Prep 10 mins
Cook 25 mins
Another recipe from a regional cookbook
- 8 cups pears
- 1 (14 ounce) can crushed pineapple
- 2 oranges, juice and zest of
- 1⁄8 teaspoon salt
- 5 cups sugar (4 white and 1 brown)
- Prepare pears, cut in small pieces.
- Add other fruit, then sugar and salt.
- Boil until jam quality.
- Let cool before sealing in sterilized jars with wax.
- HINT: for this recipe, pears need to be peeled and cored, and pineapple is unsweetened.