Canning 2014! Pear Honey and Strawberry Pineapple Jam

So, I got a great recipe via my Aunt DeAnna that belonged to my Great-(great?) Aunt Mae.   We got to talking canning at my last visit to Grand Junction, and Nanny, DeAnna and I were discussing recipes.  They brought up Pear Honey and I said, "Wha?"   It's thicker than honey but thinner than jam.  It's meant to be put on pancakes or waffles.... I think I drooled a little.

So here is the recipe for

Aunt Mae's Pear Honey. :) 

1 quart pears, peeled and pitted  (4 cups)
2 tablespoons vinegar
1 cup of crushed pineapple
1 quart of sugar

I mashed pears with a masher, then used my hand mixer to get them down to a puree'd consistency.  I think having a large food processor would have been a bit better.  So it goes.

Put pears and vinegar in a pot and bring to a boil. Cook 6 minutes.  Add pineapple and bring back to boil.  Then add sugar and cook 15-20 minutes. I cooked it closer to 20 to encourage it to thicken. :)  Turn off heat, can. and process in a water bath canner for 10 minutes. 

I doubled it and got 6 1/2 pints.  :)  The color is SO beautiful and it tastes like heaven! I'm thinking pancakes for dinner are in my near future.

Then I made Strawberry Pineapple Jam. :)  My boys LOVE strawberry jam, and I had some frozen from when they were on sale recently, and I was hoping to make them stretch a little farther so I was looking for fruits to blend with strawberries.  I could have made strictly strawberry jam, but nothing I have canned is plain.... I just have to make it special somehow.  Last year it was strawberry rhubarb jam, so this year I went with Strawberry Pineapple.   I'm glad I did.  It has a GREAT flavor! And once again, the color is BEAUTIFUL!

Strawberry Pineapple Jam

3 cups hulled and crushed strawberries
1 cup pineapple
1/2 tsp. unsalted butter
6 cups sugar  (yes, I know...)
3 tbsp. pectin or 1 box

Mix strawberries, pineapple, butter, and sugar in a LARGE pot!  The butter helps it from foaming too much, and it is REQUIRED! I didn't use it at first, and it foamed almost over the pot! I dropped in the butter and POOF no more foam.  It was amazing.   Anyway, bring your fruit and sugar to a boil.  Once it's at an active boil (doesn't stop when you stir), add pectin and bring back to a boil, stirring constantly.  Hard boil while stirring for 1 minute.  Put in hot jars and process in a water bath canner for 10 minutes. 

I doubled it and it made 8 pints. YAY!  This should keep my boys rolling in PB&J for the whole school year.