MY PEAR TREE IS OVERLOADED ANY RECIPES
posted by MYSTIC @ 10:24 PM
3 comments
MYSTIC ISLE
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Monday, August 13, 2007
About Me
- Name: MYSTIC
- Location: North Carolina, United States
"There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." ~Albert Einstein
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3 Comments:
Pear-Vanilla Freezer Jam
Recipe #191944
From Cooking Light October 2006.
by kburie | Edit...My Notes
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44 servings 88 tablespoons 40 min 30 min prep
Change to: tablespoons US Metric
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
Not the one? See other Pear-Vanilla Freezer Jam Recipes
Unprocessed/Freezer Jams & Preserves
Lemon Jams & Preserves
Fall Jams & Preserves
Kid Pleaser Jams & Preserves
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.
WHAT DO I DO WITH THE 20 METRIC TONS OF LEFTOVER PEARS?
Try sharing them with other people...with the price of fruit these days...I am sure they wouldn't mind. You could also cut them up and take them to the boy's practice and games. It would be a great refreshing treat after being out in the heat all evening.
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