Pear Pineapple No-Cook Freezer Jam Recipe

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.

Minted Pear Pineapple: Increase lemon juice to 3 Tablespoons and omit ascorbic acid crystals. Just before ladling into containers stir in 3 Tablespoons creme de menthe.