• Vanilla-Laced Pear Jam

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  • About 3 1⁄2 pounds fully ripe pears
    1⁄4 cup bottled lemon juice
    2 teaspoons clear vanilla extract (see note)
    2 cinnamon sticks
    3 cups sugar, divided
    1 (1.75-ounce) box Sure-Jell Premium Fruit Pectin for less- or no-sugar-needed recipes
    Peel and core the pears. Finely chop fruit. Measure exactly 7 cups prepared fruit into a 6- to 8-quart pot. Stir in the lemon juice, vanilla and cinnamon sticks.
    Mix 1/4 cup of the sugar and the pectin in a small bowl. Add to fruit in pot, mixing well. Over high heat, bring mixture to a full, rolling boil (that cannot be stirred down), stirring constantly. Stir in remaining sugar. Return to a full, rolling boil and boil exactly 1 minute, stirring constantly. Remove pot from heat. Skim off any foam with a metal spoon.
    Ladle jam immediately into hot jars, leaving 1/8 inch head space. Process in a boiling-water canner for 10 minutes, adjusting time for altitude. Jam will set slowly and may take up to 1 week to set completely.
    Makes about 7 half-pints.
    NOTE: Clear vanilla extract makes a clear, jewel-like jam. Regular vanilla extract may be substituted but will affect jam's color slightly.
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