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.
Pear-Vanilla Freezer Jam
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.
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- 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
- 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
- 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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