Pear-Vanilla Freezer Jam

From Cooking Light October 2006.

• Ready In: 40 mins
• Serves: 44
• Yields: 88 tablespoons

Ingredients

• 4  cups  coarsely chopped peeled bartlett pears (about 5 large)
• 1  teaspoon  grated lemon rind
• 1⁄4 cup fresh lemon juice, plus
• 2  tablespoons fresh lemon juice
• 1  vanilla bean, split lengthwise
• 1 (1 3/4ounce) package  pectin, crystals
• 4  cups sugar

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.