Photo: Lee Harrelson; Styling: Jan Gautro
44 servings (serving size: 2 tablespoons)

Enjoy the taste of ripe, in-season pears all year long with this simple jam. Spread on toast or English muffins, or try on gingerbread, bran muffins, and hot cross buns. The jam also makes a tasty glaze for pork tenderloin.

How to Make It

Step 1

Place pear in a food processor; pulse until finely chopped. Place pear, rind, juice, and vanilla bean in a large saucepan. Stir in pectin. Place pan over high heat; bring to a boil. Stir in sugar; cook 5 minutes or until sugar dissolves. Bring to a boil; cook for 1 minute, stirring constantly.

Step 2

Remove from heat. Skim foam from surface; discard. Remove vanilla bean. Scrape seeds into pear mixture; discard bean. Stir 5 minutes to ensure fruit is suspended in jam. Cover and chill overnight.

Step 3

Note: Refrigerate Pear-Vanilla Freezer Jam in airtight containers up to three weeks, or freeze up to six months.

You May Like

Ratings & Reviews

forsyths's Review

August 20, 2012
Fabulous flavor. Use pear peelings to make juice for the most wonderful Pear Jelly. Lemon zest, fresh lemon juice and 2 vanilla beans per recipe transformed these ingredients into my all-time favorite jelly/jam ever.

bob1111's Review

December 10, 2011
This is the best jam I've ever made. Most jams are not quite as good as the original fruit but I actually thought this jam was better than the pears. I didn't have lemons so I used lime juice and skipped the zest. My friend used lemons. We compared and actually decided the lime is better. The jam has an even brighter and fresher flavor.

NutsinNormal's Review

October 11, 2009
I've never been much of a jelly maker, but this stuff is fool-proof. The flavor is bright and delicious, and the texture is perfect. Wonderful to give to friends, if you can bear to part with it!

EB8LAA's Review

August 24, 2009
Made this last year with pears from my dad's farm. Gave them away as Christmas gifts for co-workers. I now have 3 co-workers bringing boxes of pears in so I will make them more. I think it was a hit