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 this pear preserves and use it in so many ways.
Read about it’s uses and get the detailed step by step picture recipe below.
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.
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.
How to make Pear Preserves?
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.
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 overtime and the pears turn translucent and get infused with the vanilla flavors.
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 to a smooth consistency with a hand blender.
Pour hot jam up to the rim into clean sterilized jars.
Pour vodka or rum into lids to kill further germs and close jam with lids.
Turn upside down to create vacuum and leave to cool down before labeling and storing in a clean and dry place.
Pear Preserve 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.
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
- Cranberry Jam by willcookforsmiles.com
Dear Reader, how will you enjoy this pear preserves?
Pear Preserves – Pear Jam with Vanilla Recipe
Ingredients
- 2.2 Pounds Pears peeled and cut into chunks
- 1.6 Pounds Sugar
- 1 Vanilla Bean
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.
- 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
- You can use other pear varieties too. for example Royal Riviera Pear variety.
- 1 serving = 1 Teaspoon. 70 servings comes to about 3 Jars.
Nutrition
Heather says
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!
Helene Dsouza says
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 kill 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 🙂
Sarah says
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!
Helene Dsouza says
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!
Mary Bostow says
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 !
Julie says
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.
Anne Murphy says
The vanilla sounds so good!
Karyl | Karyl's Kulinary Krusade says
This looks delicious! And much better than any store-bought version. My mom would love this recipe
Jessica Pinney says
I was just thinking the other day of making some pear butter or preserves, now that I’ve stumbled upon your recipe, I must!
Abby @ WinsteadWandering says
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. 🙂
Emily Leary says
I haven’t made jam in so long and I’m desperate to try this, hopefully with some free time coming up in December!
Tina says
This is perfect, I have a pear tree and regularly have too many pears, if that’s even possible. Saving for next Summer!
Christine says
This sounds amazing! Absolutely love pears around this time of year. Definitely will need to try this recipe!
Sharon Rigsby says
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!
Sarah says
I’ve never made jam before! It doesn’t look super hard though, and I LOOOOVE pears!
Ben Myhre says
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.
Dominique | Perchance to Cook says
I LOVE this recipe. I’m so excited pears are in season because I need to make this and eat this ASAP 🙂
kathryn clayton says
This sounds a fab preserve to make for gifting, simple, but totally yummy. Loving the pear and vanilla combination.
Jane says
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
Regina says
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!
Joyce says
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! 🙂
Marie says
Pear and vanilla is such a fantastic combination! Love that it only has three ingredients too. A must try!
Jannah says
I love the idea of pear and vanilla but vanilla bean is hard for me to find. Can I substitute vanilla extract?
Helene Dsouza says
Yes you can substitute with a few drops of vanilla extract. 🙂
Paige says
Do you need to cool the jam/preserves before you put them in the jars and put the jar upside down?
Helene Dsouza says
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.
Simi says
I always make jams without pectin. Now I’ve got some pectin to make jams as I wanted to give a try to test whether the store bought will be obtained exactly. Rum/vodka on lid is a very good tip and haven’t heard about it . Thanks for sharing it.
Aparna Balasubramanian says
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.
Angie@Angie's Recipes says
This looks awesome and I love that you made this without using any pectin.
Hema says
The fruit preserve looks awesome, I have made something similar with apples, would love to try this soon..
mjskitchen says
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!
Sara | Belly Rumbles says
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.
Luci {Luci's Morsels} says
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.
Lisa | Garlic & Zest says
This is absolutely gorgeous and I love the combination of pear and vanilla – Wowza!
Platter Talk says
I’d have to call your preserves both elegant and gourmet! Sounds and looks delicious.
Laura | Wandercooks says
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!