Once cooled and sealed, remove the rings and wash sealed jars in warm soapy water. Then dry and label, then store or gift.

Recipe Tip: Wish to turn this into a delicious syrup? Reduce the sugar to 2 cups and add 1 cup of water to create a fragrant syrup perfect for cocktails, drizzling over pancakes, or adding a special touch to desserts.