The Leafy Cauldron

Fun and Fresh Food

Pear, Bourbon and Vanilla Bean Jam

September 10, 2015 by theleafycauldron

Pear, Bourbon and Vanilla Bean JamThe truth is I love making preserves so much I’d sacrifice the right to make anything else to keep on making jam. In the past couple of weeks I’ve made about 50 jars of various jams and I’ve never been happier with an activity than this one. Feeling brave, excited and adventurous, I branched out on my own and have an original recipe to share with you today.

Pear, Bourbon and Vanilla Bean JamPear, Bourbon and Vanilla Bean JamMaking your own preserves is a feeling unlike any other. I don’t know how to explain it, but if you love cooking and have an afternoon to spare, get yourself some jars, a big pot, fruit and try it out. Here (x) are the things you will need and some basics of canning. It’s easy, but it’s also serious business. Take sterilizing seriously (here is some information on that) and enjoy the rest of the process. Store in a dark place and use within a year, which means a jar or two is the perfect holiday gift (yes, it’s swiftly on its way and I’m very happy about it).

Pear, Bourbon and Vanilla Bean JamPear, Bourbon and Vanilla Bean Jam
Makes 6 half pint jars
Prep Time: 10 minutes
Total Time: about 60 minutes, mostly waiting for the water canner to boil

4 cups ripe pears, chopped fine or mashed
1 package dry pectin
1 tablespoon bourbon
4 1/2 cups granulated sugar
1/2 cup dark brown sugar
2 vanilla beans, split and scraped

Wash and dry jars, rings and sealing discs. Place mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside; heat sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use. In a large heavy bottomed pot, over medium high heat, mix the pears, pectin and bourbon and bring to a boil, stirring often. Next add the sugars and vanilla beans (insides and pods) and stir. Bring to a full rolling boil (which means that even when stirred it continues to bubble). Boil for one full minute. Remove from heat and take out the vanilla bean pods. Remove jars from water canner, ladle hot jam in them, measure your headspace, wipe rims and apply hot sealing disc. Screw rings only to fingertip tight and then place the jars back onto the rack in the water canner. Lower into water, making sure it is covered by at least an inch, cover and bring to a full rolling boil. Boil for ten minutes, turn off heat and then let sit for another five in the water. Remove, place on a flat surface and leave untouched for twenty-four hours. At that time, test the seals and store in a dark, cool, place. Use within one year.

Pear, Bourbon and Vanilla Bean Jam

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About

We here at The Leafy Cauldron believe food should be life affirming. We can do better! Started in 2011 as passion project to share a love of Harry Potter and vegan food, we've now branched out to focus on fun, fresh and innovative recipes that also happen to be allergy-friendly with zero compromise when it comes to taste and texture.

Dissatisfied with some common attitudes in vegan cooking, we decided to start a log of our own kitchen adventures. You’ll find fun and fresh recipes here presented in a to-the-point fashion. I promise to never, ever use the words “real food”.

If you're dealing with allergies and you're hoping to find a familiar recipe, let us know on Facebook and we'll try to help you out!

All cartoon artwork you see on the blog is made by the immensely talented Helen Bee Illustration!

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