Spiced Pear Jam with Pineapple

Standard

5 pears

Spiced Pear Jam with Pineapple

I had some Bosc pears left over from a catering job I had where I presented my wonderful Poached Pears and I knew that I needed to make use of them quick like before they went bad.  Jam is easy to make and so nice to give for hostess gifts.  So, I looked through my old array of recipes and found this.  It turned out really good and I think that you could even use it for an appetizer by placing a dab on some cream cheese that has been placed on a baguette slice.  Then you could surround the baguette slices with slivers of fresh pears. It also would be good on some peanut buttered toast.  Oh well, up to you—————

Ingredients:

  1. 7 or 8 firm pears (about 3 lbs. worth)
  2. 1 orange
  3. 1 lemon
  4. 1 C. canned and drained crushed pineapple
  5. 4 C. sugar
  6. 3-4 whole cloves
  7. Two sticks of cinnamon
  8. One inch piece of fresh ginger

Directions:

  1. Peel and core the pears
  2. Put the pears, orange and lemon in a processor and rough chop process.
  3. Place the above mixture in a large pot and add the pineapple, sugar, cloves, cinnamon and ginger.
  4. Place pot on medium high heat and stir fairly constantly until it comes to a boil.
  5. Reduce the heat to a medium high or even a bit lower so that the mixture will  be gently simmering for at least 30 minutes but most likely around 45 minutes.  Do watch it and stir it every 10 minutes or so.
  6. When the mixture becomes thick (test it by taking a bit out, putting it in the freezer for several minutes to see if it’s the consistency you desire) take it off the heat and let it cool.
  7. Hopefully you have put out some jam jars that you have sterilized in your dishwasher so that when the jam has cooled you’ll be able to place the jam in the jars and then put your paraffin on top.
  8. Save some to put in the frig for yourself to enjoy immediately.
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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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