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Canning 101 – Pear Vanilla Jam Recipe

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  • Author: Mavis Butterfield



8 cups chopped pears {I used Bartlett}
2 vanilla beans, split and seeded
4 cups sugar
1 packet liquid pectin {I used Certo}


  1. Bring a boiling-water canner, 3/4 full with water, to simmer.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water.
  3. Pour boiling water over flat lids in saucepan off the heat.
  4. Let stand in hot water until ready to use.
  5. Drain well before filling.
  6. Chop enough pears to measure 8 cups.
  7. Place the pears, vanilla bean seeds, pods, and sugar in a 6 -8 quart pot, and cook over medium heat until the pears are soft.
  8. Mash half of the pears with a potato masher.
  9. Remove the vanilla pods, and bring to a boil.
  10. Add liquid pectin, stir and bring to a rolling boil for 5 minutes. Stirring constantly.
  11. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
  12. Wipe jar rims and threads.
  13. Cover with two-piece lids and screw bands on.
  14. Place jars on elevated rack in canner.
  15. Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
  16. Cover; bring water to gentle boil. Process 10 min.
  17. Remove jars and place upright on towel to cool completely.
  18. After jars cool, check seals by pressing middles of lids with finger.
  19. If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.