PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
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.
SMALL BATCH FRESH PINEAPPLE JAM
Sweet and slightly tart and full of fresh pineapple, small-batch pineapple jam needs no special canning equipment or even pectin to yield a delicious fresh jam. No pressure canning or special equipment required.
Provided by Ronda Eagle | Kitchen Dreaming
Categories jams and jellies
Time 40m
Number Of Ingredients 3
Steps:
- Peel and cut the pineapple into 1-inch chunks; discard the fibrous core and outer peel.
- Add all ingredients into a medium-sized pot and bring to a boil. Do not cover.
- Reduce heat simmer over LOW heat. Simmer for about 30 minutes or until the pineapple is tender and most of the liquid has evaporated; Stirring occasionally. Do not Cover.
- Remove from the heat and allow to cool slightly.
- With an immersion blender or potato masher, crush the fruit to small bite-sized (or smaller) pieces.
- The natural sugars in the fruit will thicken the jam.
Nutrition Facts : ServingSize 1 tbsp, Calories 25 kcal, Sugar 6 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g
PINEAPPLE AND COCONUT JAM
Easy-to-make, delicious tropical jam just using canned pineapple chunks and coconut. This recipe makes about 1 to 1 1/2 cups of jam.
Provided by Rieko
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
- Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 8.6 g, Fat 1.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 1.1 g, Sodium 2.2 mg, Sugar 8 g
BANANA-PINEAPPLE JAM
This recipe is from a preserving book that I have used for thirty years. It is quite sweet, yet flavorful. Very good on a bagel with cream cheese, or as an ice cream topping.
Provided by Graciebonica
Categories Pineapple
Time 15m
Yield 7-8 half pint jars
Number Of Ingredients 4
Steps:
- Peel and mash the bananas, then add the pineapple to the bananas.
- Add the sugar to the fruit mixture and pour it into a large enameled pot.
- Stir over low heat until sugar dissolves.
- Bring to a boil over medium heat, stirring continuously.
- Boil mixture for 1 minute.
- Remove from heat, stir in pectin, and stir for 5 minutes.
- Skim and seal in hot sterilized canning jars.
- May be water bath processed for 10 minutes, if preferred.
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