PINEAPPLE JAM
Pineapple jam is an easy way to preserve pineapples at home, and it tastes like sunshine on your morning toast.
Provided by Ashley Adamant
Time 45m
Number Of Ingredients 2
Steps:
- Peel, core, and coarsely chop pineapple. Place pineapple in a food processor and pulse 2-3 times until it's very fine, but not completely pureed. (Alternately, start with canned crushed pineapple.)
- Place pineapple in a jam pot or deep saucepan.
- For every cup of crushed pineapple, add 1/2 to 2/3 cup sugar. A medium pineapple yields about 3 cups crushed pineapple and would require 1 1/2 to 2 cups sugar.
- Bring the mixture to a boil over high heat, stirring to prevent scorching. Cook on high for 25 to 30 minutes until the mixture thickens.
- Ladle into prepared jars leaving 1/4 inch headspace.
- If canning, process in a water bath canner for 10 minutes, adjusting for altitude.
PINEAPPLE JAM - CANNING RECIPE - (3.8/5)
Provided by á-3801
Number Of Ingredients 5
Steps:
- Sterilize 5 (8 oz) jars, lids and bands. Keep the jars hot. Take the can of crushed pineapple and dump it into a 4 cup measuring cup. Add enough pineapple juice to equal a total of 3 1/4 cups. Place the pineapple/juice mixture into a pot with the butter and the pectin. Bring this to a full boil, then add the sugar all at once. Mix to help dissolve the sugar. When this has reached a full rolling boil, time it for 1 full minute, then turn off the heat. Skim any foam that may have gathered on top. Ladle the jam into hot jars. Place the top on, then the band, screwing down to a fingertip-tight hold. Process for 10 minutes, leave them in the pot for 5 minutes, then let them cool in a draft-free place.
PINEAPPLE JAM: A CANNING RECIPE
Home preserved sweet pineapple jam made of fresh pineapples and white granulated sugar. Perfect recipe for water bath canning.
Provided by Jennifer
Categories Canning Homemade Ingredients
Time P1DT1h15m
Number Of Ingredients 4
Steps:
- Prep all your fruit and water bath canning equipment including canning jars, lids, and rings.
- Combine all ingredients in a large saucepot and bring slowly to a boil, stirring often until sugar dissolves.
- Cook rapidly to gelling point and stir often as mixture thickens.
- Remove from heat and skim foam if necessary.
- Ladle hot jam into hot canning jars leaving ¼ inch headspace.
- Add lid and rings finger tight and process for 15 minutes in rolling boil water bath canner.
Nutrition Facts : Calories 605.96 kcal, Carbohydrate 157.27 g, Protein 1.43 g, Fat 0.32 g, SaturatedFat 0.03 g, Sodium 7.01 mg, Fiber 3.69 g, Sugar 148.39 g, ServingSize 1 serving
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