“Jammers” have totally taken over my mind. I bought the pears and pineapple yesterday and was kicking myself for having given away all my canning supplies years ago…. then the voice or reason: namely Tim: “I didn’t bother to process…” yeah, like fourish pints of jam could ever last long enough to spoil in the fridge! Thanks for thinking things through, Tim!
i like your great idea of making these fab preserves & giving to friends w/o the entire canning thing.
i met sarabeth @ a book signing last year & she is truly so very passionate & gracious!
i agree with you tim…her cookbook is magnificent…from the layouts, paper & certainly recipes!
Lemony pineapple pear. I’m letting the sound of that roll around on my tongue for a while. Imagining the citrusy element… the texture of the pear… the puckery sweetness of the pineapple. Sounds fabulous.
Thinking this could have some VERY interesting savory applications as well…
this looks lovely and very unique. i would think with the pineapple/ lemon that it would have enough acidity to stay shelf stable at room temp if properly processed. do you have any idea about processing time for 1/2 pint jars? thanks!
Just made the preserves and jammers cookies today – delicious! I tasted the jam in the beginning stages of cooking and was worried it might be a little too sweet so I added the zest of 1 lemon. This gave it a nice zip. Be forewarned: these are addictive!
The Jammers were so delicious! I decided to make this jam today. (too late for zest- a great idea) Using 8 regular sized Bartlett pears and one nice sized pineapple, (vanilla bean paste) my yield was just 2 1/2 pints! Maybe weighing the pears would have made a difference?