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.)

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