Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
spiced pear preserves - featured image

Spiced Pear Preserves with Vanilla Bean

  • Author: Eden
  • Total Time: 45 minutes
  • Yield: 3-4 half-pint jars 1x

Description

A small-batch, foolproof recipe for thick, glossy spiced pear preserves infused with real vanilla bean. This easy canning method yields about 3-4 half-pint jars of luxurious, autumn-flavored jam perfect for gifting or toast.

Ingredients

Scale
  • 3–4 pounds Bosc pears, cored and chopped into 1-inch chunks
  • 1 ½ cups granulated sugar
  • 3 tablespoons fresh lemon juice
  • ½ cup water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 whole vanilla bean, split and seeds scraped
  • Pinch of salt
  • Optional: ¼ cup chopped toasted walnuts or pecans
  • Optional: 1 tablespoon Calvados or apple brandy

Instructions

  1. Wash pears thoroughly. Core and chop into 1-inch chunks, leaving skins on for color and pectin.
  2. Split the vanilla bean lengthwise and scrape out the seeds. Reserve both seeds and the pod.
  3. In a large heavy-bottomed pot, combine pears, sugar, lemon juice, water, cinnamon, ginger, allspice, salt, and vanilla seeds. Stir to combine.
  4. Place pot over medium-high heat and bring to a boil, stirring frequently to dissolve sugar.
  5. Reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally, until pears are very soft. Add the vanilla pod during this stage.
  6. Remove pot from heat. Use an immersion blender to blend about half the mixture for a chunky texture, or blend all for a smoother consistency. Be careful with hot liquid in a standard blender.
  7. Return mixture to pot and bring to a rolling boil. Boil hard for 1-2 minutes.
  8. Perform the freezer plate test: drop a teaspoon of jam onto a cold plate. If it wrinkles when pushed, it is set. If not, boil for another minute and test again.
  9. While jam finishes, sterilize half-pint canning jars in hot water.
  10. Remove the vanilla pod from the jam. Ladle hot jam into hot jars, leaving ¼ inch of headspace.
  11. Wipe jar rims with a clean, damp cloth. Place lids on and screw rings until fingertip tight.
  12. Place jars in a water bath canner, ensuring they are covered by 1-2 inches of water.
  13. Bring water to a boil and process jars for 10 minutes (add 1 minute for every 1,000 feet above sea level).
  14. Turn off heat and let jars sit in water for 5 minutes before removing to prevent cracking.
  15. Place jars on a towel-lined counter and do not touch for 12-24 hours. Check seals by ensuring lids do not flex.
  16. Store unopened jars in a cool, dark place for up to 1 year. Refrigerate after opening and use within 3 months.

Notes

Bosc pears are preferred for their firm texture and spicy flavor, but Bartlett pears can be used (they will break down faster). Fresh lemon juice is non-negotiable for proper acidity and safe canning. Save the used vanilla pod by drying it and placing it in sugar to make vanilla sugar. If you live above 1,000 feet, increase processing time by 1 minute per 1,000 feet.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Preserves
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 25
  • Sugar: 5
  • Carbohydrates: 6
  • Fiber: 0.5

Keywords: spiced pear preserves, vanilla bean jam, small batch canning, autumn recipes, pear jam, homemade preserves, gluten-free, vegan

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://dinnercraft.online/spiced-pear-preserves-easy-small-batch-canning/