Pear-Vanilla Freezer Jam

Pear-Vanilla Freezer Jam Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
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.

Yield:

44 servings (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 93
Caloriesfromfat 2 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 23.9 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 2.3 mg
Calcium 4 mg

Ingredients

4 cups coarsely chopped peeled Bartlett pear (about 5 large)
1 teaspoon grated lemon rind
1/4 cup plus 2 tablespoons fresh lemon juice
1 vanilla bean, split lengthwise
1 (1.75-ounce) package pectin crystals
4 cups sugar

Preparation

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.

Note:

Dana McCauley,

Cooking Light

October 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note