I like to make all of my jams without pectin. In order to do that I use homemade applesauce in the recipes since apples naturally have pectin in them.
Pour in a large pot all together;
- 4 cups of (peeled and cored) diced pears
- 1 1/2 Tbsp lemon juice
- 10 oz (drained) pineapples (1/2 a 20 oz can)
- 4 1/2 cups sugar
- 2 cups applesauce
If you are going to can it, boil your jars, lids and rings.
Cook all together until thick enough to coat the spoon in a thin gel. (Because of the water content of the pineapples, it cooks longer than other jams.)
Use an immersion blender to puree it all together.
Pour it into jars using a 1/8th headroom and water bathe as directed by the USDA.
(I doubled the batch and it made 3 pint jars and 5 – 8oz jars.)