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.
Course Jams
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Servings 31/2 cups
Calories 55kcal
Author Deborah Harroun
Ingredients
2poundsBartlett pears
1poundpeeled and cored pineapple
1/2cupwater
1tablespoonfresh lemon juice
1cupsugar
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.
Notes
recipe source: Artisanal Preserves by Madelaine BullwinkelNutrition information provided as an estimate only. Various brands and products can change the counts.