Recipe courtesy of Mmm, Taste This!
4 Cups of Diced Asian (or regular) Pears
2 Cups of Sugar (we use Organic)
1/4 Cup Water
1 Tbsp Grated Fresh Ginger
1 Real Vanilla Bean, Split
Clean Jar with Tight Fitting Lid
Place diced pear, sugar and water is saucepot, over medium low heat.
Stir until sugar starts to dissolve. Add the grated ginger to the pot,; stir.
Cut vanilla bean in half width-wise. Then, starting one inch from end, cut again lengthwise, splitting the bean.
Add the whole split bean to the pot. Simmer on a low boil, stirring often.
Jam will foam up, then begin to reduce. Continue cooking until the mixture thickens and reduces by half.
Remove from heat, and set aside to cool. That’s It! It’s Done!
Spoon cooled Jam into the clean Jar.
Place jar in the fridge, but leave the lid off overnight to avoid condensation.
Cover tightly with lid the next morning.
Assuming you don’t polish it off in a few days, Jam should keep in fridge for several weeks.