Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 327.94 Kcal (1373 kJ) | ||
| Calories from fat | 0.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Cholesterol | 1.36mg | 0% | |
| Sodium | 3.64mg | 0% | |
| Potassium | 156.97mg | 3% | |
| Total Carbs | 82.52g | 28% | |
| Sugars | 73.48g | 294% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 0.07g | 0% | |
| Vitamin C | 10.2mg | 17% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 150.79 Kcal (631 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Cholesterol | 0.63mg | 0% | |
| Sodium | 1.67mg | 0% | |
| Potassium | 72.18mg | 3% | |
| Total Carbs | 37.95g | 28% | |
| Sugars | 33.79g | 294% | |
| Dietary Fiber | 1.99g | 17% | |
| Protein | 0.03g | 0% | |
| Vitamin C | 4.7mg | 17% | |
| Calcium | 6.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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