Pear jam with vanilla extract

Here's a recipe for Pear Jam with Vanilla Extract:

Ingredients:

• 4 pounds ripe pears (about 8-10 medium pears)
• 2 cups granulated sugar
• 1/4 cup lemon juice (freshly squeezed)
• 1 vanilla bean or 2 teaspoons of vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Prepare the Pears:

   • Peel, core, and chop the pears into small pieces.
   • Place the chopped pears in a large, heavy-bottomed pot.

2. Cook the Pears:

   • Add the lemon juice to the pot with the pears. This helps to preserve the color and add a slight tang.
   • Cook over medium heat, stirring occasionally, until the pears start to release their juices and soften (about 10-15 minutes).

3. Add Sugar and Flavorings:

   • Stir in the sugar. If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the pot. If using vanilla extract, wait to add it until the jam is done cooking.
   • If you're using cinnamon, add it at this stage as well.

4. Cook the Jam:

   • Increase the heat to medium-high and bring the mixture to a boil.
   • Reduce the heat and simmer, stirring frequently, until the mixture thickens (about 40-50 minutes). The pears should break down, and the jam should reach the desired consistency. You can mash the pears with a potato masher or use an immersion blender for a smoother texture.

5. Check for Doneness:

   • To test if the jam is ready, place a small spoonful on a chilled plate and run your finger through it. If it wrinkles and holds its shape, it’s done. If not, cook for a few more minutes and test again.

6. Finish the Jam:

   • If you used a vanilla bean, remove the pod from the jam. Stir in the vanilla extract if you haven’t added it yet.

7. Jar the Jam:

   • Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
   • Wipe the rims of the jars with a clean cloth, place the lids on top, and screw on the bands until fingertip-tight.

8. Process the Jars:

   • Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and longer shelf life.
   • Remove the jars and let them cool completely on a towel-lined surface. You should hear the lids pop as they seal.

9. Store:

   • Once cooled, check the seals. Any unsealed jars should be refrigerated and used within a few weeks.
   • Properly sealed jars can be stored in a cool, dark place for up to a year.

Enjoy!

Your pear jam with vanilla extract is now ready to be enjoyed on toast, with cheese, or as a sweet topping for desserts!