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!"

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Lemony-Ginger Pear Preserves

 I know, it's kind of a mouthful to say:

"Lemony-Ginger Pear Preserves"

But it's a mouthful for good reason; these preserves have it all. Layers of flavors and pleasing textures side-by-side in a truly magical combination. 

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