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Easy Small-Batch Pear Vanilla Jam (Perfect for Beginners)

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This easy small-batch pear vanilla jam is made without pectin and ready in under 30 minutes. It’s perfect for beginners and uses simple ingredients like pears, sugar, lemon juice, and vanilla.

Ingredients

Scale
  • 3 medium pears (about 450g / 1 lb total), ripe but firm, washed and chopped into 1/2-inch chunks (skin on)
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 whole vanilla bean (or 1 teaspoon pure vanilla extract)
  • Pinch of salt (optional)

Instructions

  1. Prep the pears: Wash pears, cut into quarters, remove cores and stems, and chop into small 1/2-inch chunks. Do not peel. You should have about 2 cups of chopped pears.
  2. Combine everything in the pot: Add chopped pears, sugar, lemon juice, and salt (if using) to a medium saucepan. If using a vanilla bean, split it lengthwise, scrape seeds into the pot, and add the pod. If using vanilla extract, add it later.
  3. Let it macerate (optional but recommended): Stir and let sit for 10 minutes to draw out juices.
  4. Start cooking: Place saucepan over medium heat. Stir occasionally until it comes to a simmer, then reduce heat to medium-low to maintain a gentle simmer. Cook for 15-20 minutes, stirring every 2-3 minutes.
  5. Watch for changes: Around minute 10-12, pears will break down and mixture will thicken. Color deepens to warm golden-amber. Bubbles get larger and slower.
  6. Test for doneness: Place a small plate in the freezer before starting. Drop a small spoonful of jam onto the cold plate and let sit for 30 seconds. Tilt the plate; if jam runs slowly like honey and doesn’t immediately puddle, it’s ready. If still liquid, cook 2-3 more minutes and test again.
  7. Remove the vanilla pod: Fish out the vanilla bean pod with tongs, scrape any remaining seeds into the pot. Rinse and dry the pod for vanilla sugar.
  8. Add vanilla extract (if using): Stir in vanilla extract now if not using a bean.
  9. Cool and jar: Let jam cool in pot for 5 minutes, stirring occasionally. Transfer to a clean jar, leaving 1/2 inch headspace. Cool completely at room temperature before putting on lid.
  10. Refrigerate and enjoy: Put lid on and refrigerate. Keeps for 2-3 weeks in the fridge or up to 3 months in the freezer.

Notes

Don’t walk away from the pot while cooking; jam can scorch quickly. If jam becomes too thick, stir in a tablespoon of water or apple juice to loosen. Let jam cool completely before judging texture—it thickens as it cools. Use a damp paper towel to wipe jar rim before sealing to prevent mold.

Nutrition

Keywords: pear jam, vanilla jam, small batch jam, no pectin jam, easy jam recipe, beginner jam, homemade jam, pear vanilla jam

Find it online: https://zestynora.com/easy-small-batch-pear-vanilla-jam-perfect-for-beginners/