Pear Pineapple No Cook Freezer Jam Recipes
PEAR AND PINEAPPLE JAM
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.
Provided by Deborah
Categories Jams
Time 45m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 2 tablespoons, Calories 55 calories, Sugar 12 g, Sodium 1 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 15 g, Fiber 1 g, Protein 0 g, Cholesterol 0 mg
PEAR PINEAPPLE NO-COOK FREEZER JAM
Provided by ohdeer
Time 5h
Yield 5 half-pints
Number Of Ingredients 8
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.
Nutrition Facts :
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