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Homemade Vanilla Bean Pear Preserves: Easy Canning Recipe

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A simple, elegant preserve made with ripe pears and fragrant vanilla beans. Perfect for gifting or enjoying year-round on toast, yogurt, or ice cream.

Ingredients

Scale
  • 3 pounds (about 6–7 medium) pears, preferably Bosc or Bartlett, ripe but firm
  • 2 cups (400g) granulated sugar
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 whole vanilla beans
  • 1/4 cup (60ml) water
  • Pinch of fine sea salt (optional)

Instructions

  1. Prep the pears: Wash, peel, and halve the pears. Remove cores and cut into 1/2-inch dice or thin slices. Toss with lemon juice to prevent browning.
  2. Split the vanilla beans: Slice each bean lengthwise and scrape out the seeds. Reserve both seeds and pods.
  3. Combine and macerate: In a large pot, combine pears, sugar, water, vanilla seeds and pods, and optional salt. Stir and let sit for 10 minutes to draw out juices.
  4. Cook the preserves: Bring to a boil over medium heat, then reduce to a gentle simmer. Cook uncovered for 45-60 minutes, stirring occasionally, until thickened and a spoon dragged across the bottom leaves a trail. Target temperature: 220°F (104°C).
  5. Test the set: Place a small plate in the freezer. Drop a spoonful of preserves onto the cold plate; if it wrinkles when pushed and doesn’t run, it’s ready.
  6. Prep the jars: About 15 minutes before preserves are done, sterilize jars in boiling water for 10 minutes. Simmer lids in a small saucepan (not boiling). Keep hot.
  7. Fill the jars: Remove vanilla pods. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Remove air bubbles, wipe rims, and apply lids and bands fingertip-tight.
  8. Process in water bath: Lower jars into boiling water bath, ensuring 1 inch of water covers them. Process for 10 minutes (adjust for altitude).
  9. Cool and check seals: Transfer jars to a towel and cool undisturbed for 12-24 hours. Press center of lids; if no flex, jars are sealed. Refrigerate any unsealed jars and use within 3 weeks.

Notes

Don’t rush the maceration step—it draws out juices. Keep heat at a gentle simmer to avoid breaking down pears. Use the cold plate test for doneness. Skim foam for a clearer preserve. Flavors deepen after a week in the jar.

Nutrition

Keywords: pear preserves, vanilla bean, homemade preserves, canning recipe, fall preserves, pear jam, vanilla pear

Find it online: https://leilameals.com/homemade-vanilla-bean-pear-preserves-easy-canning-recipe/