Cranberry Pear Vanilla Bean Jam – all of the wonderful flavors of fall perfectly balanced with sweet vanilla beans!
- | Easy
- | 60 mins
- | 4 servings
- 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.
- 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