Recipes

Pear & vanilla jam

December 16, 2016
pear vanilla jam

I continue with my pears series and a pear vanilla jam recipe for this episode #4. I have been eating almost exclusively raspberry jam for years. However since I have been doing a lot more home baking this past year to avoid stocking more jars, I got to rediscover different fruit and pretty much always mixed with vanilla (the fig one is here).

I used a vanilla bean from Niue, an island from the South Pacific which belongs to New Zealand. I know it is not so local here in France but I had brought back a big batch with me from Australia. I love its strong smell and yet delicate flavour in the jam. As for the pears, I have used a mix of the ‘comice’ and ‘conference’ varieties.

It is perfect for the weekend brunch or as part of a food gift basket for Christmas. So go and get more pears and treat yourself or your family and friends!

Pear & vanilla jam

For 4 to 6 medium jars
Prep time: 20 min / Resting time: 1 night / Cooking time: 50 min
Keep for 6 to 8 months in the pantry

Ingredients

1kg of organic pears, peeled
500g of sugar
1 organic vanilla bean

 

Method

Peel the pears and cut them into pieces. Place them in a large bowl and pour the sugar over. Add the vanilla seeds together with the bean cut in half lengthwise. Allow to macerate overnight without stirring.

Put the fruit mixture in a heavy-bottom pan (if you do not have a jam pan) and cook for 50 min over medium heat, until you get a light caramelised color. You can also bake the mixture for 30 minutes in the oven at 180 ° C / 350 ° F (in a cake pan for example) and finish the cooking in the saucepan to retain the original color of the pears (which I did).

About 20 minutes before the jam is done, place the empty jars with their lids on a baking tray in the oven at 120 ° C / 250°F for 15 min. Pack the pear jam into the hot, sterilised jars, filling the jars to within 1 cm of the top. Wipe the rims of the jars with a moist clean tea towel to remove any food residue. Screw on lids and flip the jars upside down immediately until completely cooled (this will evacuate the air and seal the lids).

pear vanilla jam

 

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