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I had lots of pears. I processed them into sauce and am working my way through it. I wanted something a little different, so I started researching. I put together this recipe using ingredients and processes from a few different recipes. It isn’t a solid jam, but not quite a sauce either (or maybe I just had a good day and it didn’t turn into sauce!)
I used homemade vanilla extract and shook it before putting in so the bits of vanilla would come through. The Vanilla Pear recipes I found said NOT to use extract, the flavor wouldn’t come through as well. I thought it was terrific!
Difficulty: Easy
Servings: 7 half-pints (and some)
Prep Time: 20 minutes (including filling jars) Cook Time: 25 minutes (including processing time)Ingredients
4 cups pear sauce
2 cups (1 20 oz can) crushed pineapple
4 cups sugar
2 Tbsp vanilla extract or 2 vanilla beans, slit and scraped
1 pkg pectin
Directions
Combine pear sauce, pineapple, vanilla, and pectin together.
Bring to a full rolling boil. Add sugar and return to a full rolling boil. Boil for 1 minute.
Remove from heat and ladle into prepared jars, leaving 1/4″ headspace; apply lid and ring.
Process in a BWB for 10 minutes.
Categories: Boiling Water Bath, BWB Jams, Jellies, Butters & Preserves, Canning, Other Condiments, Preserving, Sauces
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6:36
pm
This sounds yummy! Do you drain the crushed pineapple, or put it in juice and all?
8:04
am
Juice and all! There really isn’t that much juice and it just so happened to make 2 cups worth, so I went with it and doubled the amount of pear sauce.