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Pear Pineapple No-Cook Freezer Jam
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- #53528
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
2 pounds fully ripe pears
1/2 cup undrained canned crushed pineapple
1 tablespoon lemon juice
1 teaspoon ascorbic acid crystals
4 1/2 cups sugar
1/2 cup light corn syrup
3/4 cup water
1 package (1.75 ounce size) powdered fruit pectin
directions
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.
added by
ohdeer
nutrition data
59 calories, 0 grams fat, 15 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
September 29, 2020
Best jam ever (next to raspberry of course). Iâve made this recipe several times and it is quick and easy. My family loves it!
September 10, 2007
This recipe was very easy and tastes great. My family loves it!!