Ingredients
- 4 cups pears small dice (buy about 3 pounds) (see notes)
- 2 Tablespoons fresh lemon juice bottle will work too
- 1.75 ounces or 1 box dry pectin, I used 1.75 ounces Ball RealFruit Classic Pectin
- 5 cups sugar
- 1/2 teaspoon butter optional to help reduce foaming
- 2 vanilla bean pods cut in half then scraped to remove vanilla bean seeds
Method
- 1. Prep canner by filling it half full with water and heat until boiling then reduce heat to a simmer. Sanitize jars, rings with hot soapy water then rinse clean. Let lids soak in hot water until ready to use.
2. In a medium sauce pan, add diced pears and lemon juice. Bring fruit to a boil.
3. In a small bowl mix the pectin and 1/4 cup sugar. Sprinkle over boiling fruit mixture. Add butter if desired to help reduce foaming.
4. Bring back to a boil and add remaining sugar. Boil for 1 minute then remove from heat.
5. Add vanilla bean seeds. Stir until dispersed.
6. Immediately ladle pear jam mixture into prepared jars. Leave 1/2 inch space at the top. Wipe jar rims with a wet rag or paper towel to insure a good seal. Cover with lid and ring. Screw the ring tightly.
7. Process via water bath using an elevated rack in the bottom of the canner. Bring water to a soft boil. Process jam jars for 10 minutes. Remove jars and place on towel to cool completely. After the jars are cooled check to insure a good seal my pressing the top middle of the jar lid with your finger. See notes.
Notes
PEARS: If using a pear variety with thin skin such as Bartlett there is no need to skin the pears. If using another variety with thick skin it is recommended to remove the skin to create a smoother texture.
VANILLA: If whole vanilla bean pods are not an option for you, you can omit or sustitute 2 tablespoons vanilla extract or vanilla bean paste.
CHECK FOR SEAL: If it makes a pop or click sound it has not sealed. If it is firm and does not spring back the lid has successfully sealed. If jar did not seal refrigerate and use within a few weeks. If sealed they are now shelf stable and if stored properly will keep at room temperatures for 1+ years. After opening, keep refrigerated and use within 3-4 weeks.