Low-Sugar Pear and Vanilla Jam Recipe

I made pear vanilla jam for the first time this summer and was pleasantly surprised at how well pear and vanilla complement each other. If you haven’t tried this combination yet, you’re in for a treat.

I adapted a recipe based on Pomona’s Universal Pectin, using less sugar and substituting organic vanilla extract for a vanilla bean — both are safe, common adjustments when using this pectin.

You can either freeze or can this jam. According to Pomona, the recipe was developed by a master canner and the acidity of the finished product is appropriate for processing in a boiling water bath; however, it was not kitchen-lab tested by Pomona.

Pomona’s Universal Pectin contains only 100% pure citrus pectin, which is vegan, gluten free, and GMO free. There are no additives, preservatives, sugar, or dextrose. There are no corn or apple by-products.

The monocalcium phosphate powder included with Pomona’s is a food-grade mineral source of calcium used to make calcium water that helps the pectin work.

Pomona’s Universal Pectin

Method Overview

• Peel, core, chop, and mash pears to yield 4 cups mashed fruit.
• Prepare calcium water and combine mashed pears with bottled lemon juice and vanilla.
• Bring fruit mixture to a rolling boil, stir in the sugar/pectin blend, boil until set, then remove from heat.
• Either process jars in a boiling water bath for safe home canning or freeze jars for long-term storage.

When canning jam for shelf stability, use bottled lemon juice rather than freshly squeezed juice. Bottled lemon juice is consistently 5% acidity, which helps ensure the proper acidity for safe water-bath processing. For freezing, freshly squeezed lemon juice is acceptable.

Frequently Asked Questions

What is a maslin pan? A maslin pan is a large pan with a heavy bottom that distributes heat evenly and encourages evaporation, which helps when reducing fruit to jam without scorching.

Do you need a maslin pan to make jam? No. If you don’t have a maslin pan, use any heavy-bottomed pot and stir frequently to prevent scorching.

Pear Vanilla Jam | Low Sugar

If you’ve never had pear and vanilla jam before, you’re in for a real treat. This recipe yields a delicate, lightly sweet jam that highlights the fruit with a gentle vanilla aroma.

Equipment

• Potato masher
• Maslin pan or other heavy-bottomed pot
• Canning equipment if processing jars (jars, lids, bands, canner)

Ingredients

• 1/2 teaspoon calcium powder (from Pomona pectin box)
• Approximately 3-1/4 pounds ripe pears (about 4 cups mashed)
• 1/4 cup bottled lemon juice (5% acidity) for canning; fresh lemon juice may be used if freezing
• 1 teaspoon vanilla extract
• 3/4 cup cane sugar
• 3 teaspoons Pomona brand pectin

Instructions

1. Prepare canning jars, lids, bands, and your water bath canner if you plan to can. Follow a recognized, approved canning procedure for sterilizing and processing jars.
2. Mix 1/2 teaspoon of calcium powder with 1/2 cup water in a small jar and shake until combined. You will use 1/2 teaspoon of the prepared calcium water in this recipe; refrigerate the remainder for later use.
3. In a small bowl, combine the sugar and pectin powder and set aside.
4. Peel, core, and cut the pears, then mash them until you have 4 cups of mashed fruit. You can mash completely smooth or leave small chunks for texture.
5. In a heavy-bottomed pan, combine the mashed pears, bottled lemon juice, vanilla extract, and 1/2 teaspoon of the prepared calcium water. Stir well and place over medium-high to high heat. Stir frequently to prevent sticking.
6. When the mixture reaches a rolling boil, stir in the sugar/pectin mixture. Continue stirring until the sugar and pectin are fully dissolved and the mixture returns to a boil. Remove from heat.
7. If canning: ladle hot jam into prepared half-pint jars, leaving appropriate headspace, seal with lids and bands, and process in a boiling water bath for 10 minutes (add 1 minute for every 1,000 feet above sea level). If freezing: fill jars only to the fill line to allow headspace for expansion or prepare freezer-safe containers according to safe practices.

Notes

• For safe shelf-stable canning, use bottled lemon juice because its acidity is standardized. If freezing the jam, freshly squeezed lemon juice is acceptable.
• You can leave the jam slightly chunky or mash the pears completely smooth depending on your texture preference.
• Store any leftover calcium water in the refrigerator for future jam batches.
• This recipe produces a lightly sweet, vanilla-scented pear jam that pairs well with toast, yogurt, cheese, and baked goods.

If you enjoy Pear Vanilla Jam | Low Sugar, you may also like a low-sugar raspberry freezer jam or other reduced-sugar fruit preserves.