Total Time
40mins
Prep 30 mins
Cook 10 mins

From Cooking Light October 2006.

Ingredients Nutrition

Directions

  1. Place pear in a food processor; pulse until finely chopped.
  2. Place pear, rind, juice, and vanilla bean in a large saucepan.
  3. Stir in pectin.
  4. Place pan over high heat; bring to a boil.
  5. Stir in sugar; cook 5 minutes or until sugar dissolves.
  6. Bring to a boil; cook for 1 minute, stirring constantly.
  7. Remove from heat.
  8. Skim foam from surface; discard.
  9. Remove vanilla bean. Scrape seeds into pear mixture; discard bean.
  10. Stir 5 minutes to ensure fruit is suspended in jam.
  11. Cover and chill overnight.
  12. Refrigerate jam in airtight containers up to three weeks, or freeze up to six months.

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