Spiced 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 JAM

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.

SPICED PINEAPPLE JAM

Steps:

• Combine the pineapple, cloves, stick of cinnamon and 1 cup of sugar in a pan and let stand for 1 hour.
• After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
• Bring the mix to a rolling boil for two minutes.
• Remove the pan from the flame and skim off any foam that accumulates.
• Place the pan over the heat again for 1 minute to boil.
• Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again.
• Take off heat, take out the cloves and stick of cinnamon. Add the 1sp ground cinnamon, add the pectin and stir constantly.
• Bring to a rolling boil again for 1 minute. Take of heat and skim off the foam.
• Allow the jam to cool for 5/10 minutes.
• Ladle into canning jars. Wipe rim with sterilized cloth.
• Apply lids then rings and tighten to fingertip tightness.
• Process in a water bath for your altitude time.
• P.S. I know it seems like allot of boiling time, but pineapple is a hard fruit and this foams allot. You can also use canned pineapple, just make sure it is not in sugar syrup and can skip the 1 hour soaking time.

SPICED PINEAPPLE JAM

Steps:

• Add water to pineapple to make 3 1/4 cups.
• Place in 6 quart saucepan.
• Tie spices in bag.
• Add spicebag and pectin to pineapple in saucepan.
• Stir.
• Cook over high heat until mixture boils.
• Add sugar all at once.
• Mix well.
• Bring to a rolling boil.
• Boil hard for one minute.
• Remove from heat.
• Remove spicebag.
• Ladle into hot jars.
• Wipe rims.
• Seal.
• Process 10 minutes in boiling water bath.
• Takes about 2 weeks to set.
• NOTE: There may be some liquid on top of jars with jam set underneath.
• This is fine- it's caused because of the acid in the fruit.

SPICED PEAR JAM WITH PINEAPPLE

Steps:

• Peel and core pears; peel and seed lemon and orange.
• Put fruit though a grinder or food processor; save juices.
• In a kettle or large saucepan, combine pulp and juice with sugar and pineapple.
• Tie cloves, cinnamon, and ginger in cheesecloth; add to pot.
• Stir the mixture while heating.
• Simmer about 30 minutes.
• Remove spice bag and ladle into hot sterilized jars.
• Process pints in a water bath for 15 minutes.
• NOTE: Since it is hard to gauge the acidity of pears, taste the jam as it cooks and add sugar or lemon juice as needed.

RACHEL'S SUGAR PLUM SPICE JAM

Steps:

• Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food coloring until even in color, and skim off any foam.
• Sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICED PINEAPPLE

Steps:

• Drain pineapple, reserving 1 cup juice. In a saucepan, combine the sugar, vinegar, cinnamon, cloves, salt and reserved pineapple juice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Discard cinnamon and cloves. Add pineapple. Return to a boil; cook and stir for 2-3 minutes. Serve warm with a slotted spoon.

PINEAPPLE CHUTNEY

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.