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Homemade Cinnamon Vanilla Pear Preserves: Easy 3-Ingredient Recipe

Homemade Cinnamon Vanilla Pear Preserves - featured image
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This easy 3-ingredient pear preserve recipe uses ripe pears, sugar, vanilla, and cinnamon for a quick, delicious spread perfect for toast, cheese boards, or gifting.

Ingredients

Scale
  • 2 ½ pounds (about 5-6 medium) ripe but firm pears (Bosc or Bartlett), unpeeled, cored, and chopped into ½-inch chunks
  • 2 cups (400 grams) granulated sugar
  • 1 whole vanilla bean (or 2 teaspoons vanilla extract, added at the end)
  • 1 whole cinnamon stick (preferably Ceylon)
  • 2 tablespoons (juice of 1 lemon) fresh lemon juice

Instructions

  1. Wash the pears thoroughly. Cut them into quarters, remove the cores and stems, and slice into ½-inch chunks. Do not peel.
  2. Place the chopped pears in a large heavy-bottomed pot or Dutch oven. Add the sugar, lemon juice, and whole cinnamon stick. Split the vanilla bean lengthwise, scrape the seeds into the pot, and add the empty pod as well.
  3. Stir everything together until the sugar starts to dissolve. Let the mixture sit for 15-20 minutes to macerate and draw out juices.
  4. Place the pot over medium heat and bring to a gentle boil, stirring occasionally. Reduce heat to medium-low to maintain a steady simmer.
  5. Simmer for 25-35 minutes, stirring every 5 minutes, until the liquid has reduced by about half and the pears are tender but still hold some shape.
  6. To test for doneness, place a small plate in the freezer before cooking. Drop a teaspoonful of preserves onto the cold plate. Let it sit for 30 seconds, then run your finger through it. If it holds its shape and doesn’t flood back together, it’s done. If still runny, cook 5 more minutes and test again.
  7. Remove the cinnamon stick and vanilla bean pod (rinse and dry the pod for vanilla sugar). If desired, use an immersion blender for a smoother texture, but chunky is recommended.
  8. Remove the pot from heat and let the preserves cool for about 10 minutes. Ladle into clean jars, leaving ½ inch headspace. Wipe rims, screw on lids, and let cool completely at room temperature. Refrigerate after opening.

Notes

Do not peel the pears—the skins add natural pectin and a rosy tint. Use a heavy pot to prevent burning. The preserves will thicken as they cool. For a lower-sugar version, use 1 cup sugar and 2 tablespoons low-sugar pectin. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.

Nutrition

Keywords: pear preserves, homemade jam, vanilla cinnamon pear, easy preserves, 3-ingredient recipe, no pectin, small batch

Find it online: https://lyrafeast.com/homemade-cinnamon-vanilla-pear-preserves-easy-3-ingredient-recipe/