Raspberry, Pear And Vanilla Jam - cooking recipe

Ingredients

2 1/4 lbs fresh or frozen raspberries
2 1/4 lbs firm ripe pears, cored, peeled and chopped
1 None vanilla bean, split
4 cups sugar

Preparation

Combine fruit, 1/2 cup water and vanilla bean in a large, heavy-bottomed saucepan. Bring to a boil on high heat. Reduce heat to low. Simmer, uncovered, 15-20 mins, until pulpy.
Add sugar, stirring until dissolved. Increase heat to medium and bring to a boil. Boil, uncovered, 25-30 mins, or until setting point is reached, stirring once or twice to prevent sticking. To check for setting point, drop 1 tsp of jam onto a saucer that's been chilled in the freezer. Cool to room temperature, then push jam with a fingertip. If the surface wrinkles, it's ready. If not, cook longer.
Skim foam from surface and allow bubbles to subside. Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.