Pear-Pineapple Jamtini Cocktail

 Every once in a while, when I try to give someone a jar of my homemade jam they say "oh, thanks anyway...but we don't eat much jam at our house. We don't really eat toast." 

In the back of my mind, this is usually followed by a question from me that goes something like this: "What? Pardon me...did you just say you don't. Eat. JAM???"

Being the die-hard jam maker/preserver that I am, I have to suppress the urge to shout "this isn't just a jar of jam! This is a jar of beautiful hand-picked tree-ripened fruit, cooked with organic cane juice sugar and a generous squeeze of fresh lemon juice!" 
"It's a yogurt topping!"
"A smoothie perker-upper!" 
"A baste for pork tenderloin!"
"And it's my new favorite way to use jam - a cocktail builder!"

Then I want to add, "But If you only eat (or don't eat) jam when you want to waste it on your toast...well...that's up to you."

And then in my pretend scenario I put the jar of jam back into my purse and cut that person out of my life forever.  
Just kidding.

In reality, I understand. Some people are trying to cut back on sugar. Others just don't like sweets of any kind. I get it and it's okay. I still love them for their savory-only ways.

Somehow I think I could persuade the non-jam lovers in my life to take me up on my offer next time if they tried a sip of one of my Jam Cocktails, especially my Pear-Pineapple Jamtini Cocktail.

 

This recipe uses my famous Pear Honey, which isn't really honey at all - it's an old-fashioned jam made from pears & pineapple. If you don't have time to make Pear Honey, or would rather substitute Pear Jam or Pineapple Jam, go right ahead. You will still be able to make this fabulous Pear-Pineapple Jamtini Cocktail.

For more recipes like this, check out: Growing a Greener World's Easy Jam Cocktail recipes. 

We'll eventually turn everyone into jam-lovers, one way or another!