Making Spiced Vanilla Pear Jam in the Crockpot
Fall is such an amazing time. One of my favorite parts of the Fall season is when all of the local fruits are ripe and need picking. Many of my friends and neighbors have apple, pear and peach trees that are ripe and ready to pick. They let us know it’s time and we come with bags and boxes ready to pick as many as we can.
A week ago or so, we drove out and picked several boxes of pears straight from the tree. Not only is it a lot of fun for me, but it’s a great experience for my little ones. How many kids can say that they’ve picked the pears that they are eating at home? I know I never could as a kid. We laid them all out on a long counter top we have separating the kitchen and the living room to ripen. I can say I’ve witnessed it happening and partaken in swiping the first few yellow ones, and eaten them.
We all love pears over here, and fresh from the tree is as good as it gets. I’ve been waiting all week for them to ripen planning out all of the delicious pear creations I was going to make. This Spiced Vanilla Pear Jam was the first on the list, but I also have canned pears, cinnamon pears, pear pie filling and pearsauce on the list to make in the coming weeks. Yum!
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We finally had enough ripe pears to make a crockpot of this jam this morning, so I started it up, with the help of my little canner. We now have delicious smells wafting through the house. There’s no better way to ring in the beautiful Fall season than to have cooking pears, cinnamon, cardamom and nutmeg smells filling the house. I know my husband will be happy tonight!
It is so easy to make, there’s no reason everyone can’t experience it for themselves. Let’s see what I did!
Obviously you have to start with some pears. We picked these from a friend’s tree and they’ve been ripening on the counter for a week. Then you need a crockpot.
I grabbed all of the ripe yellow ones I could find and sliced them all in half.
Then we used a melon baller to scoop the cores out.
I then just tossed them all into the crockpot until it was full.
We added lemon juice and cinnamon.
We added nutmeg and organic orange juice.
We added our homemade vanilla extract and finally water.
I put the top on and let it cook for a few hours until the pears were very soft, and then I added our honey.
This is what the pears looked like, and here’s my immersion blender. I got the blender from a thrift store for a couple bucks.
It’s super handy for blending up my jams and sauces right in the pot. We like our jam smooth.
Then I left it without a top to cook down and thicken. You can let it thicken to your preference, but know that it will thicken more while canning. Then I set up my canning station.
I filled all of my jars and wiped the rims.
Then I added lids and rings to each jar.
Finally I transferred all of my jars over to the canner.
I filled it with water over the tops of my jars and put the top on. I turned the heat to high and waited for it to boil. You’ll have to check out the recipe for the rest of the directions.
Now it’s your turn!
Ingredients
- 6lbs pears
- 2 tablespoons lemon juice
- 3 cups water
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon cardamom, (very important)
- 1 teaspoon nutmeg
- 1 cup orange juice
- 2 tablespoons honey
Instructions
- Slice each of your pears in half, core them, removing any stem, and then drop them into your waiting crockpot.
- Add all of your spices. I suggest adding dry stuff first so that your measuring spoons don’t get all wet before you need them to measure spices.
- Add in your vanilla, lemon juice, orange juice, and water.
- Close up your crockpot and cook on high for a few hours, until your pears are falling apart.
- Open up the crockpot and drizzle your honey over the top. Stir in to melt.
- Now you’ll need an immersion blender to do this with the least mess. If you don’t have one, a blender will do. Blend up your jam until it’s the consistency you’re looking for, smooth or chunky.
- Now, leave the top off of your crockpot and cook down, letting all of the extra liquid evaporate, until it’s the consistency you like. Just know that it will thicken more while canning. (Side note: This is not going to be the jellied jam you are used to from the store. It has no chemicals in it, and so it will be a softer consistency, more like cooked fruit.)
- Pour your jam into your glass pint jars. At this point, you can store it all in the refrigerator, the freezer, or you can preserve them for long periods of time by canning them.
- To can them, fill them to the bottom of the neck of each jar and wipe the rims of each of your jars with a damp washcloth.
- Add a clean lid to each jar and then twist a ring over each lid, but only until you feel the slightest resistance.
- Set your jars down into a water bath canner, making sure each jar does not touch the pot or any other jar. Mine holds 7 pint jars.
- Fill your canner with water, covering your jars by about two inches of water or so.
- Put on the lid and turn the heat to high. When your water reaches a rolling boil, turn down the heat a couple notches being careful to maintain the boil.
- Set your timer for 10 minutes. When your jars have processed for the full ten minutes, remove them from the water and set them aside on a towel to cool for 24 hours.
- You will know they have sealed if the center of each lid has popped down and pings when you tap it.
- Label each jar with item name and date, remove the rings, and store in a cool, dry place for up to a year.
Nutrition Facts | |
---|---|
Serving size: 1 | |
Calories | 36 |
Calories from Fat | 0 |
% Daily Value * | |
Carbohydrates 9 g | 3% |
Fiber 1 g | 4% |
Sodium 2 mg | |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Related Recipes:
Preserving Pineapple Jam with the Water Bath Canning Method
Homemade Mixed Berry Jam for Water Bath Canning
The Best Ever Sweet Tomato Jam
Now I say 6lbs of pears because that’s about how much it takes to fill up my large crockpot. I wish I could tell you exactly how many pears that meant, but even amongst the pears I’m cutting up, there are some really large ones and some little tiny ones. I would say if you have a large crockpot, fill it all the way up with pears and use the recipe like normal. If you only have a small crockpot, fill it up the same way, but then cut everything else in half.
I know I frequently say to make each recipe your own and just find a substitution for any missing ingredients in your recipe. However, even though cardamom is a lesser known spice that most everyone will likely not have in their pantry, it is crucial in this recipe. This one is worth making the trip to the grocery store to grab. Cardamom is the main scent/flavor that makes this jam what it is. Although it will still be delicious, without cardamom, it’s not going to be spiced vanilla pear jam. Trust me, you don’t want to substitute this one out.
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This jam is one I have a really hard time holding on to each year. As soon as I start making it, everyone I know, and many people I don’t, are usually asking me for it. Most of the jars I make usually go out as gifts, or are sold, and I don’t get many. I learned my lesson last year and now I’m going to make an extra batch just for my family and me. Be prepared to have people asking you for your recipe on this one, or even a jar of their own if they know you have extra. This might be just the perfect gift for your friends and family at Christmastime.
Either way it works out for you, I know you’re going to enjoy it!
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We have a pear tree so I was excited to come across a different recipe to use them in. This tastes great in pancakes and waffles. Thank you.
It sure does! This has been my favorite overall jam every year next to my Mixed Berry Jam. I’m glad you were able to find a use for your pears. I bet it turned out amazing!
Do you peel the pears?
I do not. There is a lot of nutrients available in the peels of most fruit and veggies. If I don’t have to peel it, I don’t.
Can you freeze this recipe instead of canning it? I freeze all my jams. Just curious
I’m sure you could. I’ve never tried freezing any. My freezer space is limited and I’m always wary of filling my freezer with as often as we’ve lost electricity over the years. lol That’s why I can everything.
I have asian pears, would this work in the recipe? Thank you
Absolutely.
I am in the middle of making your Vanilla Spiced Pear Jam.
I just used the immersion blender to make it smooth. I like smooth Jam too ! 🙂
However, your written instructions do not say leave the lid off and cook till thick as you like. Your pictures do.
My question is, my pears seem very watery, and not very sweet at all. (They do smell amazing)
How long do you normally look them with the lid off to get them to thicken up ? I am using the large crock lot.
I will make sure to change that in the recipe. That would definitely make a big difference. It only takes mine a few hours to thicken up after leaving the lid off.
I followed the directions to a tee and it came out more like a pear sauce than a jam. Cooked it for an additional 3 hours and it still didn’t thicken up.
Maybe you needed to cook it at a higher temperature. And if you don’t take the top off of the crockpot after blending, the water will never cook off. I’ve never had any issues.
This is such a great idea! I have a bunch of pears to use up and this will be a great way to enjoy them longer!
Thank you! It’s one of my favorites.
Thanks for sharing! I love this blend of spices! They pair beautifully with pears!
Thank you! It’s one of my favorites.
I havr acid reflux. What would hsppen if I did not put the lemon juice in this recipe?
The pears would turn brown and the recipe may not be safe for canning. Lemon juice keeps the pears from oxidizing and raises the acidity of the jam for canning.
I made two batches today and it smells wonderful. However after I blended it I left the lid off for another 3-4 hours to thicken. It’s still very runny. I’m not sure what I did wrong – followed directions exactly. I looked at other recipes that said to cook on low without lid after its blended to thicken, however mine is still runny. Any suggestions on how to thicken it? Thanks
I’m kind of a set and forget kind of cook when it comes to jam in the crockpot, which is one thing I love about it so much. I literally just blend it up when I notice it’s all withered in the pot, and then leave the lid off and continue cooking until it’s thickened. Now, I do need you to realize that this isn’t going to be the typical jellied jam like at the grocery store. Without any chemicals it is going to be a bit softer, like cooked fruit.
Hi! I just wanted to ask if this recipe has been tested for canning safety? It really sounds amazing!!
I’m not sure, but it’s basically just applesauce. I’ve been making it for years and it’s one of my favorites.
What would you say the consistency of this will be? I’ve only ever made jelly/jam, with pectin in it. Will this be more like a thick applesauce? We finally got a small harvest off our tree and I’m excited to give some out for Christmas gifts!
Actually, this isn’t going to be your traditional jellied jam. It’s natural without chemicals, so it’s going to be softer, like cooked fruit.
I really love the flavor…but it doesn’t seem to have set! I’m so sad, I went all in and made 3 batches, back to back…does it thicken in the next 24 hours?
It does. First you cook it down uncovered after blending it up to your desired thickness. And then when you process it, it will thicken even more. However, this isn’t going to be your traditional jellied jam. It’s natural without chemicals, so it’s going to be softer, like cooked fruit.
Do you peel the pears first
I don’t. There are tons of awesome nutrients in the skins that I would miss out on if I peeled them.
Did you blend skins and all or run through a food mill?
I don’t. There are tons of awesome nutrients in the skins that I would miss out on if I peeled them.
I just tried this recipe. I didn’t have orange juice so I omitted, thinking I would add more lemon juice and water if needed. Firstly, this smells heavenly. Beautiful fall smells and my boy was quite interested in when it would be finished. Secondly, unfortunately, there was FAR too much water and it made more of a pear wassail than anything resembling pear sauce. I’m presently attempting to boil off the excess liquid to see if I can save the batch.
I would recommend far less added liquid than what is called for; perhaps only a cup of liquid?
The trick is cooking it down. Once it’s all cooked to heck and you blend it up, I leave the top off of the crockpot and let it cook down to my preference. The liquid won’t matter because you can cook it down to get rid of any extra liquid.
I am looking forward to making this,, but what about the skins, you don’t peel the pears?
I don’t. There are tons of awesome nutrients in the skins that I would miss out on if I peeled them.
Can a pressure canner be used instead of a water bath
Sure. Why not? 🙂
Hi there! I went and made this and realized that it was much more liquid than it should be. So I came back and checked your page and see that it looks like you’re using a tablespoon measuring spoon for the orange juice in your photos not a cup measuring spoon. The recipe calls for 1 cup.
Can you please let me know what it should be?
Thanks!
The trick is cooking it down. Once it’s all cooked to heck and you blend it up, I leave the top off of the crockpot and let it cook down to my preference. The liquid won’t matter because you can cook it down.
Do you remove the skins prior to putting in the crockpot or using the Emersion blender?
I do not. The peels contain tons of awesome nutrients that I would miss out on if I peeled them first.
How many pint cans/ounces does the recipe using 6lbs of pears make?
Honestly, that depends on the pears and how much you cook them down. It’s a little different every time. But if I have a little leftover, I’ll just use it right away or my kids will eat it. lol
I made this today…amazing! We ate it with cottages cheese. So good. Thank you for the recipe! We have an heirloom l, organic pest tree and this was just the thing. I’m going to make it again tomorrow and mix the two batches before canning. Gonna use more pear and make it thicker.
Oh, I’m so glad you enjoyed it!! It’s one of my favorite recipes.
I’m so used to pectin for jams and jellies but I don’t see any in this recipe. Does it thicken on its own? Just want to make sure I didn’t miss it. Thanks 😊
It does thicken on its own, with no need for pectin. Fruit has a natural pectin in it already that, with the help of a dollop of honey, allows the jam to thicken up on its own. I don’t like adding anything fake into my foods.
I just made this & it turned out perfectly! I think it’s a lot like apple butter, which is one of my favorites. Tastes delicious, I’m having it on toast with peanut butter. Yum! Thank you for this recipe.
I’m so glad that you enjoyed it!! It’s one of my favorites.