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Pear-Vanilla Freezer Jam

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 44 servings (serving size: 2 tablespoons)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Note: Refrigerate Pear-Vanilla Freezer Jam in airtight containers up to three weeks, or freeze up to six months.