Small Batch Pineapple Jam Recipes

SMALL BATCH PINEAPPLE JAM

Steps:

• Clean and dry the jam containers
• Peel and core the pineapple. Chop into small pieces and process in a food processor or blender until a coarse puree is made. Do not puree till smooth.
• Measure 4 C of pineapple puree.
• Take a thick bottomed pan and add the pineapple puree into it along with 2 C sugar.
• Over medium heat bring to a boil, stirring a few times in between. If using whole spices add them at this point. Keep cooking on medium heat for about 15 minutes until the jam thickens.
• In a small bowl or plate take a little ice-cold water and add a drop of jam. If it stays solid and does not mix into the water it is time to stop cooking.
• Add the lemon juice, stir and cook for another minute. Turn off the heat and let it rest for 5 to 10 minutes. Transfer to the bottles.
• Cover lightly with the lid and let cool. Keep at room temperature for a day before transferring to the fridge.

SMALL BATCH FRESH PINEAPPLE JAM

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.

HABANERO PINEAPPLE JAM

Steps:

• Drain pineapple well, reserving 1/2 cup pineapple juice.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
• Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
• Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
• Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

PINEAPPLE JAM

Steps:

• Roughly chop the peeled and cored pineapple and place into the bowl of a food processor or blender. Pulse briefly, enough to chop the pineapple into medium-fine pieces, but not enough to puree it.
• Add pineapple to a 3 quart saucepan along with the sugar and lime juice. Stir to combine ingredients. Bring to a boil over medium high heat, then reduce to a simmer. It should simmer with purpose - a weak simmer will work but will extend the cooking time. Do not cover.
• Simmer, stirring frequently, for 30 - 40 minutes, or until jam has thickened and reduced significantly. When you draw a spoon through the jam, the trail should not cover with liquid. I reduced my jam significantly as I'll be using it in a recipe where I don't want extra moisture. At the end of cooking, my jam was beginning to make a light sizzling noise on the bottom of the pan. It will thicken a bit more as it cools.
• Cool jam, and transfer to an airtight container such as a lidded glass jar. Store in the refrigerator or freezer.