Blueberry Pear Jam With Vanilla and Anise
What Inspired This Recipe?
I was trying to come up with a jam recipe to use for wedding favors, but me being the persnickety person I am, I wanted it to be perfect. I had looked on Pinterest for numerous recipes and googled a bunch too, but the recipes I tried didn't deliver on their promises. I got so desperate that I tried making blackberry jam using frozen blackberries. This led me to the conclusion that my jam would taste better if I used fruits that were in season or at least available ripe at the grocery store. So I settled on pears and blueberries. I looked into the ratio of fruit to pectin and mostly just used my jam making experience to form a recipe that I hoped would work out. I expected to have to experiment a lot, but on the first try, it was amazing. I was skeptical when I added the anise because I hate black licorice and had literally never heard of anise before I decided to try adding it to my recipe. So I realized what anise was right when I was adding it to my jam at the last moment and fervently hoped I would not hate it. I could literally eat this jam for the rest of my life and be happy.
I had no idea how messy this jam would be, but so much fun!
Tips and Tricks
- Be sure you are using full-sugar pectin as this recipe is heavy in sugar, but lower in pectin naturally. Also, don't use freezer pectin.
- Be sure you are constantly stirring your jam once it has started to bubble, otherwise it will get everywhere or potentially burn you.
- Always add your extracts after you have finished cooking your jam so that they do not cook off.
- Always cook your jam for at least a minute at a rolling boil after adding sugar so the pectin will set later.
- 2 cups sugar
- 4 large D'anjou Pears, cut and peeled
- 2 cups blueberries
- 1/2 teaspoon anise extract
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons lemon juice, fresh or bottled
- 1 cup water
- 2/3 cup sweet wine, such as moscato or spumante
- 2 teaspoons butter
12-16 four ounce jars, depending upon pear size.
Place blueberries, 1 cup of water, and pears in a blender. Be sure the pears are on top so it blends better and does not need to be mixed as much.
Pour fruit mixture into a large 4 qt pan.
Add all of the pectin and mix it up until it is completely dissolved.
Add butter to the mixture.
Cook the fruit/pectin mixture on medium high heat until mixture reaches about 190 degrees fahrenheit.
Add sugar and wine and stir it up until all the sugar is dissolved.
Cook the jam mixture until the temperature reaches 208 degrees fahrenheit.
The temperature advised in number 7 is only applicable if you are using a water bath canning system or pressure cooker for canning. If you are using any method of canning that does not involve processing the jars after they have been filled, you may need to aim for a higher temperature based on canning safety to prevent bacteria growth.
8. Once the mixture has reached the proper temperature, turn of the burner and add the vanilla and anise extracts. Be careful using too much anise if you do not care for black licorice; this recipe does not result in a strong black licorice taste, but too much more anise might.
Be sure you add the extracts after you have finished cooking the jam prior to canning because you do not want the extracts to cook off.
9. Pour the jam into sterile jars, seal them, and then finish canning them with your preferred method. Most canners process similar jams for 5 minutes at an altitude of 1,000 feet or less, but for this particular recipe I recommend processing for at least 10 minutes.
10. Let to set for 48 hours.
The jam will be set enough to use after 24 hours if you can’t wait to try it, but for long-term storage they need to set in a cool place for at least 48 hours.
Please feel free to use this recipe for gifts or wedding favors or something along those lines. Please do not use this recipe for personal profit as it is my intellectual property.
© 2018 oneta cantlon