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    You are Here: Masala Herb » Recipes » Jams

    Vanilla Pear Preserves Recipe

    Published: Aug 23, 2017 · Modified: Oct 18, 2023 by Helene Dsouza

    4.6K shares
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    Helene Dsouza
    Homemade pear preserves made from scratch with William Pears. You will fall in love with the vanilla infused aroma of the easy to make pear jam.
    Total Time: 1 hour hour
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    70 servings
    4.6 from 29 votes
    Recipe
    Pear Preserves - Pear Jam with Vanilla

    Sweet pear preserves might turn you obsessed this season.

    This easy-to-prepare homemade pear jam recipe, with vanilla and without pectin, is my favorite winter jam.

    You can make these pear preserves and use it in so many ways.

    Read about its uses and get the detailed step-by-step picture recipe below.

    Recipes from around the world E-Book

    Global Food Recipes

    with Spices and Herbs

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    Jump to:
    • ❔ Why you need to make this amazing Pear Preserves!
    • 🔪 How to make it?
    • 🍐 Ingredients
    • 🧰 Jam making tools
    • 👁️ More Fall/Winter Preserves 🍯
    • 📖 Recipe
    • 💬 Comments

    ❔ Why you need to make this amazing Pear Preserves!

    The time might be right for you to let go after a long day at work.

    You come home, have dinner and then decide you need a treat as a motivation helper.

    You just want to enjoy, be in the now and this can be achieved with a few spoonfuls of jam preserve mixed in some fresh yogurt.

    Easy Pear Preserves

    The traces of vanilla-infused pear jam mixing up into your creamy fresh yogurt will definitely make you forget everything that happened in the last hours.

    The pear preserves is that insanely good!

    The aromatic preserve is a little delicacy which you have earned yourself.

    Either in the way I just overly exaggeratedly described, or you might consider helping your moody self in the morning by spreading some pear jam with vanilla flavor over your slice of bread.

    Pear preserve is a useful way of storing all the fruity goodness past the winter season.

    Easy Pear Preserves

    🔪 How to make it?

    Follow the simple steps to prepare your own homemade pear jam.

    The detailed jam recipe with ingredients and instruction details can be found at the bottom of the post.

    Step 1

    Peel and cut out the core of your pears.

    Cut your pears into chunks and place into a large jam cooking pot.

    Slit open a vanilla bean lengthwise, scratch out the seeds and add the whole bean with scratched out seeds into the pot to the pears.

    Pour in your sugar too and mix all the ingredients well.

    Easy Pear Preserves

    Step 2

    Take the pot with the jam ingredients to the heat and bring to a rolling boil while stirring occasionally.

    Keep on the heat so that the jam can reduce over time and the pears turn translucent and get infused with the vanilla flavors.

    Easy Pear Preserves

    Step 3

    Test if your jam is set, the thermometer setting temperature is 220 Fahrenheit/ 105 Celsius, or test by pouring hot jam on a cold plate to see if it's running.

    When set, pick out the vanilla bean and reduce jam desired consistency with a hand blender.

    Pour hot jam up to the rim into clean sterilized jars.

    Close jam with lids.

    Easy Pear Preserves

    🍐 Ingredients

    My pear jam preserve consists only of three ingredients and is made without pectin.

    It's more natural that way and you can store it for months without issues.

    Pears

    I use firm and juicy William pears (aka Bartlett) for this jam.

    They are perfect for preserves because they are juice and easily fall apart when cooked.

    Yet, feel free to experiment with other pear varieties such as Anjou and French Butter Pears.

    Keep in mind to use a pear variety that gets soft when cooked, try to avoid pear varieties that hold their shape when cooked.

    Vanilla

    For the vanilla, you can try to get the best quality of vanilla beans like those from Madagascar or Reunion Island.

    It's important that you use untreated pesticide-free vanilla beans because you will add the vanilla beans into your food.

    You can also use vanilla paste from the jar if you prefer but don't use vanilla extract, it's just not the same flavor experience when used in this jam recipe.

    Easy Pear Preserves

    Sugar

    For the Sugar use regular all-purpose sugar.

    You can also pep up things and use brown sugar.

    Don't reduce the sugar quantity because the sugar helps in preserving the jam and besides you will only eat a teaspoon of jam at a time with bread or in yogurts.

    Nonetheless, if you prepare a small batch of pear preserves and you intend to eat it soon, you can reduce the sugar in the recipe.

    🧰 Jam making tools

    • Jam pan (copper ones preferably)
    • wooden spoon with a long handle
    • thermometer - to check the setting of the jam
    • sterilized Mason Jars with lids
    • funnel with a large opening
    • labels
    • jar tongs to take out the sterilized jars from the water bath

    👁️ More Fall/Winter Preserves 🍯

    • Apple Jelly
    • Orange Marmalade Recipe
    • Persimmon Jam made from scratch
    • Medlar jam

    Dear Reader, how will you enjoy this pear preserves?

    Easy Pear Preserves
    Recipes from around the world E-Book

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    with Spices and Herbs

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    📖 Recipe

    Pear Preserves - Pear Jam with Vanilla

    Pear Preserves - Pear Jam with Vanilla Recipe

    Homemade pear preserves made from scratch with William Pears. You will fall in love with the vanilla infused aroma of the easy to make pear jam.
    4.56 from 29 votes
    Print Rate
    Course: Breakfast
    Cuisine: French
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 70 servings
    Calories: 48kcal
    Recipe by: Helene Dsouza

    Ingredients

    • 2.2 Pounds Pears peeled and cut into chunks
    • 1.6 Pounds Sugar
    • 1 Vanilla Bean
    US - Metric

    Instructions

    • Peel, quarter and cut the pears into chunks.
    • Place the fruit pieces into a big jam cooking pot and add in the sugar.
    • Slit open a vanilla bean and scratch out with a butter knife or small spoon the vanilla bean paste.
    • Add the paste and the whole vanilla bean to the pot with the other ingredients and mix it all well.
    • Keep the pot with the fruits on the stove, cook on slow heat for about 45 mins, while stirring frequently, until you can see a rolling boil.
    • Keep cooking pear preserves until it has visibly reduced and appears translucent.
    • Test if the jam is set with a candy thermometer. The setting temperature is 210° Fahrenheit or 105° Celsius. Or drop some of the preserve on a cold plate or spoon and if it's not running it is set. If it runs, keep the jam for some more time to cook on low heat and repeat the test until you have the correct consistency.
    • Take out the vanilla bean and discard.
    • Reduce jam to a smoother consistency with a hand blender. I like to keep a few fruit pieces to give the jam some character.
    • Pour hot jam into clean sterilized jars and fill up to the rim.
    • Drop some vodka or rum into the lid to kill further bacteria. (optional)
    • Close the jar with the lid and turn upside down to create a vacuum.
    • Allow the jam to cool down, label and store in a cool and dry place.

    Notes

    1. You can use other pear varieties too. for example Royal Riviera Pear variety.
    2. 1 serving = 1 Teaspoon. 70 servings comes to about 3 Jars.

    Nutrition

    Nutrition Facts
    Pear Preserves - Pear Jam with Vanilla Recipe
    Amount Per Serving
    Calories 48
    % Daily Value*
    Potassium 16mg0%
    Carbohydrates 12g4%
    Sugar 11g12%
    Vitamin A 5IU0%
    Vitamin C 0.6mg1%
    Calcium 1mg0%
    * Percent Daily Values are based on a 2000 calorie diet.

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    4.6K shares
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    I am Helene, and I created Masala Herb in 2011. Here you will learn to cook with spices and herbs. I share from scratch, international food recipes and my mission is to teach you to cook flavorful food at home. Read More…

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    1. Tracy says

      September 07, 2022 at 6:34 am

      This jam sounds delicious and looks amazing, thank you for sharing your recipe! For greater longevity, can I process the jars in a traditional hot water bath?

      Reply
      • Helene Dsouza says

        September 07, 2022 at 2:09 pm

        Hi Tracy, yes you can process them in a traditional hot water bath to add another layer of food safety and longevity.

        Reply
    2. Lou says

      September 25, 2021 at 7:34 pm

      1 star
      I made this & whilst the consistency was perfect it just tasted of sugar! I had to add loads of cooking apples & lemon juice for it to be edible.

      Reply
      • Helene Dsouza says

        September 26, 2021 at 1:35 pm

        I'm sorry that yours didn't turn out properly, sounds like you used bad pears. Using quality flavorful pears is a requirement to have a nice fruity preserve. Fruits are after all the main ingredient in a jam. You didn't mention the vanilla, so it sounds like you made up your own recipe to a certain degree. The sugar helps in preserving the jam and is the required right amount in this recipe, if used the right way as per the recipe, your preserve won't taste just sugar.

        Reply
    3. Sandra Gaither says

      September 18, 2021 at 4:39 pm

      Sounds wonderful but how to convert recipe to use cups rather than pounds? Have pears to work with!!!

      Reply
      • Helene Dsouza says

        September 19, 2021 at 4:44 pm

        Sorry Sandra, but for jams, jellies, chutneys, and marmalades I have a weigh-only policy. It's important to be exact when working with the fruit and sugar ratio when prepping preserves. Please weigh your ingredients for preserves, cups are not exact.

        Reply
    4. gayle says

      September 04, 2020 at 8:12 pm

      5 stars
      I made this recipe and it turned out beautifully. I love brandy with pears so I added an eighth of a cup of brandy and the preserves had a lovely rich depth of flavor.

      Reply
      • Helene Dsouza says

        September 05, 2020 at 8:44 pm

        Hi Gayle, that's a brilliant idea! I would most definitely make my next batch with brandy too 😀

        Reply
    5. Cynthia Rutherford says

      August 31, 2020 at 7:14 pm

      So looking forward to making this. Just wondering how many pints it makes so I can pre sterilize the right number of jars. Thanks!

      Reply
      • Helene Dsouza says

        September 02, 2020 at 12:36 am

        Hi Cynthia, please keep about 2-3 jars ready to use with this recipe.

        Reply
        • Carey says

          September 06, 2022 at 2:30 am

          But what size canning jars? Half pint 8 oz? Pint 16oz?

          Reply
          • Helene Dsouza says

            September 06, 2022 at 2:51 pm

            Hi Carey, you will need about 4 half pint jars.

            Reply
    6. Helene Dsouza says

      August 10, 2020 at 11:41 am

      Hi Judy, you can use vanilla paste too instead of vanilla beans.

      Reply
    7. Joy says

      May 29, 2020 at 8:15 pm

      I can’t wait to try this! I am new to canning and making jams. Could I cut this recipe in 1/2 or even 1/4 to try?

      Reply
      • Helene Dsouza says

        May 30, 2020 at 8:56 pm

        Hi Joy, yes you can prepare a smaller batch. Just cut the quantities in half or quarter. The ratio will be the same.

        Reply
    8. Heather says

      September 24, 2018 at 1:54 am

      5 stars
      Don’t know what I did wrong. I followed the instr. and my jam is the consistency of hard silicone. I can barely pull the knife out of jar!

      Reply
      • Helene Dsouza says

        September 24, 2018 at 11:40 am

        Hi Heather, I think you overcooked the Jam. Don't worry, we have all been there. Did you try the setting test with a cold plate or cold spoon? A thermometer can be useful as well to reach the perfect setting temperature.

        QUICK FIX for hard overcooked jam: Take your jam back to the pot add a small quantity of boiling water to it., mix and watch your jam getting soft again. Heat it up to get rid of germs. Take it back the clean sterilized jars as described in the recipe. Try to use your jam within a few months and keep it stored in the fridge because we have added water to it afterward.

        When the jam is still hot, it appears super thin, but once it cools you can see that it's actually ready and set. That's when the cold plate test is required because you drop hot jam on the ice cold plate and that reduces the temperature of the jam instantly.

        I hope your pear jam tastes great at least 🙂

        Reply
    9. Sarah says

      September 19, 2018 at 5:41 pm

      4 stars
      Taking ages to reach 105 c using an open jam pan, Wondering if I should mash it and then continue to bring it up to temp?
      Smells good!

      Reply
      • Helene Dsouza says

        September 19, 2018 at 8:03 pm

        Yeah, you can mash it too and then continue to bring it up to the temp. Did you use a copper open jam pan (because copper can cook the jam more evenly, hence the temperature increases more easily too)? My mum has a copper pan, I use stainless steel and at times I just tend to increase the heat a bit to speed up the process. As long as you can see the jam cooking slowly and not bubbling like crazy after the first rolling boil, you are good. Even if it takes it's time it's ok you know. My mum has a wood oven and sometimes the wood pieces aren't the best and the cooking time is prolonged to two hours. The result is the same anyhow. 🙂 Enjoy your pear jam!

        Reply
    10. Mary Bostow says

      December 12, 2017 at 4:02 am

      I learned something from your article that I've never thought about before. . I am a big apple person and bake with them quite often. I didn't realize that just like apples, pears have varieties that are best suited for baking. Makes perfect sense though. I loved your idea of putting the pear preserves in yogurt, that sounds absolutely delicious !

      Reply
    11. Julie says

      December 11, 2017 at 9:35 pm

      This looks so good! I love pears but never use them enough during the short fall pear season. What a good way to help the flavor last all winter long.

      Reply
    12. Anne Murphy says

      December 11, 2017 at 8:39 am

      The vanilla sounds so good!

      Reply
    13. Karyl | Karyl's Kulinary Krusade says

      December 11, 2017 at 3:52 am

      This looks delicious! And much better than any store-bought version. My mom would love this recipe

      Reply
    14. Jessica Pinney says

      December 11, 2017 at 3:22 am

      5 stars
      I was just thinking the other day of making some pear butter or preserves, now that I've stumbled upon your recipe, I must!

      Reply
    15. Abby @ WinsteadWandering says

      December 10, 2017 at 5:51 am

      I love the idea of adding vanilla to pear preserves! Also, at first glance I thought the title of this recipe said "Pearl Jam," and I was wondering what a band had to do with a recipe. 🙂

      Reply
    16. Emily Leary says

      December 08, 2017 at 9:36 pm

      5 stars
      I haven't made jam in so long and I'm desperate to try this, hopefully with some free time coming up in December!

      Reply
    17. Tina says

      December 08, 2017 at 8:54 pm

      5 stars
      This is perfect, I have a pear tree and regularly have too many pears, if that's even possible. Saving for next Summer!

      Reply
    18. Christine says

      December 08, 2017 at 9:03 am

      This sounds amazing! Absolutely love pears around this time of year. Definitely will need to try this recipe!

      Reply
    19. Sharon Rigsby says

      December 08, 2017 at 5:55 am

      These pear preserves look delicious! We have a pear tree and I never know what to do with all of the excess fruit and for some reason, I have never thought of making jam! What a great idea! I've printed out your recipe and will try it next spring when I have loads of pears!

      Reply
    20. Sarah says

      December 07, 2017 at 3:40 am

      I've never made jam before! It doesn't look super hard though, and I LOOOOVE pears!

      Reply
    21. Ben Myhre says

      December 06, 2017 at 7:58 pm

      I love preserves. I make my own bread and having a simple piece of toast with pb and this kind of fruit sweetness is so so wonderful. Thanks for sharing.

      Reply
    22. Dominique | Perchance to Cook says

      December 06, 2017 at 2:27 am

      I LOVE this recipe. I'm so excited pears are in season because I need to make this and eat this ASAP 🙂

      Reply
    23. kathryn clayton says

      November 24, 2017 at 2:38 pm

      5 stars
      This sounds a fab preserve to make for gifting, simple, but totally yummy. Loving the pear and vanilla combination.

      Reply
    24. Jane says

      November 24, 2017 at 1:34 pm

      5 stars
      OMG Helene that sounds DIVINE!!! I'm pinning this and will keep my fingers tightly crossed that by having taken that much action, a jar of it will magically appear in my fridge 😀
      Jane x

      Reply
    25. Regina says

      November 23, 2017 at 11:52 pm

      5 stars
      My mom is a master of homemade jams and preserves but I never really make them. So whenever I see someone else's homemade fruit preserves my cravings (and longings for home) go through the roof!

      Reply
    26. Joyce says

      November 23, 2017 at 11:50 pm

      5 stars
      Lately, I have been visiting a lot of different homestyle breakfast joints that have amazing homemade jams. I have been meaning to try to buy some but now that I found this recipe, I think I'm going to make it instead! 🙂 I love how its not the traditional berries jam too! Thank you for this! 🙂

      Reply
    27. Marie says

      November 23, 2017 at 11:45 pm

      5 stars
      Pear and vanilla is such a fantastic combination! Love that it only has three ingredients too. A must try!

      Reply
    28. Jannah says

      November 20, 2017 at 12:45 am

      4 stars
      I love the idea of pear and vanilla but vanilla bean is hard for me to find. Can I substitute vanilla extract?

      Reply
      • Helene Dsouza says

        November 22, 2017 at 12:53 pm

        Yes you can substitute with a few drops of vanilla extract. 🙂

        Reply
    29. Paige says

      November 12, 2017 at 2:07 am

      Do you need to cool the jam/preserves before you put them in the jars and put the jar upside down?

      Reply
      • Helene Dsouza says

        November 19, 2017 at 4:10 pm

        Hi Paige,
        No you don't need to let the jam cool. Just pour the hot jam into the jars and seal well as explained in the recipe instructions.

        Reply
    30. Aparna Balasubramanian says

      October 13, 2017 at 7:23 pm

      5 stars
      I miss a lot of the fruit I used to get in Goa, but I do get a good variety of pears. I also love making my own jam, so I must try this next.

      Reply
    31. Angie@Angie's Recipes says

      November 23, 2016 at 11:46 pm

      This looks awesome and I love that you made this without using any pectin.

      Reply
    32. Hema says

      November 23, 2016 at 10:21 am

      The fruit preserve looks awesome, I have made something similar with apples, would love to try this soon..

      Reply
    33. mjskitchen says

      November 23, 2016 at 8:45 am

      You sure make a beautiful jar of jam Helene! Love the addition of the vanilla bean in the pear jam! Need to find some local pears. I'd love to taste this. Thanks and welcome back!

      Reply
    34. Sara | Belly Rumbles says

      November 23, 2016 at 4:50 am

      Three ingredients and no pectin, I will be trying this recipe for sure. I do love no fuss and easy. Love how the vanilla bean adds that depth of colour, it would add a nice depth of flavour too.

      Reply
    35. Luci {Luci's Morsels} says

      November 23, 2016 at 4:29 am

      5 stars
      Every summer my mom and I get together and make a huge batch of preserves. I can't wait to share this recipe with her and possibly arrange a fall fruit preserve-making session!

      Luci’s Morsels | fashion. food. frivolity.

      Reply
    36. Lisa | Garlic & Zest says

      November 23, 2016 at 4:27 am

      This is absolutely gorgeous and I love the combination of pear and vanilla - Wowza!

      Reply
    37. Platter Talk says

      November 23, 2016 at 4:03 am

      5 stars
      I'd have to call your preserves both elegant and gourmet! Sounds and looks delicious.

      Reply
    38. Laura | Wandercooks says

      November 23, 2016 at 3:47 am

      5 stars
      Oh my gosh I love this! I first discovered pear preserves in Germany when we were staying with a host family. They had a few varieties, one with added ginger which I've been craving ever since! I can't wait to try this, then experiment with ginger too. Thanks so much for sharing!

      Reply

    Hi there! I'm Helene and here you will learn how to cook with spices and herbs. Discover global food and learn to season your food like a pro. Read more about my work and mission.

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