Chef Tess' Sugar Free Poached Pear and Pineapple Freezer Jam

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2 cups cooked (or extremely ripe, fresh) peeled pears

2 cups crushed sugar free pineapple

1 pouch (2 in a package)Ball Fruit Jell Freezer Jam Pectin

1 1/2 cups spoon able xylitol, 24 drops of stevia, or Spenda

1/2 tsp each, LorAnn vanilla bean paste, LorAnn sweet dough emulsion, and Chef Tess Wise Women of the East Spice blend


In a large glass 2 quart bowl, combine the pectin and spoon able xylitol, stevia or Splenda. Mix until well combined, about 1 minutes. 

Add the fruit, mashing well and combine 3 minutes. until well mixed. Add the spices and flavorings. 

Put into 1 cup containers leaving 1/2 inch head space if you plan on freezing it. 

This recipe yields 5, 8 oz. freezer jars. Allow to sit at room temperature 30 minutes until jam sets. Freeze up to one year in freezer containers or just put in the fridge and use within 3 weeks.

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