Description
Perfectly sweet – this small batch Pear and Pineapple Jam is so much easier than you would think! Made from only a few ingredients, this jam is a perfect accompaniment to your breakfast or brunch.
Ingredients
- 2 pounds Bartlett pears
- 1 pound peeled and cored pineapple
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 cup sugar
- zest from 1 lemon
Instructions
Peel, quarter and core the pears. Cut the pears and the pineapple into pieces about the size of a lima bean.
Combine the fruit, water and lemon juice in a heavy, non-reactive 5-quart pan. Cover the pan and bring it to a boil. Uncover and simmer for 15 minutes, stirring occasionally.
Add 1/2 cup of the sugar, then allow the liquid to return to a boil before adding the last 1/2 cup of sugar. Continue cooking the mixture for 10 minutes, stirring frequently. Reduce the jam to 3 1/2 cups and until the mixture reaches 212º-214º on an instant read thermometer. Remove from the heat and stir in the lemon zest.
Fill hot, sterilized jars to within 1/4” of the lips. Wipe the rims clean, place new lids on the jars, and screw the caps on tightly. Invert quickly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
Recipe Notes:
recipe source: Artisanal Preserves by Madelaine Bullwinkel
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 55
- Sugar: 12 g
- Sodium: 1 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg