Pear-Vanilla Freezer Jam - cooking recipe

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

Preparation

Place pear in a food processor; pulse until finely chopped.
Place pear, rind, juice, and vanilla bean in a large saucepan.
Stir in pectin.
Place pan over high heat; bring to a boil.
Stir in sugar; cook 5 minutes or until sugar dissolves.
Bring to a boil; cook for 1 minute, stirring constantly.
Remove from heat.
Skim foam from surface; discard.
Remove vanilla bean. Scrape seeds into pear mixture; discard bean.
Stir 5 minutes to ensure fruit is suspended in jam.
Cover and chill overnight.
Refrigerate jam in airtight containers up to three weeks, or freeze up to six months.