Best 8 Chunky Vanilla Pear Jam Recipes
Indulge in the sweet and refreshing taste of summer with our delightful Chunky Vanilla Pear Jam recipe! This homemade jam is a perfect balance of sweet and tart, with a delightful chunky texture that highlights the natural goodness of fresh pears. The delicate flavor of vanilla adds a touch of elegance, making it a versatile accompaniment to a variety of dishes. Whether you're spreading it on toast, using it as a filling for pastries, or simply enjoying it by the spoonful, our Chunky Vanilla Pear Jam is sure to become a favorite. In addition to the classic pear jam, we also offer a tantalizing selection of other flavorful jam recipes, including tangy Lemon Blueberry Jam, zesty Orange Marmalade, and luscious Strawberry Jam. Each recipe is crafted with carefully selected ingredients and easy-to-follow instructions, ensuring a delicious and rewarding homemade jam experience.
Let's cook with our recipes!
PEAR JAM
This has been my favorite jam since I was a little girl. We moved around a lot when I was young; my Grandmother would send this jam to us so that we still felt we were close to 'Grandma's house.' I love it on warm homemade bread or peanut butter and jam sandwiches. Enjoy!
Provided by foodinmybelly
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h35m
Yield 64
Number Of Ingredients 10
Steps:
- Mix pears, fruit pectin, cinnamon, cloves, allspice, nutmeg, and lemon juice in a large heavy pot; bring to a boil, stirring constantly. Add sugar all at once, stirring, and bring back to a full rolling boil. Boil for 1 minute. Mix in butter to settle foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the pear jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 25.4 g, Cholesterol 0.2 mg, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 24.6 g
VANILLA PEAR BERRY JAM
This is the first jam that I came up with on my own-and I love the flavor combo!-Rachel Creech, Marion, Indiana
Provided by Taste of Home
Time 40m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- Crush strawberries; transfer to a Dutch oven. Stir in pears, lemon juice and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from heat; skim off foam. Stir in vanilla., Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
PEAR VANILLA JAM
There were a lot of good looking recipes kicking around here for various pear jellies and jams, but none were quite what I was looking for. So I tinkered with existing recipes and came up with this one. It's very sugary sweet, which scared off some friends of mine when they tasted it straight out of the jar. (TIP: never leave jars of jam out around your hungry bachelor friends!) When they came to their senses and tried it on something (toast, waffles, biscuits, oatmeal, etc.), they were won over. This goes great with peanut butter too. (I make this with a mix of half Bosch and half Asian pears.)
Provided by dividend
Categories Pears
Time 1h10m
Yield 6 half pints, 36 serving(s)
Number Of Ingredients 5
Steps:
- Peel, core and quarter the pears. (While you're doing this, add the cut pieces to a large bowl of water with some lemon juice squeezed in, to prevent darkening.).
- Drain the pears, and transfer them to the work bowl of a food processor. Pulse them a few times. You're looking to get them chopped, not to puree them.
- Grate a couple pinches of fresh nutmeg over the sugar.
- Add the pears, sugar, and lemon juice to a large pot, and bring to a boil, stirring occasionally.
- Simmer 40 minutes. You may have to stir frequently to prevent burning.
- Remove the mixture from the heat, and stir in the vanilla extract.
- Spoon into hot jars, leaving 1/2 inch head space. Wipe the jar rims and adjust the lids.
- Process in boiling water for 10 minutes.
Nutrition Facts : Calories 138.2, Fat 0.1, Sodium 0.6, Carbohydrate 35.8, Fiber 1.6, Sugar 32.8, Protein 0.2
CHUNKY VANILLA PEAR JAM
Make and share this Chunky Vanilla Pear Jam recipe from Food.com.
Provided by dicentra
Categories Pears
Time 1h15m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Peel, quarter and core the pears.
- Chop them in small cubes and toss them in a bowl with the lemon zest and lemon juice. Set aside.
- In a large heavy saucepan combine the apple juice concentrate with the vanilla bean and the water.
- Boil it over moderate heat for 10 minutes.
- Remove the vanilla bean and add the pears and their liquid.
- Bring the mixture to a boil over moderate heat and cook, stirring frequently, about 45 minutes, or until the mixture thickens enough to hold its shape on a spoon and has reached nearly 220 degrees F. on a candy thermometer.
- Spoon the jam into prepared jars leaving a 1/4" headspace.
- Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 695.1, Fat 1.5, SaturatedFat 0.1, Sodium 48.9, Carbohydrate 180.5, Fiber 23.5, Sugar 133.7, Protein 3.7
CHUNKY VANILLA PEAR JAM
Here is a recipe that preserves the warm flavors of fall. Bartlett pears, lemon, apple juice, vanilla and sugar mingle into a jam that you can either store in jars, using standard canning procedures, or refrigerate for about a week. It's a gently sweet addition to your breakfast table.
Provided by Florence Fabricant
Categories breakfast, condiments
Time 1h30m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Peel, quarter and core the pears. Chop them in small cubes and toss them in a bowl with the lemon zest and lemon juice. Set aside.
- In a large heavy saucepan combine the apple juice concentrate with the vanilla bean and the water. Boil it over moderate heat for 10 minutes. Remove the vanilla bean and add the pears and their liquid.
- Bring the mixture to a boil over moderate heat and cook, stirring frequently, about 45 minutes, or until the mixture thickens enough to hold its shape on a spoon and has reached nearly 220 degrees on a candy thermometer.
- Spoon the jam into sterilized jars and seal, or refrigerate when cool.
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 1 gram, Carbohydrate 67 grams, Fat 1 gram, Fiber 12 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 45 grams
PEAR JAM
If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in the recipe.
Provided by Kathy228
Categories Fruit
Time 25m
Yield 7-8 half pints
Number Of Ingredients 7
Steps:
- Place 5-1/2 to 6 cups chopped pears and the lemon juice in a heavy pot.
- Mash pears with a potato masher to desired chunkiness. If you like it fine you can coarsely grind it. But a food processor will make it too pureed for this recipe.
- Stir-in the powdered pectin, spices and ginger.
- Bring to a boil and boil hard for one minute.
- Add the sugar.
- Bring back to a boil and boil hard for 4-minutes stirring frequently.
- Ladle into sterile jars, seal and process for 10 minutes.
- Yield 7 half pints.
SPICED PEAR JAM
A neighbor of mine passed along this spiced pear jam recipe. I've given many jars of this jam as gifts. Day to day, we enjoy it on toast with ham and eggs or on hot rolls with a meat. -Karen Bockelman, Portland, Oregon
Provided by Taste of Home
Time 1h50m
Yield 6 half-pints.
Number Of Ingredients 4
Steps:
- In a Dutch oven, combine all ingredients. Bring to a boil; reduce heat and simmer, uncovered, until thick, 1-1/2 to 2 hours, stirring occasionally. Stir more frequently as the mixture thickens. , Remove from the heat; skim off foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 78 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.
SPICED PEAR JAM
From my mom's canning recipe collection. I am hopeful my pear trees will yield big time this year. Adapted from Southern Living.
Provided by ratherbeswimmin
Categories Pears
Time 3h
Yield 5 half pint jars
Number Of Ingredients 4
Steps:
- Add all the ingredients to a dutch oven.
- Bring mixture to a boil and stir constantly.
- Lower the heat and simmer, stirring frequently, for 2 hours or until thickened.
- Skim off foam with a metal spoon.
- Pour immediately into hot sterilized jars, filling to about 1/4 inch from the top.
- Remove air bubbles and wipe jar rims.
- Cover quickly with metal lids and screw on bands.
- Process in a boiling water bath for 10 minutes.
Tips:
- To make the pear jam, you will need a few basic ingredients: pears, sugar, lemon juice, and pectin. You can also add other flavorings, such as vanilla extract or ground cinnamon, to taste.
- The type of pear you use will affect the flavor and texture of the jam. Bosc pears are a good choice because they are firm and hold their shape well. You can also use Bartlett pears, but they will be softer and may not hold their shape as well.
- Be sure to peel and core the pears before you cook them. This will help to remove any blemishes or bruises, and it will also make the jam smoother.
- You can use a food processor or a blender to chop the pears. If you are using a food processor, be sure to pulse the pears until they are finely chopped. If you are using a blender, be sure to blend the pears until they are smooth.
- Cook the pear jam over medium heat until it reaches a rolling boil. This will help to thicken the jam and to prevent it from burning.
- Once the jam has reached a rolling boil, reduce the heat to low and simmer for 15 minutes. This will help to develop the flavor of the jam.
- Remove the jam from the heat and stir in the lemon juice and pectin. This will help to thicken the jam and to prevent it from crystallizing.
- Pour the jam into sterilized jars and seal them tightly. The jam can be stored in a cool, dark place for up to one year.
Conclusion:
- To make the pear jam, you will need a few basic ingredients: pears, sugar, lemon juice, and pectin. You can also add other flavorings, such as vanilla extract or ground cinnamon, to taste.
- The type of pear you use will affect the flavor and texture of the jam. Bosc pears are a good choice because they are firm and hold their shape well. You can also use Bartlett pears, but they will be softer and may not hold their shape as well.
- Be sure to peel and core the pears before you cook them. This will help to remove any blemishes or bruises, and it will also make the jam smoother.
- You can use a food processor or a blender to chop the pears. If you are using a food processor, be sure to pulse the pears until they are finely chopped. If you are using a blender, be sure to blend the pears until they are smooth.
- Cook the pear jam over medium heat until it reaches a rolling boil. This will help to thicken the jam and to prevent it from burning.
- Once the jam has reached a rolling boil, reduce the heat to low and simmer for 15 minutes. This will help to develop the flavor of the jam.
- Remove the jam from the heat and stir in the lemon juice and pectin. This will help to thicken the jam and to prevent it from crystallizing.
- Pour the jam into sterilized jars and seal them tightly. The jam can be stored in a cool, dark place for up to one year.
Conclusion:
Chunky vanilla pear jam is a delicious and easy-to-make spread that can be enjoyed on toast, scones, or muffins. It can also be used as a filling for pies and tarts. If you are looking for a unique and flavorful jam recipe, this is the one for you.
Remember, the key to making a great pear jam is to use ripe, flavorful pears. You should also take the time to peel and core the pears before you cook them. This will help to remove any blemishes or bruises, and it will also make the jam smoother. Finally, be sure to cook the jam over medium heat until it reaches a rolling boil. This will help to thicken the jam and to prevent it from burning.
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