Discover the sweet simplicity of homemade jam! This small batch Pear and Pineapple Jam recipe is surprisingly easy to make and features a delightful blend of flavors perfect for any breakfast or brunch spread.
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There was a time, not so long ago, when the idea of homemade jam felt like an overwhelming mountain to climb. I dreamt of a pantry stocked with vibrant, fruit-filled jars, a testament to my domestic prowess. My journey into the world of canning began with great enthusiasm – I bought all the necessities: pounds of fresh fruit, countless shiny new jars, and bags of sugar. My initial foray resulted in an abundance, perhaps even an overabundance, of jam. As a small family, we quickly realized that consuming dozens of jars of a single flavor of jam each month was simply not feasible. The sheer volume felt daunting, and the joy of creation soon turned into the burden of storage and consumption. Disheartened by the excess and the commitment it demanded, I eventually gave up on my canning ambitions.
Fast forward to the present day, and thankfully, the culinary landscape has embraced a more practical and accessible approach: small batch recipes. This trend has been a game-changer for home cooks and aspiring canners alike. Instead of feeling pressured to create industrial quantities, small batch methods allow you to produce a modest, manageable amount of your favorite dishes and preserves. This philosophy resonates deeply with my past struggles, and I wholeheartedly welcome the convenience and flexibility it offers. It means I can indulge in the joy of homemade goodness without the accompanying stress or waste, making it perfect for today’s busy lifestyles and smaller households.
When I first encountered the cookbook “Artisanal Preserves,” I knew immediately that it was exactly what I needed. My desire to create delicious, homemade jams had never truly faded, but the fear of committing to huge batches remained. This book promised a solution, allowing me to explore new jam recipes and flavors without filling my entire freezer or overflowing my cupboards with countless jars of the same creation. The concept of “small batch canning” immediately captivated me. It’s about bringing the wholesome, handmade quality of traditional preserves into a modern context, making it enjoyable and sustainable. This approach perfectly aligns with my belief that cooking should be a source of pleasure, not pressure.
Here’s a closer look at what makes “Artisanal Preserves” a standout:
Visual Appeal (or the lack thereof): none. Many cookbook enthusiasts, myself included, often gravitate towards books adorned with beautiful, inspiring photographs. It’s true that “Artisanal Preserves” foregoes this visual luxury, and initially, I felt a pang of disappointment. However, after diving into its pages, I quickly realized that for a book focused on jams and preserves, the absence of photos isn’t a deal-breaker. We generally know what jam looks like! The book’s strength lies in its clear instructions and innovative flavor combinations, allowing the essence of the fruit to take center stage. While I still appreciate a visually rich cookbook, this one proves that substance and clarity can shine without a single glossy image.
Difficulty Level of Recipes: Easy to Medium. The world of jam-making can often be intimidating, conjuring images of complex processes and specialized equipment. This cookbook, however, demystifies the art of preserving. While some might initially feel daunted by the prospect of canning, the recipes within “Artisanal Preserves” are remarkably straightforward. They break down each step into simple, actionable instructions, making it an ideal resource for both beginners and those looking to refine their skills. You’ll be pleasantly surprised by how accessible and rewarding the process truly is once you give it a try.
Availability of Ingredients: Easy. A great advantage of this cookbook is its reliance on readily available, fresh ingredients. The majority of recipes call for simple combinations of fruits, vegetables, and sugar. This emphasis on seasonal produce means you can often find everything you need at your local market or grocery store, ensuring the freshest flavors in your preserves. While a few recipes might feature slightly more unique components, the overall accessibility of ingredients makes it easy to embark on your preserving adventure whenever inspiration strikes.
Other tantalizing recipes I’m eager to explore from this collection include:
Peach Preserves with Raspberries (A classic summer delight with a tart twist)
Red Bell Pepper Marmalade (An intriguing sweet and savory spread that promises versatility)
Cinnamon Cranberry Apple Jelly (Perfect for autumn, evoking cozy, spiced warmth)
No-Sugar Pear and Grape Jam (An excellent option for those seeking less sweetness without compromising flavor)
Plum Jam with Cardamom (An exotic, aromatic blend that adds sophistication)
Strawberry Kiwifruit Jam (A bright, refreshing combination for a taste of spring)
Ready to embark on your own small batch preserving journey? You can find Artisanal Preserves on Amazon.
The Delightful Pear and Pineapple Jam: A Small Batch Triumph
Despite owning “Artisanal Preserves” for some time, I found myself procrastinating on trying a recipe. My initial plan was to tackle one of the peach recipes during peak peach season, but life’s demands often push culinary experiments to the back burner. I envisioned needing several dedicated hours for canning, a commitment that felt impossible to squeeze into my busy schedule. Little did I know how mistaken I was! When I finally decided to make this Pear and Pineapple Jam, I stepped into the kitchen bracing myself for a lengthy process. To my absolute delight and surprise, I discovered just how incredibly fast and easy it was. There was no laborious peeling of endless pounds of fruit, no need to haul out an intimidating array of specialized canning equipment. This recipe was a revelation: super fast, super simple, and utterly delicious. I was completely sold on the small batch method!
This Pear and Pineapple Jam recipe holds a special place as the first jam I’ve ever made without relying on store-bought pectin. The result is a jam with a delightful texture that leans more towards a chunky compote than a rigidly gelled spread. This softer, more natural consistency, brimming with tender pieces of fruit, is something I’ve grown to truly appreciate. It maintains a wonderful thickness, offering a satisfying mouthfeel and allowing the natural flavors of the fruit to shine through. The combination of sweet, mellow pears and the bright, tangy pineapple is uniquely harmonious. These two fruits complement each other beautifully, creating a vibrant flavor profile that is both comforting and exotic. It’s a pairing I’m certain I’ll return to again and again.
This recipe yields approximately 3 1/2 cups of jam, which perfectly filled two small jars and left a partial jar for immediate enjoyment in the refrigerator. This manageable quantity is exactly what I love about small batch preserving. I know these two jars will be savored without feeling overwhelmed by an excess supply. It also means I have the freedom and encouragement to experiment with many different kinds of jam from the cookbook without any pressure. My newfound enthusiasm for homemade preserves, especially through this small batch approach, means I’ll definitely be making more jams from “Artisanal Preserves” very soon!
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Pear and Pineapple Jam
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Ingredients
- 2 pounds Bartlett pears
- 1 pound peeled and cored pineapple
- 1/2 cup water
- 1 tablespoon fresh lemon juice
- 1 cup sugar
- zest from 1 lemon
Instructions
- Peel, quarter and core the pears. Cut the pears and the pineapple into pieces about the size of a lima bean.
- Combine the fruit, water and lemon juice in a heavy, non-reactive 5-quart pan. Cover the pan and bring it to a boil. Uncover and simmer for 15 minutes, stirring occasionally.
- Add 1/2 cup of the sugar, then allow the liquid to return to a boil before adding the last 1/2 cup of sugar. Continue cooking the mixture for 10 minutes, stirring frequently. Reduce the jam to 3 1/2 cups and until the mixture reaches 212º-214º on an instant read thermometer. Remove from the heat and stir in the lemon zest.
- Fill hot, sterilized jars to within 1/4” of the lips. Wipe the rims clean, place new lids on the jars, and screw the caps on tightly. Invert quickly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition Information
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A review copy of this book was provided to me, but no review was required. All opinions expressed are my own.