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Spiced Vanilla Pear Jam

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Pear jam is another favorite in my family, partially because I grew up with a pear tree in my backyard. Though there are many ways to flavor pear jam, a simple touch of vanilla tickles my fancy. An alternative to vanilla is almond extract, or simply add ½ teaspoon of nutmeg to the recipe."

List of Ingredients

â—¦ 4 pounds pears (16 pears), peeled, cored, and coarsely chopped (6 cups)
â—¦ 5 cups sugar
â—¦ ½ teaspoon ground allspice
â—¦ ¼ cup bottled lemon juice
â—¦ 1 tablespoon vanilla extract


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a large stockpot, combine the pears, sugar, and allspice. Bring to a boil over medium heat, stirring frequently to dissolve the sugar. Once at a boil, add the lemon juice and vanilla and mix well. Reduce the heat to low and simmer for 40 minutes, stirring frequently to avoid scorching. Remove from heat.

Place the hot jars on a cutting board. Using a funnel, ladle the hot jam into the jars, leaving a ¼-inch headspace. Remove any air bubbles and add additional jam if necessary to maintain the ¼-inch headspace.

Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process half-pints for 5 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 6 half-pints