Ingredients
Scale
8 cups chopped pears {I used Bartlett}
2 vanilla beans, split and seeded
4 cups sugar
1 packet liquid pectin {I used Certo}
Instructions
- Bring a boiling-water canner, 3/4 full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat.
- Let stand in hot water until ready to use.
- Drain well before filling.
- Chop enough pears to measure 8 cups.
- Place the pears, vanilla bean seeds, pods, and sugar in a 6 -8 quart pot, and cook over medium heat until the pears are soft.
- Mash half of the pears with a potato masher.
- Remove the vanilla pods, and bring to a boil.
- Add liquid pectin, stir and bring to a rolling boil for 5 minutes. Stirring constantly.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
- Wipe jar rims and threads.
- Cover with two-piece lids and screw bands on.
- Place jars on elevated rack in canner.
- Lower rack into canner. {Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.}
- Cover; bring water to gentle boil. Process 10 min.
- Remove jars and place upright on towel to cool completely.
- After jars cool, check seals by pressing middles of lids with finger.
- If lids spring back, lids are not sealed and refrigeration is necessary}. Yields {7} 1/2 pints.