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Easy Homemade Vanilla Bean Pear Preserves Recipe

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This homemade vanilla bean pear preserves recipe is a forgiving, adaptable, and genuinely special fruit spread. The vanilla bean elevates the pears in a way that extract just can’t replicate, and the no-peel shortcut is a game-changer for anyone who’s ever stood over a compost bin with an aching wrist.

Ingredients

Scale
  • 2 kg (about 4.5 pounds) ripe but firm pears (Bosc or Bartlett)
  • 800 g (4 cups) granulated sugar
  • 120 ml (½ cup) fresh lemon juice (about 2 large lemons)
  • 1 whole vanilla bean (Madagascar or Tahitian)
  • 60 ml (¼ cup) water
  • Optional: pinch of sea salt, cinnamon stick, 1 tablespoon bourbon

Instructions

  1. Prepare the pears: Wash thoroughly, cut into quarters, remove cores and stems, then chop into 2 cm (¾ inch) chunks. Do not peel.
  2. Split the vanilla bean lengthwise and scrape out the seeds. Reserve both seeds and pod.
  3. Combine chopped pears, sugar, lemon juice, water, vanilla bean seeds, and empty pod in a large heavy-bottomed pot. Stir to coat pears in sugar. Let sit for 15-20 minutes to draw out juice.
  4. Place pot over medium-high heat. Stir occasionally until sugar dissolves and mixture comes to a full rolling boil (about 10 minutes).
  5. Reduce heat to medium-low to maintain a gentle simmer. Cook for 45-60 minutes, stirring every 5-7 minutes, until pears soften, liquid thickens, and color deepens to warm amber.
  6. Test for doneness: Place a small spoonful of preserves on a frozen plate. Let sit for 30 seconds, then push with finger. If it wrinkles and doesn’t flood back, it’s done. If still runny, cook another 10 minutes and test again.
  7. Remove the vanilla bean pod. Rinse, dry, and save for vanilla sugar.
  8. Ladle hot preserves into sterilized jars, leaving 1 cm (½ inch) headspace. Wipe rims, screw on lids, and process in a boiling water bath for 10 minutes for shelf-stable jars, or let cool to room temperature and refrigerate.

Notes

Don’t rush the simmer; low and slow prevents scorching. Use a mix of 70% ripe and 30% slightly underripe pears for best texture. Skim foam that forms during simmering for a clearer final product. Trust the wrinkle test over a thermometer for doneness. Do not double the recipe; make separate batches if needed. Flavors deepen after a few days in the fridge.

Nutrition

Keywords: vanilla bean pear preserves, homemade preserves, no peel preserves, pear jam, vanilla pear spread, small batch preserves, easy preserves recipe

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