The best part of summer is the bounty of delicious, sweet and juicy fruits! I love the berries, grapes, pears, watermelon and peaches during this time of year. The price of fruit is pretty inexpensive when they’re in season, for example, I bought 6 pounds of Bartlett pears for $4.99. I was able to make over 60 oz of jam with that and will be able to savor the flavors of summer later this year. Not to mention, jars of jam make great gifts! Pear and vanilla go so well together creating a jam that is fragrant and sweet. The little specks of vanilla is gorgeously dispersed throughout the jam which packs a lot of flavor.
This pear and vanilla bean jam is great on toast, mixed into Greek yogurt and even warmed up and drizzled over vanilla ice cream. I’ve also have enjoyed it straight out of the jar with a spoon. It’s pretty darn good!
The thought of making jam may sound daunting, but it’s not. You just need a few things: fresh ripe fruit, sugar, pectin and canning jars. If the jam will be consumed within 3 weeks you don’t need to can it. Just place in the fridge and enjoy! Canning the final product will allow you to enjoy the jam up to a year later. I used the Ball® FreshTECH Automatic Jam & Jelly Maker to make this jam. It’s so easy to use and it takes the the guess work out of jam making. It stirs the ingredients, cooks it and even tells you when to add the sugar.
Pear Vanilla Jam
Yields: 60 oz
Ingredients:
8 cups diced ripe Bartlett pears (about 8 large pears)
2 vanilla beans, split and scraped
3 ¾ cups sugar
6 Tbs pectin
1 tsp of butter
Directions:
Ball® FreshTECH Automatic Jam & Jelly Maker directions:
- In a large bowl, crush the diced pears with a potato masher.
- Sprinkle the pectin evenly in the jam maker fitted with the stirrer.
- Add pears, vanilla bean pod and beans, and butter. Start the jam maker. The jam maker will automatically default to 21 minutes. After 4 minutes the jam maker will alert you to add the sugar. Gradually add the sugar and place glass lid on the jam maker.
- In the meantime, heat jars and lids in a large pot over low heat (fill the pot with enough water to cover the jars by 1 to 2 inches so that you can use this same pot to process the jars after filling). Remove the jars and ladle hot jam into warm jars, leaving ¼ inch head space, wipe the rim, place lids on the jar and twist the band onto the jars until finger tip tight. Turn up the heat on the pot to high. Place the jars in the water and bring to a boil. Boil for 10 minutes at a gentle steady boil with the lid on. Then turn off heat and leave jars in pot for 5 minutes. Remove jars and let them cool on the counter. Check the seal in 12 to 24 hours. The jars are sealed if the lids do not flex up or down. If the jars are not sealed, refrigerate immediately or try to reseal the jar.
- If you plan on enjoying the jam immediately, ladle the jam into warm jars and let cool to room temperature. Place lids and bands on the jars and refrigerate. Can be enjoyed up to 3 weeks.
Stove top directions:
- In a large bowl, crush the diced pears with a potato masher.
- Combine pears and pectin and add vanilla bean pod and beans and butter. In a heavy bottom pot, add the pear mixture and bring it to a rolling boil over high heat. Add sugar and boil for another minute, stir constantly. Remove from heat and fill jars according to directions above.
Enjoy!
*tips: Use ripe pears, the fruit should not be hard or crunchy. You do not have to peel the pears.
Disclaimer: I was sent a complimentary Ball® FreshTECH Automatic Jam & Jelly Maker. No compensation was received for this post or review. Affiliated links are included in the post. The opinions are my own.
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Making jam with a baby on your hip, huh? 🙂 That jam maker is so cool! Now that would totally get me jamming more often. This is a great fall treat.
Love,love,love this jam maker! Really got me spoiled.
And this recipe is to die for. Going to look for more fun recipes.
@The Duo Dishes – Chrystal: I know right, the baby is definitely keeping us busy!!
@Mary Hampton: YAY!!!!!! 🙂 I know the jam maker is amazing!