Description
A lovely pale yellow pear jam that is full of the delicate taste of the harvest. Pear and pineapple are a lovely combination and the lime and vanilla make this jam extra special.
Ingredients
Scale
- 3 pounds pears, (9 cups roughly chopped fruit)
- 1 (8-ounce) can crushed pineapple, drained
- 5 cups sugar
- 1 tablespoon vanilla
- 2 teaspoons lime zest (from 1 lime)
- 2 tablespoons lime juice (from 1 lime)
Instructions
- Peel and core the pears, roughly slice.
- In a food processor, pulse several times so the pear is a small dice.
- Drain the crushed pineapple well.
- In a large saucepan over medium-high heat, add the pears, drained pineapple, sugar, vanilla, and lime juice, and stir to combine.
- Cook for 20-30 minutes, stirring frequently until the jam thickens.
- Use the saucer test or a thermometer to check for thickness. Remember the jam will thicken as it cools, because this jam relies on the natural pectin in the fruit it is a looser jam.
- Pour into sterilized half-pint jars and process for 10 minutes (or according to your altitude). See the Canned Apple Pie Filling post for more detailed instructions for canning.
- Store in the pantry for up to 2 years or if you don’t want to process the jam you can store the jam in the refrigerator for up to 3 months.
Notes
This recipe makes about 10 half-pint jars of jam.
If you need more information about canning, there are lots of wonderful tutorials on the web.