Pear Pineapple No-Cook Freezer Jam
Yield: 5 - 1/2 pint containers
2 pounds (about) 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 3/4 ounces) powdered fruit pectin
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.
Source: Mobile Register (Mobile, AL) 31OCT1985 (RB)
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