Vanilla Bean Pears in a Jar

Ashley Ramsey


I saw a few different recipes explaining how to make poached pears and vanilla bean pears. I decided to mix them together and try something new. I absolutely could not wait to test this in my kitchen with my canner!

This recipe may seem like a lot of work but it is so worth it. I loved the elegant flavor and I know these will make PERFECT christmas gifts.

My husband loved eating them hot and is excited to be creaking these jars open later. My dog loved the huge mess I made peeling the pears and licking the sugar off of everything. Tried and True!

pinch tips: How to Core and Slice an Apple



7 Quart Ball Jars


1 Hr 20 Min


45 Min


vanilla bean
17 1/2 lb
bartlett pears
4 c
6 c
6 peppercorns per quart jar *pink or green looks great*

Directions Step-By-Step

Select your pears. They should be slightly firm and not mushy. When you press your finger against the pear the skin should spring back.
*I used Bartlett Pears which are currently in season! (Typically first two weeks in September).
Prepare the Syrup for the pears. Take the four cups of sugar and the 6 cups of water and combine it into a large stockpot.
*I kept the stovetop on low and stirred occasionally.
Next take the vanilla bean and slice it down the center and scrape out the seeds into the syrup mixture. Save the bean for a later use.
Chop the vanilla bean into as many equal pieces. Save for another step.
Wash, Peel, Core and Cut the pears. Place pears into a spare large bowl until you are ready for the next step.
*I cut mine into quarters and used a melon ball scoop to help core the pears.
*This is a VERY time consuming step so use Fruit Fresh sprinkled over each layer of pears in the bowl to prevent browning and discoloration due to oxidation.
Once the pears are cut place them into the syrup mixture and boil for 5-7 minutes.
Place the pears into hot, clean and sterilized jars. Pack them as tightly as possible and mid way through the jar place 6 peppercorns. Also place one or two pieces of the vanilla bean into the jar.
*I used pink for the first batch and green for another. No real reason for the color other than it makes the jars more festive and pretty! If you don't have different colors black peppercorns are just fine.
Continue packing pears until you have 1/2 an inch from the top. Fill with syrup and stop 1/2 inch from the top.
Take a spatula and run it around the jar to release any air bubbles.
Repeat steps 7-9 for all of the jars.
*Do not forget to place the peppercorns and vanilla bean pieces- this creates the flavor!
Seal the jars and place in a water bath canner and boil for 25 minutes.
Once you take the jars out of the canner store in a dark cool place away from drafts. Let process overnight and test the seals in the morning.
If seals are properly set you can keep your pears for up to 16 months!!!

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