Tuesday, October 9, 2012

Bartlett-Vanilla Bean Jam


This is divine. On the sweet side for my savory-loving tastebuds, but delicious nonetheless. And so, so easy. I used the same amount of vanilla but cut the sugar in half and doubled the lemon. I also skipped the pectin.


6 Bartlett pears, cored and thinly sliced
2 C organic granulated sugar
juice from 2 lemons
zest from 2 lemons
2 vanilla beans, split lengthwise
1/4 C water

Place all of the ingredients - except the juice from 1 of the lemons - in a large flat-bottom pan. Bring it to a boil. Reduce heat and simmer until the pears are tender, approximately 15 minutes. Mash the fruit with a potato masher as the pears soften. Keep simmering until the liquid has thickened to the point where a path remains if you drag a spoon through the center. Stir in the last of the lemon juice. Remove the vanilla pod

Place the jam in sterilized jars, leaving about a 1/2" gap to the top. Gently tap the bottom of each jar on the counter to release any air bubbles. Using a damp clean towel, wipe the rims of the jars and secure the lids and rings. Process in a water bath for 10-15 minutes. Remove the containers with tongs and let cool on the counter.

You’ll hear the sound of can tops popping shortly—a sign that a secure seal has been made. Pop, pop, pop. Or, you can refrigerate the jar without processing and use it within three weeks. Enjoy!

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