Rhubarb Marmalade: My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift…a refreshing departure in flavor from all the berry jams and jellies. —Leo Nerbonne, Delta Juction, Alaska
Combine 8 cups chopped Bartlett pears (or any smooth, thin-skinned pear. There’s no need to peel.), 2 vanilla beans, 4 cups sugar. Cook medium heat, smashed. Add 1 packet liquid pectin and bring to boil for 5 minutes. Place in a can (canning process).