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.
PEAR HONEY
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.
5 comments:
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.
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.
Who knew using canned pineapple would work. Glad one of us is on the ball.
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.
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.
Post a Comment