Ingredients with Measurements:
- 2 pounds of ripe pears, peeled, cored, and diced
- 1 vanilla bean, split and scraped
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- Pinch of salt
Special equipment needed:
- Large, heavy-bottomed pot
- Wooden spoon
- Canning jars with lids and bands
- Water bath canner
Step-by-step instructions:
1. In a large, heavy-bottomed pot, combine the diced pears, vanilla bean, sugar, lemon juice, and salt. Stir well to combine.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.
3. Reduce the heat to medium-low and simmer the mixture, stirring occasionally, until the pears are soft and the mixture has thickened, about 45 minutes to 1 hour.
4. Remove the vanilla bean from the pot and discard.
5. Using an immersion blender or a food processor, puree the mixture until smooth.
6. Return the puree to the pot and simmer for an additional 10-15 minutes, stirring occasionally, until the mixture has thickened to your desired consistency.
7. While the mixture is simmering, prepare your canning jars and lids according to manufacturer instructions.
8. Once the mixture has thickened, ladle it into the prepared jars, leaving 1/4 inch of headspace.
9. Wipe the rims of the jars clean and place the lids and bands on top, tightening the bands just until they are snug.
10. Place the jars in a water bath canner and process for 10 minutes.
11. Remove the jars from the canner and let them cool to room temperature.
12. Check the seals on the jars and store in a cool, dark place for up to 1 year.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 15 minutes
Temperature:
Medium-high heat and medium-low heat
Serving size:
Makes about 4-5 half-pint jars
Nutritional information:
Per serving (1 tablespoon): 40 calories, 0g fat, 10g carbohydrates, 0g protein, 0mg sodium
Substitutions for ingredients:
- You can use any variety of ripe pears for this recipe.
- If you don't have a vanilla bean, you can substitute 1 teaspoon of vanilla extract.
Variations:
- Add a pinch of cinnamon or nutmeg for a warm, spicy flavor.
- Substitute the lemon juice with lime juice for a slightly different flavor profile.
- Add a splash of brandy or rum for a boozy twist.
Tips and tricks:
- Be sure to stir the mixture occasionally to prevent it from sticking to the bottom of the pot.
- Use a candy thermometer to ensure that the mixture reaches the proper temperature for canning.
- If you prefer a chunkier confiture, skip the pureeing step and leave the mixture as is.
Storage instructions:
Store in a cool, dark place for up to 1 year.
Reheating instructions:
Simply spoon the desired amount of confiture into a microwave-safe bowl and heat in 30-second intervals until warm.
Presentation ideas:
Serve the confiture in a small dish alongside a cheese plate or spread it on toast or croissants.
Garnishes:
Garnish with a sprig of fresh mint or a dusting of powdered sugar.
Pairings:
This confiture pairs well with a variety of cheeses, including brie, camembert, and goat cheese.
Suggested side dishes:
Serve alongside a charcuterie board or a fresh baguette.
Troubleshooting advice:
- If the mixture is too thin, continue to simmer it until it thickens to your desired consistency.
- If the mixture is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
Be sure to follow proper canning procedures to ensure that the confiture is safe to eat.
Food history:
Confiture is a French term for a jam or preserve made from fruit.
Flavor profiles:
This confiture has a sweet, fruity flavor with a subtle hint of vanilla.
Serving suggestions:
Serve the confiture as a condiment for cheese, spread it on toast or croissants, or use it as a filling for pastries.
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Region: French