3 Ingredient Pineapple Jam Recipe Without Preservatives Or Chemicals

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.

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.

3-INGREDIENT PINEAPPLE JAM RECIPE (WITHOUT PRESERVATIVES OR CHEMICALS)

Steps:

• Rinse the pineapple under the running water.
• Remove the stem and the top of the pineapple.
• Slice the outer skin off as thin as possible.
• Cut it into round slices.
• Remove the eyes (black spots) and the middle part (core).
• Finally, cut them into bite-size pieces.
• Bend it in a blender/food processor. Keep it aside.
• Heat the pineapple juice in a pan.
• When it comes to a boil, add sugar.
• Once the sugar dissolves completely add lemon juice.
• Stir it continuously all the way to the bottom to avoid burning the fruit.
• Let the entire mixture come to a rolling boil.
• Now lower the flame and let it simmer.
• Keep checking the jam whether it is set or not.
• Put a drop of the prepared jam on a cool ceramic plate. If it sets then the jam is ready.
• Let it cool down for an hour.
• Fill the jam in the sterilized jar.
• The jam will set when it cools down completely. Close the lid.
• Pineapple jam is ready.
• Store it in the refrigerator. Stays good for 3 months.

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.