This pear and pineapple jam has double the flavor and texture, so I love adding it to our stock now and then. To make this you only need a couple of fruits and a little bit of time.
If You Want More Taste, Try This Pear and Pineapple Jam
Get ready to make a jam that will become a family favorite!
This recipe is very simple, all I use is one pound of pineapple (usually one pineapple covers this) that I core, peel, and cut into chunks. I also use about two pounds of Bartlett pears that I also core, peel, and quarter. If you don’t have Bartlett pears, use Asian pears, green Anjou, or Concorde.
You can use other types of fruits if pineapple or pears aren’t available. To substitute the pineapples, go with guava or mango. When replacing the pears, use green apples or kiwi.
All that’s left for ingredients is the sugar, lemon juice, and lemon zest. I prefer white sugar, but you can use caster sugar, brown sugar, or honey. You can switch the lemon for lime or even an orange.
To begin cooking, I place both fruits, the lemon juice, and the water in a cooking pot. I allow the mixture to boil, and then turn it down to a simmer for about 15 minutes. I add the sugar next and cook for another 10 minutes.
These steps take patience, but you will need to watch over the mixture and stir. Otherwise, your jam can burn quickly without you noticing.
Lastly, I add the lemon zest for one final touch of aroma and flavor. Your cooked mix is now ready to be stored.
I keep my pear and pineapple jam refrigerated, and I suggest you do too. This jam usually lasts for a few weeks.
Try this jam any time, either for breakfast, or as a sweet treat, but you can also use it to make other recipes.
Pear and Pineapple Jam
1 lb (450 g) pineapple, peeled, cored, sliced in chunks
2 lb (900 g) bartlett pears, peeled, cored, cut in quarters
1/2 cup (120 ml) water
1 cup (128 g) sugar
1 tbsp lemon juice
- Mix fruits, lemon juice, and water in a large saucepan and cover.
- Bring to boil, reduce heat and simmer for 5 minutes.
- Stir in sugar, and cook uncovered on medium heat for 10 minutes until mixture thickens. Stir frequently.
- Once thick, stir in lemon zest.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and rings with warm soapy water then set aside.
- Ladle hot jam into pre-sterilized jars, leave 1/4 inch (6 mm) headspace.
- Remove trapped air bubbles by running a wooden spatula around the inside of the jar.
- Wipe rim with clean damp cloth.
- Apply lid and ring, adjust to fingertip-tightness.
- Process jars for 20 minutes (Adjust for altitude).
- Turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours.
- After 24 hours, test the seal on lids by pressing down the center, the lid shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.