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Vanilla Spice Pear Preserves: 40 Years of Delicious Memories

Vanilla Spice Pear Preserves (Homemade Fall Jam)

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Create a delightful homemade jam with pears, infused with warm vanilla and spice. This recipe is perfect for preserving the flavors of fall and sharing a taste of cherished memories.

Ingredients

Scale
  • 4 pounds ripe pears (like Bartlett or Bosc), peeled, cored, and chopped
  • 3 cups granulated sugar
  • 1/4 cup lemon juice
  • 1 vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves

Instructions

  1. Combine chopped pears, sugar, lemon juice, vanilla bean seeds (or extract), cinnamon, nutmeg, and cloves in a large, heavy-bottomed pot.
  2. Let the mixture sit for about 15-20 minutes to allow the pears to release some of their juices.
  3. Stir the mixture well and place over medium-high heat.
  4. Bring the mixture to a rolling boil, stirring frequently.
  5. Reduce the heat to medium-low and simmer, stirring often, until the jam thickens. This can take anywhere from 45 minutes to 1.5 hours. You can test for set by placing a small spoonful on a chilled plate; if it gels, it’s ready.
  6. While the jam is simmering, prepare your canning jars and lids according to the manufacturer’s instructions.
  7. Once the jam has reached the desired consistency, carefully ladle it into the prepared jars, leaving about 1/4 inch of headspace.
  8. Wipe the rims of the jars clean, place the lids on, and screw on the bands until fingertip tight.
  9. Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
  10. Remove jars from the water bath and let them cool completely on a wire rack. Check for seals after 12-24 hours.

Notes

  • Using ripe but firm pears will yield the best texture for your jam.
  • Adjust the spices to your preference. You can add a touch of cardamom or ginger for extra warmth.
  • Ensure your canning equipment is clean and sterilized to prevent spoilage.

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