Lemon Pineapple Jam Recipes

PINEAPPLE JAM

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

PINEAPPLE LEMON JAM (WITH POMONA'S UNIVERSAL PECTIN)

Steps:

• Prepare Pectin:.
• Mix 3 teaspoons pectin (large envelope) with 3-cups sugar. Set aside.
• Mix 1/2 teaspoons of the calcuim (sm. envelope) with 1/2 cup water. Set aside.
• Scrub then peel the lemons.
• Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
• Remove the excess white pith from the peeled lemons.
• Cut the peeled lemons in quarters. Slice out the white center membrane and discard.
• Puree the peeled lemons in a food processor.
• Into a heavy saucepan, measure 1 teaspoons butter, 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and 1-cup of wine (for a total of 6-cups).
• If you are short of the 6-cups, just add more wine, pineapple or lemon.
• To the fruit in the pan, add 3 teaspoons prepared calcium water. (The rest of the calcium water can be saved in a little jar for up to two months in the fridge).
• Bring to a hard boil and boil for one minute.
• Add the sugar/pectin mixture and stir vigorously for 2-minutes allowing pectin to dissolve.
• NOTE: At this point you can add an additional one-cup sugar to give the jam a longer "opened jar" refrigerator shelf life.
• Bring back to a boil and boil hard for one minute. Skim foam if necessary.
• Ladle into seven, sterilized half-pint jelly jars, and process only 5-mins.

LEMON-PINEAPPLE JAM

Steps:

• Scrub then peel the lemons.
• Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
• Remove the excess, thick, white pith from the peeled lemons.
• Cut the peeled lemons in quarters. Slice out the white membranes and discard.
• Puree the peeled lemons in a food processor.
• Into a heavy saucepan, measure 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple (a total of 5-cups of fruit is needed).
• Add the water or wine.
• Gradually stir in the dry pectin.
• Bring to a a hard boil, add butter, and boil for one minute.
• Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
• Ladle into seven, half-pints jelly jars, and process.

MCP® PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Measure exactly 3-1/2 cups crushed pineapple in syrup into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)