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On a previous post I tempted you with a yummy looking photo of my Lemony –Pear Pineapple Preserves. I teased you with its name, calling it “Lemony Pear-Snicketty”—and the Whole-Wheat Ginger Scones were topped with the preserves. Immediately, I received several requests for the missing recipe. Missing? No, it wasn’t missing. I did tell you that it was in my baking book—hoping you would buy the book and learn to make the preserves. Dorie Greenspan (renowned cookbook author, writer, blogger, cookie-maker extraordinaire, and longtime friend (whew) and her son/partner Josh Greenspan debuted the pear preserve on a new cookie called "Jammers" at their  CookieBar pop-op in the beginning of February—more requests. Last weekend, while on a family vacation with my three granddaughters at Disney World in Orlando, Florida, I received more emails, asking for the recipe! Here it is “Lemony-Pear Snicketty”, aka Lemony-Pear Pineapple Preserve along with a few POINTERS...






#1 USE RIPE FRUIT ONLY — Don't make yourself dizzy trying to decide on which fruits to choose. Select from ripe seasonal varieties.




#2  HAVE THE RIGHT UTENSILS—Use a heavy-bottomed nonreactive pot, it will guard against scorching. For hot-pack-processing, you will need a large canning pot with a lid and a canning rack for getting the jars in and out of the water bath. Canning tongs and a rubber grip jar holder will be helpful in navigating the hot jars, plus canning jars and canning rings/bands and lids for storing your preserves. Using a wide-mouthed funnel is a clean way to get the preserves in the jar. You will not need Mickey's magic wand if you work neatly and carefully. 


#3 BASIC METHOD FOR PROCESSING PRESERVES —This is the method to use when processing your jams so that they can be be safely stored unopened for 1 year in your pantry. Once you open the jar, you must refrigerate your preserves. Low-acid fruits such as apples and pears, process for 20 minutes. High acid fruits, such as berries and citrus, process for 10 minutes. Click on the orange colored link above for complete processing instructions. Now, join me in the kitchen and let's have some fun.

Makes 8 half-pints

This is one of my favorites, it has such a sunny color and will cheer your grumpy winter mood in a second. The subtle flavor and sandy texture of the pears combined with the acidity-sweet  pineapple are very compatible. The lemon helps tame their natural sweetness and the vanilla totally enhances the flavor. I hope you will splurge and use the seeds from a vanilla bean for this occasion. if not, use only pure vanilla extract; otherwise, leave it out  Always great at breakfast on toast, or with granola and yogurt, it is really good on top of vanilla ice cream.

Adapted from Sarabeth's Bakery: From My Hands to Yours, Rizzoli 2010

1 medium pineapple, peeled, cored and cut into 1-inch pieces
6-8 ripe Bartlett pears (about 4 pounds), peeled, cored, and cut into 1/2-inch cubes
4 cups granulated sugar
1/3 cup fresh lemon juice
1 vanilla bean

1. In a food processor fitted with the metal blade, chop the pineapple coarsely. Strain the juices into a nonreactive large saucepan. Reserve the pineapple pieces. Add the pears to the pineapple juices in the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer until the pears are tender, about 15 minutes.

2. Add the reserved pineapple. Stir in the sugar and the lemon juice. Cut the vanilla bean lengthwise and scrap out the seeds with the tip of a paring knife and add to the mixture; also add the empty bean to the saucepan. Simmer, stirring often, until the pears are soft and chunky and the mixture is slightly thickened, about 25 minutes. Remove and discard the vanilla bean.

3. Follow the instructions for the "Basic Method For Processing Preserves" by clicking on the orange link above. Carefully fill the jars and attach the lids. Process the jars for 20 minutes. Place a kitchen towel on the work surface. Remove the rack with the jars from the pot. Using thongs, transfer the jars to the towel and cool completely.




Tags: Cookie Bar , Dorie Greenspan , Jammers , Josh Greenspan , Lemon-Pear Pineapple Preserves , Sarabeth's Bakery , Whole-Wheat Ginger Scones

Categories: Breakfast, Jams, Preserves


Your Comments

Summer Rose  | March 2, 2011 1:38 PM

I loveee ur book so muc and have to find my way to bake thru it.
Infact i so wanted to start a group for those who want to bake thru ur wonderful book!
Sure would love all those preserves too , i love 'em jammers and everybody who had a bite or more of them ,loved them too!
Sure have to bake more, and with ur preserves this time round.
Thannxx ton for bringing us a wonderful world.
And Disney Land sounds sooo good!

Your Comments

Linda  | March 2, 2011 5:08 PM

OK...I have the jars sitting here for months and I have been afraid of poisoning my family and made nothing.
I think I am going to take the leap and try this, maybe this weekend...will report back. The color of this alone sent me over the edge!

Your Comments

Your Comments

Lindy  | March 4, 2011 10:44 AM

Just to let you know I made your famous pumpkin muffins a few weeks back. They were all gone by the afternoon! I had no idea superfine sugar made that much difference to baking!

I will be tackling some of your jams this spring/summer.....can't wait!

Your Comments

Kathryn Rinaldi  | June 5, 2011 9:14 PM

You are right, this is a wonderful flavor combination and a terrific recipe! Made this two days ago and cannot stay out of it, found myself eating these preserves right out of the jar! Thank you so much for sharing the recipe. So glad that I recently discovered your blog and cookbook.

Your Comments

Linda  | August 8, 2011 10:06 PM

Is it fine to use meyers lemon juice or should I use a regular lemon in the lemony pear preserves ?

I made your Strawberry Rhubarb preserves last week, oh my gosh it is wonderful, I am now hooked on making Jam .
Thank you for your wonderful recipes

Your Comments

Your Comments

Maureen  | September 27, 2011 10:24 PM

We made this using Bartlett pears and fresh pineapple. I must say it is one of the most delicious preserves I have ever tasted. Thannk you, thank you, thank you! I now must rush out and buy your book!

Your Comments

Anne  | January 9, 2012 8:22 PM

Hi- I love your cookbook and just now discovered your blog. What terrific recipes in your cookbook-- and really beautiful photograpy!!
What do you think about using canned pineapple over fresh for the Lemony Pear Pineapple Preserves?
I know, not as perfect, but exchangeable?
thank you again-Anne

Your Comments

Your Comments

Caley  | May 9, 2012 11:33 PM

I am trying to click the link for "Basic Method for Processing Preserves" and it is not working. Help?

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