Sunday, October 25, 2015

Those Who Can, Can

image from The Graphics Fairy

I put up a half bushel of apples, half sliced and frozen for pies and half as apple butter using the recipe in the Ball Canning Book (my preserving Bible, after Putting Foods By).  I’ve been snooping around in my older cookbooks and if we get any pears this year, I’m going to make this.


9 c. sliced ripe pears
1 cup diced pineapple
Grated rind and juice of 1 lime
5 c. sugar

Grind the pears through the fine blade of a food chopper and combine all the ingredients in a preserving kettle.  Bring to a boil and cook the jam over a slow fire for about 20 minutes, or until the fruit is clear and the liquid is thick.  Pour into hot jars and seal.

The Complete Book of Home Preserving, by Ann Seranne, 1955.  Recipe as written, but I'm pretty sure Ms. Seranne expects the cook to peel the pears first.


Bunnykins said...

I'd sure like to know how you make out with this unique ?jam? I was always told that adding fresh pineapple to things meant they wouldn't set. I wonder if this is more fruit compote than jam? Sure has enough sugar for jam.
You've got me hungry again and wanting some of my grandmother's rhubarb and ginger jam, yum.

Shay said...

Fresh pineapple has some kind of enzyme that prevents jelling. Fortunately, boiling the hell out of fresh pineapple (or using canned) for as long as it takes to cook preserves destroys that enzyme.

Bunnykins said...

Who knew using canned pineapple would work. Glad one of us is on the ball.

Jackie said...

My grandmother used to make pear butter, which was similar to apple butter, but much, much better! I'm going to check your link to see if the recipe is in there, I don't know if I'd ever have the energy to peel & core so many pears, but it would be something to aspire to.

Anonymous said...

My mom made pear/pineapple jam when I was a kid. This may have been the recipe she used. It's wonderful-tastes the was a fresh fragrant quince smells. Hope you try it out.