Pear Vanilla Freezer Jam
"Recipe source: Cooking Light (October 2006)."
Original is 44 servings
Ingredients
Nutritional
- Serving Size: 1 (35.6 g)
- Calories 82.6
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3.5 mg
- Total Carbohydrate - 21.4 g
- Dietary Fiber - 0.6 g
- Sugars - 19.5 g
- Protein - 0.1 g
- Calcium - 3.1 mg
- Iron - 0.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a food processor place the pears and then pulse until chopped.
Step 2
In a saucepan add the pears, lemon rind, lemon juice and the vanilla bean and then stir in the pectin. Place over high heat and bring to a boil. Stir in sugar and cook 5 minutes or until sugar dissolves and bring back to a boil and cook for another minute, stirring constantly. Remove from heat and skim foam from surface and discard. Scrape seeds from vanilla beans and add to mixture; discard bean.
Step 3
Cook stirring for 5 minutes; cover and chill overnight.
Step 4
Refrigerate jam in airtight containers for up to 3 weeks or freeze for up to six months.
Tips
No special items needed.
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