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Easy Homemade Spiced Vanilla Pear Preserves

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A deeply flavorful pear preserve made with vanilla bean, cinnamon, and cardamom. This recipe recreates a beloved farmstand memory with an overnight maceration technique for concentrated fruit flavor.

Ingredients

Scale
  • 3 pounds ripe but firm pears (about 6–8 medium), preferably Bartlett or Bosc
  • 2 cups granulated sugar (400 grams)
  • 1 whole vanilla bean
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon ground cinnamon (preferably Ceylon)
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • Pinch of salt

Instructions

  1. Wash, peel, and core the pears. Cut them into ½-inch cubes. Place in a large non-reactive bowl.
  2. Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the bowl with pears.
  3. Add sugar and lemon juice to the pears. Toss to coat. Cover and refrigerate overnight (8-12 hours) for maceration.
  4. The next day, remove the vanilla bean pod (rinse and dry for reuse). Transfer pear mixture and all liquid to a large heavy-bottomed pot.
  5. Add cinnamon, cardamom, ginger, and salt. Stir to combine.
  6. Bring to a full rolling boil over medium-high heat, stirring occasionally (5-7 minutes).
  7. Reduce heat to medium-low and simmer gently, stirring every few minutes, until mixture thickens and coats the back of a spoon (20-25 minutes).
  8. Test for doneness: place a small plate in the freezer, drop a spoonful of preserves on it, and let sit for 30 seconds. Tilt the plate; if it wrinkles and moves slowly, it’s done. If runny, cook 5 more minutes and test again.
  9. Remove the vanilla bean pod and discard (or reserve for vanilla sugar).
  10. If canning: ladle hot preserves into sterilized jars, leaving ¼-inch headspace. Wipe rims, screw on lids, and process in a boiling water bath for 10 minutes. If refrigerating: let cool slightly, transfer to clean jars, and refrigerate.
  11. Let jars cool completely at room temperature (4-6 hours). Preserves will thicken as they cool.

Notes

Don’t skip the overnight maceration—it concentrates the pear flavor. Use a heavy pot to prevent scorching. Skim foam during cooking for clear preserves. For a low-sugar version, reduce sugar to 1 cup and add low-sugar pectin. For bourbon variation, add 2 tablespoons bourbon during maceration. Store refrigerated preserves for up to 1 month; canned preserves keep up to 18 months in a cool, dark pantry.

Nutrition

Keywords: pear preserves, homemade jam, vanilla pear jam, spiced preserves, canning recipe, holiday gift, pear recipe

Find it online: https://piperplate.com/easy-homemade-spiced-vanilla-pear-preserves/