OK, first of all, I don't know what is going on with all my buttons. Please excuse the crazy photo bucket upgrade stuff. I did not make my own buttons and am therefore completely ignorant as to what to do. I am seeking help but please bear with me until then.
Now onto the real post.
Sweet Sunshine. Pear season is here and I am happy to say I made it through my first 30 lbs of pears. One of my favorite pear recipes comes from a fellow canner and neighbor. She sent this pear pineapple jam recipe my way last year and I was hooked. It is such a refreshing and unique jam. It is actually the only jam I make with the full amount of sugar and is therefore a little more time consuming then my other jam recipes.
This recipe can be doubled. I made seven 4 oz jam jars and 3 half pints from the following amounts.
4 Cups of pears peeled and cored and mashed to make 3 cups
10 oz of crushed pineapple (1/2 a 20 oz can)
1 1/2 Tbs lemon juice
1 package of fruit pectin ( I did not use Pomonas Pectin for this recipe)
4 1/2 cups of sugar.
Prepare and sterilize jars and jar rings. Keep jars warm in boiling hot water or on the Heated dry setting of your dishwasher until ready to use.
Mash pears and add pineapple. Pour fruit into a 6 or 8 quart saucepan. Gradually stir in pectin. Over high heat, and stirring constantly bring fruit to full boil that cannot be stirred down. Add entire amount of sugar all at once and stir to dissolve. Return to a full rolling boil and boil for 1 minute, stirring constantly. Skim foam from top. Ladle into hot jars and fill 1/8 inch from the top. Carefully place lids and tighten rings. Process in a water boiling canner or steam canner for 5 minutes. Add an additional five minutes for every 3000 miles above 3000 miles above sea level. i.e. I process for 15 minutes because my altitude is above 6000 feet.
Enjoy and don't forget to give a few away.