Wednesday, September 5, 2018

Madagascar Bourbon Bean & Bartlett Jam

  
I have recently begun to experiment with the vanilla beans I typically get - Madagascar Bourbon - versus Tahitian vanilla beans. So, you'll probably be seeing a stream of recipes from me that use the two kinds of vanilla.

While I know many people are focusing on apples, the darlings of Fall, I wanted the shine the spotlight on the pear. You can use any kind of pears that you want; I happened to have Bartletts in my fruit bowl.

This is jam is absolutely divine. On the sweet side for my savory-loving tastebuds, but delicious nonetheless. And it's so, so easy to make. 

Ingredients


  • 6 Bartlett pears, cored and thinly sliced (approximately 5 to 6 C)
  • 2 C organic granulated sugar
  • juice from 2 organic lemons (I used Meyer lemons from my parents' tree)
  • zest from 2 organic lemons
  • 2 vanilla beans, split lengthwise (I used Madagascar Bourbon beans)
  • 1/4 C water
Procedure

Place all of the ingredients - except the lemon juice - 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!

2 comments:

  1. I just got a bottle of Madagascar Bourbon Extract from Nielsen-Massey. I'm pretty impressed. I haven't tried the Tahitian vanilla yet.

    ReplyDelete

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