Cranberry Pear and Vanilla Bean Jam

Cranberry Pear and Vanilla Bean Jam

Cranberry Pear Vanilla Bean Jam - all of the wonderful flavors of fall perfectly balanced with sweet vanilla beans!

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Time

60 minutes

Difficulty

easy

Yields

4 servings

Ingredients

  • 12 ounces fresh cranberries
  • 1 pound pears (about 4-5 medium sized), quartered and cored, no need to peek
  • 1/2 cup sugar
  • 1 Rodelle Vanilla Bean, split and scraped - reserve pods for this recipe
  • 1 teaspoon fresh lemon juice

Directions

  • Prepare water bath canner by filling to 3/4 full of cool water. Add the jars and bring to a boil. Turn down and keep to a simmer.
  • Combine the pear quarters and cranberries in a heavy stockpot. Add in the scraped vanilla bean pods (reserve the seeds for later).
  • Cook over medium heat, stirring frequently to prevent burning, until the cranberries begin to pop, about 5-10 minutes.
  • Add the sugar, lemon juice and vanilla seeds. At this time, you can remove the bean pods carefully - mixture is very hot.
  • Continue cooking and stirring occasionally, until most of the cranberries have popped and the juices have been released from the pears.
  • Cook until the mixture reaches the desired thickness, about 20 minutes.
  • Test doneness by dropping a spoonful onto a plate. Let cool for a minute, then tilt the plate sideways. If the jam appears to keep its shape, it's done. If it separates, it needs more cooking time. (test and cook as needed)
  • Using an immersion blender (or upright blender or food processor), puree the mixture to desired consistency.
  • Spoon into hot jars, leaving 1/2 inch headroom. Wipe rims, place the lid and put into canner.
  • Bring the water to a boil and process for 10 minutes.
  • Remove to a protected countertop. After 1 hour, test the lids and place any unsealed jars into the refrigerator. Let the remaining jars cool another 2 hours. Label and date.

Inspired By Rodelle

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