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Vanilla Pear Jam

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This jam is from one of the books in my bibliography. I photocopy these things and then never remember what book they are from. So I'd give credit if I could. But I changed it anyway.

5 pounds pears
2 tablespoons lemon juice
2 quarts unsweetened apple juice
1 vanilla bean, split lengthwise

Wash pears well, cut them in half and remove core, seeds and bottom flower with a tomato corer. Chop halves into 4 or more pieces depending on how big the pears are.

Toss the pears in a bowl with the lemon juice and set aside.

Boil the apple juice in a large pot with the vanilla bean until the juice is reduced by half. This takes at least 15 to 30 minutes.

Note to self: time this next time.

Remove the vanilla bean, add the pears and bring to a boil. Cook over medium heat for about 35 minutes.

See instructions for preparing and filling jars.

After filling jars, use a butter knife or spatula to remove all the air bubbles.

Put the jars in a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.

Makes about 6 half-pint jars.

 

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