 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
From Cooking Light October 2006. 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 3/4 ounce) 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.
|
|