Learn how to can pineapple pear jam using fresh pears and canned crushed pineapple. Perfect for toast, biscuits or on chicken or pork.

My husband’s father planted an Asian Pear tree in the yard (pictured above) beside their driveway many years ago. I had never even heard of Asian pears prior to meeting Lenny’s mom. I honestly didn’t have a clue what to do with these pears. For several years, we simply had a mess of pears in our yard that the bees enjoyed and I had to clean up. But, a couple of years ago, I decided to learn what I could about Asian pears.

Maybe some of Julia Child’s determination and passion were rubbing off on me?

The fruit just never seemed ripe to me or if it was ripe, something had gotten to the pears before I got to them. But, I was determined to not let this fruit just keep going to waste. Finally, after researching and a lot of trial and error, I figured out how to tell when Asian pears are ripe.

You see, they’re a tricky fruit. You have to wait until the fruit is ripe to pick it. Unlike other citrus fruits or avocados that will continue to ripen off the tree, not so with these pears. There’s actually a short window of prime picking time and figuring that out, has made all the difference.

So what’s a girl to do with all these luscious, juicy ripe Asian pears? I’ve already made Pear Bread, Pear Muffins and Pear Jam. How about a nice batch of Pineapple Pear Jam? Why, of course!

Pineapple Pear Jam

Pineapple Pear Jam has got to be my favorite jam, followed closely by strawberry. There’s just something about the combination of pineapple and pear. It sings to me!

Print Recipe

Pear Pineapple Jam

Made with fresh pears and canned crushed pineapple, this jam is a family favorite!

Course: Breakfast

Cuisine: American

Keyword: fruit, jam, jelly, preserves

Ingredients

3 lbs of pears
1 orange
1 lemon
1 cup crushed pineapple
4-5 cups sugar
3-4 whole cloves
6 inches cinnamon sticks
1 inch gingerroot

Instructions

Peel and core pears; peel and seed orange and lemon.
Put fruit though a grinder or food processor; save juices.
In a kettle or large saucepan, combine pulp and juice with sugar and pineapple.
Tie cloves, cinnamon, and ginger in cheesecloth; add to pot.
Stir the mixture while heating.
Simmer about 30 minutes.
Remove spice bag and ladle into hot sterilized jars.
Process pints in a water bath for 15 minutes.

Notes

Yields 8 half pints

Free Printable Labels

I made this set of free printable Pineapple Pear Jam labels just in case you’d like a nice set of printable labels for your canning jars. These labels are extra nice to use if you plan on gifting your jam (or if “gifting is your jam” – ha!).

Like most printables here on The Birch Cottage blog, these labels are available as a free download exclusively to subscribers of The Birch Cottage newsletter. If you’re not already a subscriber, you can subscribe below:

Once you confirm your subscription by clicking on the link in your confirmation email, you will be redirected to the download in the Subscribers Resource Library. The Library is really a shared Google Drive folder and is full of free printable documents, cut files, patterns and more that are available exclusively to subscribers – just like you!

I love this Pineapple Pear Jam. It’s great on biscuits, but it’s also great served either on or as a marinade for chicken and pork. Which reminds me, Jalapeno Jelly is also fantastic on chicken or pork! Have you tried it yet?

Til next time…