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.)"
photo by Chef Cameo photo by Chef Cameo
photo by Chef Cameo
Ready In:
1hr 10mins
6 half pints




  • 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.

Questions & Replies

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  1. Shawna K.
    Mine did not set up! What can I do?


  1. Chef Cameo
    This recipe is simple and absolutely delicious. The vanilla just sings in this pear jam. Pears have a very delicate flavor on their own but the addition of nutmeg and vanilla sent it over the top. I've made this several times and have sold it at Farmer's Markets with huge success. You just have to try it.
  2. Twyla D.
    Havent made Jam since a teen in my mothers kitchen some 30 years ago. So, without confidence or supervision, I followed this recipe dubious of good results. Boy was I surprised. The Jam was absolutely delicious! No pectin needed. I plan to make this every year when the pears come in season.
  3. adopt a greyhound
    Very similar to the one I used in the past. I had 2 lbs. pears and got 6 + jelly jars. Only difference is that mine called to use 1 package Certo liquid pectin. Love to use this on Harvest pancakes.


I'm a programmer by day, bread baker by night. To make a living, I do process automation for management at an inbound call center. (It's really not as exciting as it sounds.) Actually, I enjoy my job. There are worse things I could be doing to finance my cooking / baking habits. I never really knew how to cook growing up. Some of you in the Breads and Baking forum have heard my disastrous story about making Nestle Toll House cookies... When I went to college and moved out of the dorms, I started to become interested in actually learning how to cook. I had a lactose intolerant boyfriend, and a limited budget, so it made sense to stop eating take-out pizza and Taco Bell every day. I have to credit The Dairy Free Cookbook by Jane Zukin as my first real guide. (I still cook out of it , even though the boyfriend is long gone!) With that as a start, I set about systematically teaching myself how to cook. Five years later, I'm getting a reputation from friends and family as being a good cook. I love baking bread from scratch (I could really become a sourdough freak - thanks Donna!) - I can't seem to make enough cinnamon raisin swirl to keep my mom and grandmother happy. I'm enjoying getting back to eating seasonally, eschewing over - processed prepared food in favor of simpler, healthier, better tasting, cheaper meals I make myself. When I set out to learn, I never imagined I'd be making stock, roasting whole chickens, baking bread, or shopping at our local farmer's market. Now I can't imagine going back to the way I used to eat. I hope someday to learn enough about bread baking to open a local bakery/cafe, somewhere in Westport or Downtown Kansas City. I love my city, and the kind of place I have in mind will be a place that gives back to the community. I want to leave this city a better place for my having been here. Here's my standard metric for how I review recipes here, because I want my reviews to be helpful and consistent: ***** Fantastic as is. Wouldn't change a thing and will make it often. 0**** Fantastic tweaked a little to suit my tastes. Will make it often. 00*** Had to tweak it alot to get something I would make again. 000** Not very good. May try tweaking it again at some point. 0000* Not good. Probably won't try making again, even with tweaks. <img src="" border="0" alt="Photobucket - Video and Image Hosting">
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