1 medium pineapple, peeled, cored, and cut into 1-inch pieces
6-8 ripe Bartlett pears (about 4 pounds), peeled cored, and cut into ½-inch cubes
4 cups granulated sugar
1/3 cup fresh lemon juice
1 Plumped Vanilla Bean
Directions:
n a food processor fitted with the metal blade, chop the pineapple coarsely. Strain the juices into a nonreactive large saucepan. Reserve the pineapple pieces. Add the pears to the pineapple juices in the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer until the pears are tender, about 15 minutes.
Add the reserved pineapple. Stir in the sugar and lemon juice. Squeeze in the vanilla seeds. Split the vanilla bean lengthwise, add it to the mixture, and return to a simmer. Cook, stirring often, until the pears are soft and chunky and the mixture is slightly thickened, about 25 minutes. Remove and discard the vanilla bean.
Fill jars. Attach the lids. Process the jars for 20 minutes. Place a kitchen towel on the work surface. Remove the rack with the jars fro the pot. Using tongs, transfer the jars to the towel and cool completely.
