You can’t have jammers without jam. You can use your favorite jam from the market, or you can go the extra step and make your own.
I came across this recipe because of the cookies I wanted to use it in, but I am glad to have found it. It is super easy to make. I think I like it best stirred into some yogurt or as a topping for vanilla ice cream. It is sweet and delicious and reminds me a little of a fruit cup you might eat in grade school. I know that doesn’t sound like a compliment, but it is— those things were good. It would also make a great filling for a coffee cake (yes, all I think about is coffee cake).
I didn’t bother processing this, since I new it was going to used quickly. But you certainly can. With all of that sugar, and some acid, It will keep for a few weeks in the fridge without any problem. If you are going to make this and use it as a topping for the jammers you might want to blitz it in the food processor to break down the chunks of pear.
Lemony Pineapple-Pear Preserves (Recipe adapted slightly from the Sarabeth’s Bakery Cookbook by Sarabeth Levine)
- 1 medium pineapple, peeled, cored, and cut into 1-inch chunks
- 6-8 ripe Bartlett pears (about 4 pounds), peeled, cored, and cut into 1/2-inch pieces
- 4 cups granulated sugar
- 1/3 cup fresh lemon juice
- 1/2 vanilla bean
In a food processor, chop the pineapple coarsely. Strain the juices into a large, nonreactive, saucepan. Reserve the pineapple pieces and pulp. Add the pears to the pineapple juices in the pan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer until the pears are tender, about 15 minutes.
Add the reserved pineapple, sugar and lemon juice and stir to combine. Scrape the vanilla bean seeds into the pot and add the half bean, return pot to a simmer. Cook, stirring often, until the pears are soft and chunky and the mixtures has thickened a little, about 30 minutes. Remove from heat and discard vanilla bean.
Process or refrigerate preserves until ready to use. Makes 4 pints.