INGREDIENTS
3 lbs pears, peeled, cored and thinly sliced to 1/2-inch pieces
juice of 1 large lemon
1 and 1/2 cups sugar (organic evaporated cane juice)
2 vanilla beans, split lengthwise
METHODS
Day 1. Add sliced pears, lemon juice, sugar and vanilla beans to a medium stockpot (4-quart) or Dutch oven. Bring to a simmer over medium-high heat. Transfer mixture to a heat-safe bowl, cover, and store refrigerated overnight.
Day 2. Prepare canner, jars and lids.
Transfer pear mixture to a colander suspended over a large bowl to strain fruit from juice. Add juice to a wide, heavy-bottomed stockpot or Dutch oven and bring to a boil over medium-high heat. Add vanilla beans. Continue to boil until juice reduces, thickens and begins to bubble thickly (about 214 degrees F on an instant thermometer). Remove vanilla beans and set aside.
Add pears to juice and return to a boil. Cook at a lively boil, over medium-high heat, until liquid thickens, pears soften and threaten to stick to the pan. To caramelize pears, reduce heat to medium and allow to cook, without stirring, until just browned (you will smell the pears browning); stir and ‘caramelize’ once again, then remove from heat, ladle into hot, sterilized jars and process in a boiling water bath for 10 minutes. If you like, you may snip the used vanilla beans into segments and add one segment to each jar before sealing.
Yields about 4 and 1/2 cups.
