Pear-Vanilla Freezer Jam

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

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 23.9g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 2.3mg
  • Calcium: 4mg

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

  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.
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