This jam is another of my particular favorites and is one I find it hard to live without. The specks of real vanilla dotted throughout the pale jam show its quality, infusing their aromatic flavor. Here, macerating the pears also brings out the most flavor from the fruit.
Makes about 4 cups
INGREDIENTS
- 2 pounds pears, peeled, cored, and cut into chunky slices
- juice of 1 large lemon
- 3 cups sugar
- 3 cups sugar
- 1 vanilla bean
INSTRUCTIONS
- Place the pears in a bowl with the lemon juice to stop them from discoloring. Sprinkle the sugar over the fruit and add ¾ cup water.
- Slice the vanilla bean in half lengthwise and scrape out the seeds, then tuck the bean in among the pears and add the seeds. Cover the bowl with a plate and leave overnight for the sugar to soak up some of the juices from the fruit.
- The next day, pour the contents of the bowl into a preserving pan and stir over a low heat until the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point, by which time the pear pieces will be translucent. Skim if necessary.
- Remove the vanilla bean, then pour the jam into hot, sterilized jars and seal.
