Chunky Vanilla Pear Jam

Recipe from Nora Carey

Adapted by Florence Fabricant

Published October 1, 1991

Total Time
1 hour 30 minutes
Rating
4(14)
Comments
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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. —Florence Fabricant

Featured in: Jam-Making Today: Fruit Spreads, Yes; Sugar, Largely No

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Ingredients

Yield:3 pints

  • 5 pounds pears, preferably Bartlett

  • Grated zest of a lemon

  • 2 tablespoons fresh lemon juice

  • 16 ounces frozen apple juice concentrate, thawed

  • 1 vanilla bean, split lengthwise

  • 2 cups water

Ingredient Substitution Guide
Nutritional analysis per serving

102 grams carbs; 387 calories; 1 gram polyunsaturated fat; 1 gram fat; 18 grams fiber; 16 milligrams sodium; 2 grams protein; 67 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Spoon the jam into sterilized jars and seal, or refrigerate when cool.

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Ratings

4 out of 5
14 user ratings
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Comments

Anja Parker

I made this as written (except I was lazy and left the skin on) and it was delicious. Rave reviews from family and coworkers. I served it with beer bread (also Florence Fabricant’s recipe), but I also have eaten it on top of rice cakes and in oatmeal. It took longer than the recipe said to cook it down to the right consistency, but maybe that’s because I was timid with the heat. Next time I will remove the skin and cut the pears into smaller chunks. This recipe is definitely a keeper!

Shelly

I also skipped peeling and thought this turned out well. I would probably add more vanilla and lemon next time. The color isn't the prettiest but it tastes good!

BD Chagrin Falls

This took about 1 hour on the stove for me too. It was worth it though. Spread it on some “Rhapsody in Bleu” bread from Staff of Life bakery in Harrisonburg Virginia. Heaven!

Anja Parker

I made this as written (except I was lazy and left the skin on) and it was delicious. Rave reviews from family and coworkers. I served it with beer bread (also Florence Fabricant’s recipe), but I also have eaten it on top of rice cakes and in oatmeal. It took longer than the recipe said to cook it down to the right consistency, but maybe that’s because I was timid with the heat. Next time I will remove the skin and cut the pears into smaller chunks. This recipe is definitely a keeper!

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Credits

Adapted from "Perfect Preserves" by Nora Carey (Stewart Tabori and Chang, 1990)

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