• Prep Time 20 minutes
  • Cook Time 60 minutes
  • Serving For 8 people
  • Difficulty Easy

Recipe Ingredient

  • 750g pears, peeled and diced
  • 750g pineapple, diced
  • 1 tbsp grated lemon rind
  • 2 cups water
  • 500g castor sugar


  1. Sterilize your jars in hot waters for 10 mins to prevent bacteria grows inside
  2. Place diced pears, pineapple, lemon rind and water in a deep saucepan and bring to a low boil. Simmer for 40 to 45 minutes uncovered to evaporate the liquid until half of its portion.
  3. Add sugar and cook without boiling the mixture until sugar is dissolved.
  4. The jam might be too chunky, if you wan smoother spread, you can break down further with a potato masher.
  5. Bring to a boil, uncovered, for 10 to 15 minutes or when the jam jells when tested. Pour jam into warm sterilised jars or containers. Leave aside to cool then seal up.
  6. You can store the jam in the fridge for 4 weeks.

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