Spiced Vanilla Pear Jam

Ingredients

• 6 pounds Bartlett pears, very ripe
• 2 tablespoons fresh juice from 1 lemon
• 16 ounces all-natural, no sugar added, juice concentrate of your choice, thawed
• 1 vanilla bean, split lengthwise
• 2 cups water
• 2 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 to 2 teaspoons vanilla extract
• 1 package + 20% of another package of no-sugar pectin, optional

Directions

1. Sterilize your jars and lids, and tuck a small plate into the freezer now so it’s ready when you need to check the jam’s set. Peel, core, and finely chop the pears; if you want a smoother jam, you can puree them in a food processor instead. Put the pears in a large bowl with the lemon juice and toss everything together until the fruit is evenly coated.
2. Pour the juice concentrate and water into a non-reactive pot. With a butter knife, scrape the little seeds from inside the split vanilla bean, then add both the seeds and the scraped pod to the pot. Bring the mixture to a boil over medium heat, let it simmer for 10 minutes, and then remove and discard the vanilla pod.
3. Add the pears, cinnamon, cardamom, and optional vanilla extract to the pot. Bring everything to a boil over medium-high heat, stirring frequently so the fruit doesn’t catch or scorch on the bottom. After about 45-50 minutes, once the mixture has thickened, check it by spooning 1/2 teaspoon of the cooked fruit onto the chilled plate and returning it to the freezer. After 30 seconds, drag your finger through the fruit. It should hold in place instead of running across the plate, though jam made without sweetener won’t set quite like a traditional jam; you’re just looking for it to cling to the plate without being watery.
4. Optional: For a firmer set, stir in 1 package plus 20% of another package of no-sugar pectin once the jam is done. Whisk well so the pectin blends in without clumping. Bring the jam back to a boil, stir constantly for exactly 1 minute, and then take it off the heat.
5. Ladle the jam into the sterilized jars, leaving 1/4-inch of headroom, and process the jars in a hot water bath for 10 minutes.