Here is a recipe that preserves the warm flavors of fall. Bartlett pears, lemon, apple juice, vanilla and sugar mingle into a jam that you can either store in jars, using standard canning procedures, or refrigerate for about a week. It’s a gently sweet addition to your breakfast table.
Ingredients
- 5 pounds pears, preferably Bartlett
- Grated zest of a lemon
- 2 tablespoons fresh lemon juice
- 16 ounces frozen apple juice concentrate, thawed
- 1 vanilla bean, split lengthwise
- 2 cups water
- Nutritional Information
Nutritional analysis per serving (6 servings)
253 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 66 grams carbohydrates; 11 grams dietary fiber; 44 grams sugars; 1 gram protein; 10 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 pints
Preparation
- Peel, quarter and core the pears. Chop them in small cubes and toss them in a bowl with the lemon zest and lemon juice. Set aside.
- In a large heavy saucepan combine the apple juice concentrate with the vanilla bean and the water. Boil it over moderate heat for 10 minutes. Remove the vanilla bean and add the pears and their liquid.
- Bring the mixture to a boil over moderate heat and cook, stirring frequently, about 45 minutes, or until the mixture thickens enough to hold its shape on a spoon and has reached nearly 220 degrees on a candy thermometer.
- Spoon the jam into sterilized jars and seal, or refrigerate when cool.
1 hour 30 minutes
Dining and Cooking