Go Back

Pear, Cardamom & Vanilla Marmalade

This pear, cardamom & vanilla recipe marmalade is what I like to call "Autumn perfection". It’s incredibly versatile. Serve it on toast, over pancakes, on waffles…. Definitely worth making extra to have on hand in your fridge!


  • 3 lbs. approx. 6 large Bartlett or red pears, ripe, peeled, cored, cut into 3/4” chunks
  • 2 vanilla beans split lengthwise, seeds scraped
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • 2 earl grey tea bags
  • 1 teaspoon cardamom


  • Bring ¾ cup (177 ml) water to a boil. Steep earl grey tea bags for 15 minutes.
  • Place steeped tea and remaining ingredients in a medium saucepan and bring to a strong simmer (not quite boiling) over medium-high heat, stirring often.
  • Lower heat to simmer gently for about 40 minutes, gently mashing the pears halfway through. Continue to simmer for another 15-20 minutes.
  • Remove from heat.
  • Pulse mixture in blender gently, adding 1-3 tablespoons of water if needed until desired consistency is reached.
  • Store in an airtight jar for up to 2 weeks.