5 Canning 101: Pear & Pineapple Jam

Pineapple Pear JamPantry Eats posted a recipe that intrigued me.

Pear & Pineapple Jam.

Sounded like a winning combination...

My neighbor gave me some Barlett pears from her bumper crop tree.

For this recipe, all I needed was about 5 of these large pears.

After peeling the pear, I used a melon baller to get the seeds out.

Then I used a paring knife to cut the stem and the blossom end off.

Ta da~ This pear is ready...

I cut them up in chunks and measured out 4 cups.

I measured out 10 oz. of canned crushed pineapple.

The recipe called for mashing them, but I do not have a potato masher.

I blended it in my food processor instead.

For this recipe, you will need 1 package of pectin.

This is from my first batch in my stainless steel stock pot.

I recommend a heavy bottomed pot...

AND stirring it constantly...(which I didn't do)

See that white stuff on top?

It's foam.

Just scrape it off and put it in a separate container.

It's okay to eat it.

You scrape off the foam to make your jam look pretty~

The result?

Beautiful, great tasting jam! Thanks, Rachelle!

Make some soon~

Pear & Pineapple Jam

(get the recipe here)

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