This not-too-sweet jam combines rich vanilla with delicate elderflower to accent the full pear flavor. My favorite market sells fruit in bulk and jam is such a satisfying way to use up produce. You will lose a considerable amount of weight in peeling and coring the pears. I started with a little over 8 lbs in order to have the 6 lbs prepped, so that’s something to keep in mind when you go to purchase fruit.

To scrape the vanilla bean, split in half using a paring knife. Scrape out the beans from the pod by starting your knife at the top and dragging it steadily towards the opposite end.

I have written in instructions for how to can the jam in the oven. Jam is considered a high-acid food and so is unlikely to become contaminated with anything toxic when processed properly. The jars are sterilized in the oven before use and will seal as they cool. Alternatively, you could use the water bath method or freeze what you don’t plan on eating within a few weeks. As with any home canned foods, double check for any potential signs of spoilage before consuming.

Pear Jam with Vanilla and Elderflower

Adapted from The Blue Chair Jam Cookbook by Rachel Saunders

Yield: 10-11 8-oz jars

6 lb peeled and cored very ripe pears (I used Bartlett)

2 lb sugar

12 oz lemon juice

1 vanilla bean

¼ cup elderflower liqueur

Combine the prepped pears with the sugar and lemon juice. Cover and refrigerate overnight.

The next day, preheat the oven to 250°. Place jars and lids in a sturdy roasting pan or baking sheet. Place the pan, with the jars, in the oven and heat for at least 30 minutes. I usually leave the jars in the oven until I’m ready to fill them. Place a small plate with several teaspoons or other small spoons into the freezer.

Transfer the pears to a large pot and add the scraped vanilla bean and pod. Bring to a boil over high heat and cook for 15-20 minutes, stirring frequently, until the pears are semi-translucent and the mixture has thickened slightly. Move the pot off heat and, using an immersion blender, puree for about 15-20 seconds. Or, transfer about ⅓ of the mixture to a separate bowl and process through a food mill or in a blender, and then return to the pot.

Return to medium/medium-high heat, adjusting the heat down to maintain a rapid boil but to minimize excessive splashing. Continue to cook for 15-20 minutes, stirring frequently, until the mixture has thickened and is no longer watery (see note below). Add the elderflower liqueur and continue to cook for several minutes longer, before removing from the heat. Remove the vanilla bean pods.

Pull the hot jars from the oven and carefully fill them with the hot jam, leaving about ¼ – inch of space at the top. Wipe the top of the jars clean with a damp paper towel. Carefully affix the lids, using a towel to help protect your hands from the hot jars. Return the pan, with the filled jars, to the oven and heat for an additional 20 minutes.

Remove the jars from the oven and place on a wire rack to cool to room temperature. Carefully check each jar to make sure it sealed before storing.