Raspberry, Pear And Vanilla Jam

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.