Enjoy the taste of ripe, in-season pears all year long with this simple jam. Spread on toast or English muffins, or try on gingerbread, bran muffins, and hot cross buns. The jam also makes a tasty glaze for pork tenderloin.
Place pear in a food processor; pulse until finely chopped. Place pear, rind, juice, and vanilla bean in a large saucepan. Stir in pectin. Place pan over high heat; bring to a boil. Stir in sugar; cook 5 minutes or until sugar dissolves. Bring to a boil; cook for 1 minute, stirring constantly.
Remove from heat. Skim foam from surface; discard. Remove vanilla bean. Scrape seeds into pear mixture; discard bean. Stir 5 minutes to ensure fruit is suspended in jam. Cover and chill overnight.
Note: Refrigerate Pear-Vanilla Freezer Jam in airtight containers up to three weeks, or freeze up to six months.
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Fabulous flavor. Use pear peelings to make juice for the most wonderful Pear Jelly. Lemon zest, fresh lemon juice and 2 vanilla beans per recipe transformed these ingredients into my all-time favorite jelly/jam ever.
This is the best jam I've ever made. Most jams are not quite as good as the original fruit but I actually thought this jam was better than the pears. I didn't have lemons so I used lime juice and skipped the zest. My friend used lemons. We compared and actually decided the lime is better. The jam has an even brighter and fresher flavor.