Pear-Vanilla Freezer Jam

• 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

1. Place pear in a food processor; pulse until finely chopped.
2. Place pear, rind, juice, and vanilla bean in a large saucepan.
3. Stir in pectin.
4. Place pan over high heat; bring to a boil.
5. Stir in sugar; cook 5 minutes or until sugar dissolves.
6. Bring to a boil; cook for 1 minute, stirring constantly.
7. Remove from heat.
8. Skim foam from surface; discard.
9. Remove vanilla bean. Scrape seeds into pear mixture; discard bean.
10. Stir 5 minutes to ensure fruit is suspended in jam.
11. Cover and chill overnight.
12. Refrigerate jam in airtight containers up to three weeks, or freeze up to six months.

bartlett, lemon rind, lemon juice, lemon juice, vanilla bean, crystals, sugar

Taken from www.food.com/recipe/pear-vanilla-freezer-jam-191944 (may not work)