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Homemade Vanilla Bean Pear Preserves: Easy Canning Recipe

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These homemade vanilla bean pear preserves are less sweet, more sophisticated, with vanilla warmth that makes you slow down with each bite. The pears stay suspended in a silky, not-too-thick syrup — spreadable luxury that’s perfect for cheese boards, breakfast, or gifts.

Ingredients

Scale
  • 3 pounds ripe but firm pears (about 6–7 medium pears), peeled and chopped into ½-inch chunks
  • 2 cups granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 whole vanilla beans, split and seeds scraped
  • ¼ cup water

Instructions

  1. Wash, peel, and core the pears. Cut into ½-inch chunks. Toss with 1 tablespoon of lemon juice to prevent browning.
  2. Split vanilla beans lengthwise and scrape out seeds. Reserve both seeds and pods.
  3. In a large pot, combine pears, sugar, lemon juice, vanilla bean seeds, and empty pods. Add water and stir. Let sit at room temperature for 30-45 minutes until sugar draws out moisture.
  4. Place pot over medium heat and stir until sugar dissolves (5-7 minutes). Bring to a gentle boil, then reduce heat to medium-low for a steady simmer.
  5. Cook for 35-45 minutes, stirring occasionally, until mixture reduces by about a third and syrup coats the back of a spoon. Test by placing a small spoonful on a chilled plate; if it wrinkles when pushed, it’s done.
  6. Remove vanilla pods with a fork or tongs. Rinse and dry pods for making vanilla sugar.
  7. If canning, prepare water bath canner. Wash jars, lids, and bands. Keep jars hot.
  8. Ladle hot preserves into hot jars, leaving ¼ inch headspace. Remove air bubbles, wipe rims, center lids, and screw bands fingertip-tight.
  9. Process jars in boiling water bath for 10 minutes (adjust for altitude). Turn off heat, let jars sit 5 minutes, then remove to towel-lined counter.
  10. Cool completely, undisturbed, for 12-24 hours. Check seals; refrigerate any unsealed jars and use within 3 weeks.

Notes

Don’t rush the maceration step; it draws out natural pectin. Watch heat to prevent scorching. Use a thermometer for precision (220°F at sea level). Skim foam for clearer preserves. Double-check seals after cooling. Sealed jars keep up to 1 year in cool, dark place; opened jars refrigerate and use within 3 weeks. For low-sugar version, reduce sugar to 1 cup and add Pomona’s Universal Pectin.

Nutrition

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