This lovely jam sparkles with a rainbow of flavors. While it's perfect on toast and muffins, it's also great on pancakes and waffles.
- 3 pounds ripe, flavorful pears, cored, peeled, and cut into 1-inch pieces
- Juice of 1 lemon
- 1 large navel orange
- 1 lemon
- 1 cup crushed pineapple, with juice preserved
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon peeled and chopped ginger
- 4 cups granulated sugar
Add the pears to a mixing bowl and toss wit the lemon juice. Cut the ends from the orange and lemon. Cut them in half. Then cut each half lenthwise into 3 wedges. Remove any seeds. Slice each wedge crosswise into thin slices.Add the orange, lemon, and pineapple and its juice to a 3-quart ronreactive pan set over medium-low heat. Bring to a simmer and cook, stirring frequently, over low heat until the lemon and orange are tender, about 20 minutes. Add the pear, spices, ginger, and sugar and continue to cook over low heat, stirring frequently, until the mixture is slightly thickened, about 20 minutes. Sppon into sterilized jars and seal according to the manufacturers directions.
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