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Homemade Vanilla Canned Pear Preserves

homemade canned pear preserves with vanilla bean - featured image
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These homemade canned pear preserves with vanilla bean are sweet, fragrant, and versatile. A beginner-friendly canning recipe that yields thick, spreadable preserves perfect for gifting or enjoying on toast, yogurt, and more.

Ingredients

Scale
  • 3 pounds ripe but firm pears (Bartlett or Bosc), peeled, cored, and chopped into 1-inch chunks
  • 2 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 vanilla bean, split lengthwise with seeds scraped out
  • 1/4 cup water

Instructions

  1. Prepare your jars and lids. Wash them in hot, soapy water and rinse well. Place the jars in a water bath canner or large pot, cover with water, and bring to a boil. Let them boil for 10 minutes to sterilize. Keep them in the hot water until you’re ready to fill them. Place the lids in a small bowl and cover with hot (not boiling) water to soften the seals.
  2. Prep the pears. Peel, core, and chop the pears into 1-inch chunks. You should have about 6 cups of chopped pears. Work quickly so they don’t brown. Toss them with the lemon juice as you go to slow down oxidation.
  3. Split the vanilla bean. Use a sharp paring knife to slice the vanilla bean lengthwise. Scrape out the tiny seeds with the back of the knife. Don’t throw away the pod—it still has flavor to give.
  4. Cook the pears. In your large pot, combine the chopped pears, sugar, water, and the vanilla bean seeds and pod. Stir everything together. Let it sit for 15 minutes. This draws out the pear juices and helps the sugar dissolve before you even turn on the heat.
  5. Bring to a boil. Place the pot over medium-high heat and bring the mixture to a full rolling boil, stirring occasionally. Once it’s boiling, reduce the heat to medium-low and let it simmer. You’ll see foam forming on the surface—skim it off with a spoon.
  6. Cook until thick. Let the preserves simmer for 30 to 40 minutes, stirring every 5 minutes or so. The pears will break down and the liquid will reduce. You’ll know it’s ready when the mixture has thickened and coats the back of a spoon. To test, place a small plate in the freezer for 5 minutes, then spoon a little preserve onto it. Let it sit for 30 seconds, then run your finger through it. If it holds its shape and doesn’t run back together, you’re good.
  7. Remove the vanilla pod. Fish out the spent vanilla pod. Rinse it off and let it dry—you can bury it in a jar of sugar to make vanilla sugar later.
  8. Fill the jars. Using your jar lifter, remove the hot jars from the canner and place them on a clean towel. Place the wide-mouth funnel in a jar and ladle the hot preserves into it, leaving 1/4 inch of headspace at the top. Wipe the rim of the jar with a clean, damp towel to remove any sticky residue. Center a lid on the jar and screw on the band until it’s fingertip-tight (not too tight).
  9. Process the jars. Place the filled jars back into the water bath canner, making sure they’re covered by at least 1 inch of water. Bring to a full rolling boil and process for 10 minutes (adjust for altitude if needed). Turn off the heat and let the jars sit in the water for 5 minutes before removing them.
  10. Cool and check seals. Use the jar lifter to remove the jars and place them on a towel. Let them cool completely, undisturbed, for 12 to 24 hours. You’ll hear a satisfying “pop” as the lids seal. Press the center of each lid—if it doesn’t flex, the jar is sealed. If it pops up and down, refrigerate that jar and use it first.

Notes

Don’t skip the resting step—letting pears sit with sugar before cooking draws out juices and creates better syrup. Keep heat at a gentle simmer to avoid scorching. For altitude adjustments, add 5 minutes processing time for every 1,000 feet above sea level. The flavor improves after a week or two in the jar. If you prefer chunkier preserves, mash lightly with a potato masher; for smoother jam, use an immersion blender briefly at the end.

Nutrition

Keywords: pear preserves, vanilla bean, homemade preserves, canning recipe, pear jam, vanilla pear preserves, easy canning, beginner canning

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