Friday, January 7, 2011

First Jam of the New Year

For New Year's Eve I slow cooked a ham in pineapple juice. Which meant I had a large can's worth of crushed pineapple sitting in the fridge. What to do? (What do you think?) I found the following recipe on Pantry Eats and added a little extra pineapple and didn't crush the pears.

Today's jam is Pineapple-Pear Jam:
1 can crushed pineapple, drained
4 pears, chopped
1.5 T. lemon juice
4.5 c. sugar
1 pouch liquid pectin

Mix it all together the usual way. I got 7 half-pint jars out of it. It smells really tropical; I almost put some coconut in it but I thought that might be too much...

3 comments:

  1. Hey DJ! Hope you got our card; I wasn't sure how current the last address was.

    I've made and canned mincemeat the last 5 years. Using the pressure canner was a drag because we had a 50% loss rate, but this year I realized I was putting too much fluid in with the food and not giving enough headspace. 100% success rate this time around!

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  2. Well, hi! Long time no hear. Our card is coming, someday, when I get to cards again. Did get yours, though! Haven't tried mincemeat; would you care to share the recipe?

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  3. Sadly this one did not gel. I think I know why - I usually use liquid pectin and the recipe likely called for powdered. So I used less sugar than normal for liquid pectin. We shall call it a sauce and speak no more of it...

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