Pear-Vanilla Jam
Pear-Vanilla Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin.Allison says: “Autumn is putting us through our paces this year. . . . All I really care about right now is making food that’s nourishing, delicious, and simple. Fortunately, this delicious jam fits the bill perfectly. Enjoy!”
Servings 5 cups
Ingredients
- 3¼ pounds ripe pears
- 1 vanilla bean
- ¼ cup lemon juice bottled
- 4 teaspoons calcium water see step #1
- 1 cup sugar
- 3 teaspoons Pomona’s Universal Pectin mixed with sweetener
Instructions
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- Peel pears and remove cores. Then, place pears in a large bowl and mash them thoroughly (a potato masher works well for this).
- Measure out 4 cups of the mashed pear (you may have some left over; if so, you can use it for something else.) Pour the measured amount of mashed pear into a large sauce pan.
- Slice vanilla bean pod in half lengthwise, then scrape out the seeds (a paring knife works well for this). Add the vanilla seeds, along with the pod itself, to the mashed pear. Add the lemon juice and calcium water, then stir to combine.
- In a separate bowl, combine the sugar and pectin powder. Mix well and set aside.
- Bring the pear mixture up to rolling boil over high heat. Add sugar-pectin mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return jam to a boil, then remove from heat. Using a pair of tongs, carefully remove and discard the vanilla bean pod.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.
- Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.