Pear, Vanilla & Cardamom Jam (Small Batch Recipe)

 

 

If you've been blessed with a bumper crop of pears this year, this small-batch Pear, Vanilla & Cardamom Jam is the perfect way to turn them into something truly special.  It makes only 3 1/2 pints of the most delicious jam. Pears don't store well, so preserving them while they're at their sweetest is a wonderful way to enjoy their flavor all winter long.

This jam combines tender cooked pears with warm cardamom and fragrant vanilla for a beautifully amber, aromatic spread that feels both cozy and elegant. It's simple to make, absolutely delicious and a lovely choice. If you only plan to make one type of jam this autumn. You won't regret trying this one.

 

When my children were growing up I used to make up bottles and bottles of jams, jellies, pickles and conserves every year.  It was just a matter of course and something which I really loved to do and it always all got used up.  The end of August and months of  September/October my house was filled with the smells of a great harvest being put up for the winter months.  It was a glorious smell.  A Home Sweet Home kind of a smell. 

Of course there is only me left in the house now and so I do not do near as much preserving as I used to.  Every once and then, however, I will do a particularly small batch up of something I really want to try, either for self use or for gifting. We have some really good farm markets nearby that do carry a lovely selection of good quality home preserves, pickles, etc.

I was gifted with a basket of pears recently and so I wanted to use them up. I made some into pear sauce and then I used some to make this delicious Pear, Vanilla & Cardamom Jam.  Vanilla and Cardamom are spices/flavours that really help to enhance and highlight the natural sweetness of pears.

Pear Jam isn't something which you see done very often.  I don't think I have ever seen it in the shops.  This will be a real treat in the winter months to come and I have to say . . .  I did have a little taste and it is very, VERY delicious indeed! One thing I also liked about this recipe was that it didn't make a ton of jam. Always a plus in the smaller household!

If you only make one kind of jam this autumn, let it be this.  You will not be sorry.  I guarantee!

 

INGREDIENTS NEEDED

TO MAKE

🍐PEAR, VANILLA & CARDAMOM JAM🍐 

The usual suspects. 

• 8 cups of peeled, seeded, and coarsely chopped pears
• the juice of one lemon
• 2 vanilla beans
• 1/2 tsp ground cardamom
• 4 cups granulated sugar (380g)
• 1 packet of pectin

 

🍐INGREDIENTS NOTES🍐  

Pears

I used conference (Bosc) pears. They can be a little firmer than other pears, but cook own breautifully to make a lovely textured jam.

Lemon Juice

The juice of one lemon adds brightness and helps balance the sweetness of the pears. It also supports proper setting and color retention in fruit preserves.

Vanilla Beans

Split vanilla beans infuse the jam with a soft fragrant sweetness, and the fleck of vanilla throughout the jar make it look extra special. Those little specks are a part of what makes this jam so beautiful.

Cardamom

A warm cozy spice that pairs exceptionally well with pears. Warm and comfy without overpowering.

Sugar

Granulated sugar sweetens the jam and helps it to set properly. Pears are naturally mild, so sugar brings out their flavor and creates that gorgeous amber colour.

Pectin

This is added to ensure a reliable set. Pears are lower in natural pectin than fruits like apples or citrus, so a packet of pectin helps the jam to reach the perfect consistency every time. You can use powdered or liquid. In the U.K. they have jam sugar which has the pectin already added to it.

 

HOW TO MAKE

🍐PEAR, VANILLA & CARDAMOM JAM🍐 

Jams are not as difficult to make as some might suppose. 

1. Combine the pears, sugar and lemon juice in a large pot with a heavy bottom. (A heavy bottom pan ensures an even cook. Make sure the pot is large enough. Sugar expands exponentially when heated to a boil.)
2. Split the vanilla pods, scraping any seeds into the pears, and add the split pods to the pears along with the sugar. (This really helps to infuse the jam with plenty of vanilla flavor.)
3. Cook over medium heat until the pears are very soft and can be mashed with the back of a spoon. Stir in the cardamom. At this point you can remove the pods if you wish. (I leave the pods in.)
4. Add the pectin and bring the mixture to a full rolling boil. (That is a boil that cannot be stirred down.) Boil for a full five minutes.
5. Have your jars ready. They should have been sterilized with boiling water or in the very hot cycle of the dish washer. Sterilize the lids in a pan of boiling water. Keep warm. (I usually set the jars out onto a lipped baking tray. A funnel with a wide mouth also comes in handy for spooning the jam into the jars and helps to keep the rims clean. Sterilize this also.)
6. Fill your jars with the jam and then wipe the rims clean of any residual jam with a clean cloth. Apply the hot lids and then screw on the rims. (Cleaning the rims helps preserve the integrity of the seal.)
7. Process the filled jars in a boiling water bath for 10 minutes. (This is essential.)
8. Remove and place on towel lined baking tray. Let cool, undisturbed, for about two hours. The lids should seal during this time. The lids will pop down. You should hear them doing this. (Be careful when removing the jars. If you are using a proper canning pan, it should have a rack that you can lift out. Otherwise use some heavy duty tongs.)
9. Check to ensure the jars have sealed by pushing down on the center of the lids. If there is no give the jars have sealed. Store in a dry cool dark place.

 

🍐HINTS AND TIPS FOR JAM MAKING SUCCESS🍐 

Use perfectly ripe fruit

Ripe fruit gives the best flavor and texture. Underripe pears can be hard and take longer to cook, while overripe fruit may affect the set.

Prep the fruit evenly

Chop fruit into even pieces so that it cooks at the same rate. I use this style of chopper which works quickly and ensures that the fruit is the perfect size.

Use a heavy-bottomed saucepan

A sturdy pot prevents scorching and helps the jam to cook evenly.  This is what professionals recommend for consistent results.

Add flavors early

Scraping vanilla seeds into the pot and adding the pods right from the start infuses the jam deeply and evenly. Warm spices like cardamom bloom beautifully when added while the fruit cooks.

Know your boil

A full rolling boil is essential - it's the kind of boil that cannot be stirred down. This ensures that your pectin activates properly and your jam sets as it should. Five minutes is spot on for reliability.

Sterilize everything

Clean jars and lids are non-negotiable. I sterilize my jars in boiling water or on the dishwasher's hottest cycle (if you dishwasher has one.) Lids are done in simmering water for safe preserving.

Fill jars while hot

Hot jam into hot jars prevents cracking and helps to create a strong seal Wiping rims clean before adding lids ensures nothing interferes with the seal.

Process properly

A 10-minute water bath gives your jars a safe, stable seal. As they cool afterwards a tell-tale popping sound or ping lets you know they have sealed properly.

Check your seals

Press the center of each lid once cool. If there's no give, the jar has sealed properly and is ready for storage. If the lid flexes, refrigerate and enjoy soon.

Store in a cool, dark place

Light and heat can dull flavors and colours over time. A cool pantry keeps your jam beautiful and delicious for months to come.

 

🍐FREQUENTLY ASKED QUESTIONS🍐

 WHY IS JAM A GOOD WAY TO USE PEARS?

Pears don't keep long once picked, so preserving them is one of the best ways to avoide waste.

WHAT MAKES THIS JAM DIFFERENT?

This version of pear jam is infused with vanilla and warm cardamom, giving it a cozy, aromatic flavour. 

WHAT KINDS OF PEARS WORK BEST?

I used Bosc/Conference pears. They can be a bit harder than other pears, making them ideal for cooking as they tend to hold their shape a bit better.

HOW DOES THE VANILLA FLAVOUR EVENLY DISTRIBUTE THROUGH THE JAM?

The vanilla beans are split and the seeds scraped into the pot, along with the scraped out pods. This ensures the flavour infuses deeply and creates lovely little vanilla flecks throughout.

DO I NEED TO REMOVE THE VANILLA PODS AFTER COOKING?

You can, but you don't really need to. I like to leave them in, helping to infuse the jam even more with it's lovely flavour.

DO I NEED TO ADD PECTIN?

Pears are lower in natural pectin than fruits like apples or citrus. Adding the packet of pectin ensures the jam reaches a proper set when boiled for five minutes at a full rolling boil.

HOW  CAN I TELL IF MY JARS HAVE SEALED PROPERLY?

After processing, the lids should "pop down" as they cool. You will hear them doing this. Press the center of each lid; if there is no give, the jar is sealed. If a jar has not sealed, you must refrigerate it and use it first.

HOW LONG WILL THIS JAM KEEP?

Once sealed, the jars should be stored in a dry, cool, dark place. Properly processed jam will keep for many, many months.

 

🍐A FEW OTHER PRESERVES THAT YOU MIGHT ENJOY🍐

I no longer make huge batches of jam like I used to make, but I do still like to make jams and preserves. Here are a few smaller yet still delicious jams that I enjoy making each year.

APPLE & BLACKBERRY JAM - This delightful jam captures everything wonderful about late summer - the hedgerows filling with wild blackberries and the arrival of crisp tart fall cooking apples. The two fruits are natural partners, ripening at the same time and blending into a jam that's thick, jewel-toned and perfectly balanced between sweet and tart.

PEAR & SAFFRON JAM - A beautifully golden, small-batch preserve that turns ripe conference pears into something truly special. This recipe uses just a handful of ingredients and makes one perfect jar. Ideal for when you don't want a huge batch. The pears macerate with sugar, lemon and a pinch of saffron, releasing their juices and deepening their flavor before being gently cooked into a soft, fragrant jam. The result is a pretty, amber-coloured spread with a delicate floral warmth.

 

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Yield: Makes 3 1/2 pints

Author: Marie Rayner

Pear, Vanilla & Cardamom Jam

Delicious, jewel-like jam with beautiful flavors. Simple to make. The perfect taste of autumn to store for the winter months ahead.

Ingredients

• 8 cups of peeled, seeded, and coarsely chopped pears
• the juice of one lemon
• 2 vanilla beans
• 1/2 tsp ground cardamom
• 4 cups granulated sugar (380g)
• 1 packet of pectin

Instructions

1. Combine the pears, sugar and lemon juice in a large pot with a heavy bottom.
2. Split the vanilla pods, scraping any seeds into the pears, and add the split pods to the pears along with the sugar.
3. Cook over medium heat until the pears are very soft and can be mashed with the back of a spoon. Stir in the cardamom. At this point you can remove the pods if you wish.
4. Add the pectin and bring the mixture to a full rolling boil. That is a boil that cannot be stirred down. Boil for a full five minutes.
5. Have your jars ready. They should have been sterilized with boiling water or in the very hot cycle of the dish washer. Sterilize the lids in a pan of boiling water. Keep warm.
6. Fill your jars with the jam and then wipe the rims clean of any residual jam with a clean cloth. Apply the hot lids and then screw on the rims.
7. Process the filled jars in a boiling water bath for 10 minutes.
8. Remove and place on towel lined baking tray. Let cool, undisturbed, for about two hours. The lids should seal during this time. The lids will pop down. You should hear them doing this.
9. Check to ensure the jars have sealed by pushing down on the centre of the lids. If there is no give the jars have sealed. Store in a dry cool dark place.

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