This is insanely good jam. Actually…Erik and I have come to the conclusion that this is the best jam we’ve ever tasted. How could it not be? Look at those specks of vanilla just chillin’ right there in the jar. With pears. Say what??
Adapted from Food In Jars recipe (thanks Marisa!!), so you can go there to get the instructions on how to make the most divine jam on the planet. I changed it a little, since I didn’t have liquid pectin – so I left it out (you could add a few tablespoons of lemon juice). You could probably use about 6 tablespoons of Ball Classic pectin too (according to Ball’s pear jam recipe).
And I actually peeled my pears, since I had a bunch of different ones, and some didn’t have thin skin, so I got carried away and peeled them all (but next time I might just leave them and see what happens). I also didn’t mash up the pears too much, I liked the idea of a chunky jam.
Take the recipe as is, or modify it to your needs…anyway to make it, it’ll be fantastic!
We’re actually thinking about being selfish and keeping the jars for ourselves.
It’s THAT good.
4 Responses to “Pear Vanilla Jam”
This jam looks so good. To be honest, I’ve never tried pear jam. This needs to change.
DO IT!!
ZOE!!! I am going to try this jam…but where on earth do you find liquid pectin??? And you peeled your pears but on the recipe it said not to. So why did you do a crazy thing like that and add so much more work to it? Love your site. I have made your cupcakes (pumpkin/pomegranate) again for Thanksgiving. So delicious.
Ha!! I just realized I didn’t follow this recipe exactly!! After reading the instructions I ended up modifying it – then when I posted it, I totally forgot that I did! DOH! So…I’ll change the recipe on the post. I didn’t use liquid pectin, or pectin at all for that matter! (I didn’t have any, and couldn’t be bothered doing the liquid to powdered conversion, so I left it out – you could add a couple tablespoons of lemon juice if you want). The consistency turned out quite nice for me, but if you want a real jammy texture, you could use the liquid pectin.
You could also try about 6 TBSP Ball Classic Pectin for the recipe instead and see what happens. I peeled the pears because some of them didn’t have super soft skin (I used a menage of pears I had in the house) and got carried away with peeling all of them. Next time I’ll try it without. I left my pears fairly chunky too…you could use a hand blended to make it a smoother consistency, but I like the rustic nature of the texture I made.
I think I’ll modify my notes in the post…so I don’t confuse anyone! This is the problem with making things one day, editing the pics the next, and then actually putting the post together a week later. My mind in getting old.
Thanks for the catch!