Best 3 Pear Jam With Vanilla Bourbon And Cinnamon Recipes

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Indulge in the exquisite flavors of pear jam with three distinct recipes that offer a symphony of taste. The classic pear jam recipe captures the natural sweetness of pears, while the vanilla bourbon-infused variation adds a touch of sophistication and warmth. For those seeking a unique and aromatic experience, the pear jam with cinnamon and cardamom recipe delivers a captivating blend of spices that elevate the fruit's flavor profile. Each recipe provides step-by-step instructions, ensuring a delightful and successful homemade jam-making experience.

**Classic Pear Jam:**

This timeless recipe showcases the essence of pears, capturing their natural sweetness and delicate texture. Perfectly balanced with sugar and lemon juice, this jam is a versatile accompaniment to toast, scones, and yogurt.

**Vanilla Bourbon Pear Jam:**

Elevate your taste buds with this sophisticated twist on pear jam. Infused with the rich flavors of vanilla and bourbon, this jam exudes a warmth and complexity that pairs beautifully with pancakes, waffles, and ice cream.

**Pear Jam with Cinnamon and Cardamom:**

Embark on a culinary journey with this aromatic pear jam. The harmonious blend of cinnamon and cardamom creates a captivating flavor profile that complements cheese platters, grilled meats, and even oatmeal.

Here are our top 3 tried and tested recipes!

PEAR JAM



Pear Jam image

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

4 ½ cups mashed ripe pears
3 tablespoons powdered fruit pectin
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground nutmeg
¼ cup lemon juice
7 ½ cups white sugar
1 teaspoon butter
8 half-pint canning jars with lids and rings, or as needed

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

PEAR JAM WITH VANILLA BOURBON AND CINNAMON



Pear Jam With Vanilla Bourbon and Cinnamon image

Make and share this Pear Jam With Vanilla Bourbon and Cinnamon recipe from Food.com.

Provided by dicentra

Categories     Pears

Time 45m

Yield 72 ounces

Number Of Ingredients 7

8 cups pears (diced)
1 fresh lemon, juice of (juice)
7 cups sugar, measured into separate bowl
1/8 teaspoon cinnamon
2 teaspoons pure vanilla bourbon extract
1/2 teaspoon butter (optional) or 1/2 teaspoon margarine (optional)
2 boxes surejell fruit pectin

Steps:

  • BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • PEEL and core pears. Finely chop or grind fruit. Measure exactly 8 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice and add butter to reduce foaming.
  • Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly until pears are tender. Break up tender pears with a masher.
  • Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. ADD sugar, cinnamon and vanilla bourbon; stir. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Remove from heat. Skim off any foam with metal spoon.
  • LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.
  • Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

Nutrition Facts : Calories 95.4, Sodium 5.8, Carbohydrate 24.9, Fiber 0.8, Sugar 21.2, Protein 0.1

PEAR VANILLA JAM



Pear Vanilla Jam image

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

4 lbs fresh pears (about 8 pears)
5 cups sugar
fresh nutmeg
1/4 cup lemon juice
1 tablespoon vanilla extract

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

Tips and Conclusion

Tips:

  • Use ripe, firm pears for the best flavor and texture in your jam.
  • If you don't have vanilla bean paste, you can use 1 teaspoon of vanilla extract instead.
  • Be careful not to overcook the jam, or it will become too thick and sticky.
  • Let the jam cool completely before storing it in jars.
  • Store the jam in a cool, dark place for up to 1 year.
Conclusion:

Pear jam is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for spreading on toast, waffles, or pancakes. It can also be used as a filling for pies, tarts, and other pastries. And it makes a great addition to cheeseboards and charcuterie platters. Regardless of how you choose to enjoy it, pear jam is sure to please everyone at your table. So next time you have a batch of ripe pears, be sure to try this recipe for pear jam with vanilla bean paste, bourbon, and cinnamon. You won't be disappointed!

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