Pear Pineapple No Cook Freezer Jam Recipes

PEAR AND PINEAPPLE JAM

Steps:

• 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.

PEAR PINEAPPLE NO-COOK FREEZER JAM

Steps:

• Rinse, peel, quarter and core pears. Coarsely grind pears in food grinder, blender or food processor. Measure 1 3/4 cups. If necessary, add water to make exact measure. In 4 quart bowl, stir together pears and pineapple. Add lemon juice and ascorbic acid; mix well. Add sugar and corn syrup, stirring thoroughly to dissolve sugar. Let stand 10 minutes. In small saucepan, mix water and fruit pectin. Bring to boil over medium heat, stirring constantly, and boil 1 minute. Turn into fruit mixture. Stir vigorously 3 minutes. Ladle into clean 1/2 pint jars or freezer containers leaving 1/2 inch head space (no paraffin needed). Cover with tight lids. Label containers. Let stand at room temperature until set (It may take up to 24 hours). Jam to be eaten within a week or two may be stored in refrigerator. Store remaining containers in freezer and transfer to refrigerator as needed.

FREEZER PEAR HONEY JAM

Steps:

• Combine pears, sugar, crushed pineapple, and lemon juice in a large bowl. Pulse in batches in a food processor until coarsely chopped.
• Pour pear mixture into a large pot; bring to a rolling boil. Reduce heat; simmer, stirring frequently, until it thickens, about 45 minutes. Let cool to room temperature, 1 to 2 hours.
• Ladle into a freezer bag, seal, and transfer to the freezer.

GINGER PEAR FREEZER JAM

Steps:

• Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon zest and ginger. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar. Boil for 1 minute, stirring constantly. Stir in vanilla., Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

CERTO PEAR JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and core pears. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice.
• Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

NO COOK FREEZER JAM

Steps:

• Stir sugar and contents of package in a bowl until well blended.
• Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
• Ladle jam into clean plastic (or glass)freezer jars.
• Twist on lids and let stand until thickened, about 30 minutes.
• Refrigerate up to 3 weeks or freeze up to 1 year.
• NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
• Fresh Peaches: 12 medium.
• Frozen Peaches: 3 (16 oz) bags.
• Fresh Raspberries: 6 (6 oz) pkgs.
• Frozen Raspberies: 3 (12 oz) bags.

MCP® PEACH-PINEAPPLE FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-1/4 cups prepared peaches into large bowl. Measure exactly 1 cup crushed pineapple with juice into bowl with peaches. Stir in lemon juice.
• Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.