Jam Recipe

Pine Straw Jam

3 c. peeled, cored and finely ground pears (do not drain liquid)
1 (20-oz.) can crushed pineapple, drained
1 (10-oz.) pkg. frozen strawberries, thawed, drained and chopped
1 (1.75-oz.) pkg. powdered fruit pectin
2 T. lemon juice
1/2 tsp. butter or margarine
5½ c. granulated sugar
5 drops red food coloring (optional)

Peel, core, and finely grind pears in a blender or food processor. Drain pineapple and discard liquid. Thaw, drain and chop strawberries. In a large stainless steel or enamel saucepot, combine pears and liquid, drained pineapple and strawberries, pectin, lemon juice, and butter; mix well. Over high heat, bring mixture to a full boil. Stir in sugar all at once and return to a rolling boil, stirring occasionally. Stir constantly while mixture is at a full, hard boil for 1 minute. Remove from heat; stir in food coloring and skim off foam with a skimmer or metal spoon. Immediately ladle hot jam into a sterile, hot, canning jar, filling to within 1/8-inch of jar top. Wipe rim and threads with a clean damp cloth, place lid on jar and screw on band. Invert jar and repeat with remaining jars. Allow jars to stand inverted for 5 minutes then return to upright position. (If using USDA boiling-water method, process for 5 minutes.) Place jars on wire rack or thick cloth. Allow to cool undisturbed and away from drafts. After 24 hours test lids for proper seal; date and label product. Remove bands and store in a cool, dark place. Yields approximately 6 half-pints.

Recipe Note: Spread some cream cheese on a toasted bagel or English muffin then top with some of this jam for a quick and delicious breakfast. It also makes a great topping when warmed and served over pancakes or waffles.

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