Ingredients
- 4 cups pears, chopped (this should be 5 Bartlett pears)
- 1 teaspoon lemon rind, grated
- 1/4 cup plus 2 tablespoons lemon juice
- 1 vanilla bean, split lengthwise
- 1.75 ounces pectin, dry (1 package)
- 4 cups sugar
How to Make
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Step 1: In a food processor place the pears and then pulse until chopped.
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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.
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Step 3: Cook stirring for 5 minutes; cover and chill overnight.
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Step 4: Refrigerate jam in airtight containers for up to 3 weeks or freeze for up to six months.
We hope you enjoy this recipe!
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