Pear & Vanilla Jam

Pickle club may be done and dusted for the time being but it looks as though I’m in a bit of a preserving groove. Whilst researching a few different recipes for last week’s Nectarine & Spanish Onion Chutney I stumbled across this recipe on a great blog called Food in Jars. This blog is fantastic if you love trying different recipes for chutney, jams or anything else worth preserving. I’ve tweaked the recipe a little by reducing the sugar slightly as it seemed a little excessive. I also made it sans pectin but cooked it a little longer and found the consistency to be thick enough for my liking. This jam looks so pretty. You can see all the lovely little specks of vanilla bean as the pears are quite translucent. Also, our whole house smelt like heaven whilst this was cooking. We had the sweet smell of pear and vanilla wafting through our house for hours after. A-MAZING.

Apart from cooking jams and whatnot, I’ve been lucky enough to have some time off before I start my new job… hurrah! I’ve been extremely busy with different photography projects this past week so I thought it was time to take a break. Therefore I booked a quick trip up to Sydney for the weekend. I’m looking forward to spending time with my bro and my very awesome friends that I lived with in London. It’s such a shame we all chose different cities when we moved back to Australia, but at least we now have people to visit ; ) I’ll be sure to tell you all about my Sydney adventure in next weeks post.

x e.


Pear & Vanilla Jam with wholegrain toast and butter. I LOVE breakfast.


Pear and Vanilla Jam

Adapted from Marisa McClellan from Food in Jars

9-10 chopped smooth skinned pear (I used Bartlett)
2 vanilla pods (worth using the good stuff for this)
3.5 cups sugar


1. Chop all pears and place into a large heavy bottomed stock pot with the sugar. Slice down one side of the vanilla pods and scrape out all the innards into the pot. Once you’ve scrape out as much as you can, place the whole pod in the pot as well.

2. Cook on medium heat until the pears become soft and tender. I didn’t add any pectin into the recipe to thicken it up so I cooked it on the stove for another 20-30 minutes to reduce it to the right consistency.

3. Once you’re happy with the thickness of the jam remove the vanilla pods*. Now, do you like your jam smooth or chunky? If you like it smooth blitz the jam with a food processor or handheld blitzer.

4. By this time, the smell of the vanilla and pear wafting around the house is like heaven!

5. When your jam is almost ready, you’ll need to sterilize the jars. To do this you’ll need to heat the oven to 180ºC. Wash all in hot soapy water and rinse well. Place all jars on a oven tray facing up and not touching each other and pop them in the oven for 20 minutes. After this time, take them out of the oven and let cool to the same temperature as the chutney. Never add cold chutney to hot jars or vice versa!

* Once I removed the vanilla pods from the pot and let them coo. I added them to my white sugar jar. In a few weeks time your sugar with be slightly vanilla infused.

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14 Discussion to this post

  1. Mathilde says:

    Oh I’m such a big fan of jam… Yours sounds delicious yum !

  2. Seb says:

    I’m eating some right now and can vouch for it’s deliciousness. Best… jam… ever!

  3. wow does this sound lovely! i am definitely adding this to my make list!

  4. Rosa says:

    What a delightful jam! It must taste heavenly. I love the idea.



  5. Pear and vanilla sounds like a great combination. This jam looks beautiful.

  6. Linda says:

    Can you tell me where you bought your cute jars? And did you process them in boiling water?


    • Emily says:

      Hi Linda, these were just different jars I had kept from various ingredients we regularly buy! I didn’t put the finished jars in boiling water but I did have the jam and jars quite warm when I bottled them which created a good seal. Are you making some? Good luck!

  7. Ashley says:

    This is such a beautiful post – I have never tried preserving before but with the promise of a house smelling so delicious, I cannot wait to make this jam for winter!!


  8. I absolutely love home-made jam, but I’ve never had pear jam before – it sounds delicious!!

  9. Elizabeth says:

    My daughter has raved about having pear and vanilla jam on sourdough toast at a cafe, and now I have found your great recipe. Going shopping tomorrow… :)

  10. Liz says:

    Hi! Would this work just as well with apple & cinnamon do you think? Have the pear & vanilla on now & it smells amazing! xx

    • Emily says:

      Sure! I’d add the cinnamon a little at a time to ensure you get the right amount. Sounds delicious!

  11. Mohra Taylor says:

    Dear Emily,
    I have heard about this type of recipe from others who have RAVED over pear and vanilla jam. I’m definitely going to make your recipe – it looks simple and almost “pure”. How many cups do you get from the amount you publish above?

    Thanks so much!

    • Emily says:

      Hi Mohra, I made this recipe a while ago, but from memory it just made the jars in the picture. I’d say about 1.5-2 cups of jam. It really has an incredible flavour – enjoy!

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