Ingredients
- 4 1/2 cups pears small dice (buy about 3 1/2 pounds) (see notes)
- 2 Tablespoons fresh lemon juice bottle will work too
- 1 1.75oz box Sure-Jell for Less Sugar and No Sugar Recipes pectin
- 2 cups 1:1 ratio zero calorie sweetener see notes
- 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 box of Sure Jell reduced or no sugar and 1/4 cup sugar substitute. Sprinkle over boiling fruit mixture. Add butter if desired to help reduce foaming.
4. Bring back to a boil and add remaining sugar substitute. Boil for 1 minute then remove from heat.
5. Add vanilla bean seeds. Stir until dispersed.
6. Immediately ladle pear vanilla 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.
1:1 ZERO CALORIE SWEETENER: Make sure the sugars substitute used is a 1 to 1 cup equivilant. I have made this recipe several times using a monk fruit blend sweetener and a Splenda-like maltodextin/sucrolse sweetener. Note that monk fruit sugar will crystalized under extreme tempurature change including refridgeration. When using monk fruit to sweeten this jam I can the jam in 1/2 cup jars and enjoy it in one sitting. If I refridgerate and it crystalizes, I pop the jar into the microwave for 30 seconds to a minute and use it like syrup. The Splenda-like sweetener does not crystalized when refrigerated.
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.