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.
HOMEMADE SUGAR FREE PINEAPPLE JAM
Would you like to make your homemade sugar free pineapple jam? With only three ingredients you can make this inexpensive jam at home.
Provided by Edna
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 3
Steps:
- Pour pineapple juice into a clean saucepan and bring to boil on medium heat.
- Reduce the heat to medium-low stirring often until all the bubbles disappear. This will take about 10-15 minutes.
- Lower the heat to low, then add the agar agar powder or gelatin powder. Stir thoroughly until the mixture starts to thicken or turn into a syrup-like consistency.
- Remove from heat and add honey. Mix well to combine.
- Let cool a little while stirring for about 5 minutes. Transfer into a clean glass jar and let cool completely (will take about 30-45 minutes)
- p id="instruction-step-6″>5.Serve with bread or as desired.
- p id="instruction-step-7″>6.Cover with an air-tight lid and store in the fridge for later.
HOW TO MAKE PINEAPPLE JAM
Fresh Pineapple Jam is so easy to make. A trip to the tropics has never been easier.
Provided by Judy Barbe
Categories Jam
Time 30m
Number Of Ingredients 1
Steps:
- off the top pineapple leaves. Rinse and scrub the pineapple rind. Cut rind away from pineapple and remove most of the brown spots, the pineapple eyes.
- pineapple into fairly fine pieces. Pineapple doesn't break down in cooking, so chop it or give it several pulses in a food processor or blender.
- The jam is great on it's own, but if you want, add a star anise, crystallized ginger, cinnamon stick, or vanilla.
- pineapple in a large saucepan over medium heat, stirring occasionally. Cook until juice evaporates and pineapple smells toasted or caramelized. Let cool. Spoon into jar. Store in the refrigerator.
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.
SURE.JELL FRESH PINEAPPLE JAM
Discover a new fresh pineapple jam recipe. With fresh pineapple, sugar and fruit pectin, you'll make a delicious batch of SURE.JELL Fresh Pineapple Jam!
Provided by My Food and Family
Categories Home
Time 7h
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
SUGAR FREE PINEAPPLE PRESERVES
Make and share this Sugar Free Pineapple Preserves recipe from Food.com.
Provided by internetnut
Categories Tropical Fruits
Time 15m
Yield 2 1/2 cups, 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle gelatin on canned pineapple juice (don't use fresh or frozen). Wait one minute until gelatin softens, then heat gently until melted and clear.
- Remove from heat and stir in undrained, canned crushed pineapple. Sweeten to taste, if desired. Transfer to covered jars and store in the refrigerator.
Nutrition Facts : Calories 76.1, Fat 0.2, Sodium 5.8, Carbohydrate 17.8, Fiber 1.2, Sugar 15.3, Protein 2.3
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - APRICOT-PINEAPPLE JAM
Make this SURE.JELL for Less or No Sugar Needed Recipes - Apricot-Pineapple Jam to capture the natural sweetness of two favorite fruits.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Pit unpeeled apricots; finely chop or grind fruit. Measure exactly 4 cups prepared apricots into 6- or 8-qt. stockpot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 2 cups prepared pineapple into stockpot with apricots; stir until well blended. Add fruit protector; mix well.
- Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit mixture in stockpot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 1 week to set completely.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RHUBARB-PINEAPPLE JAM
This easy recipe includes rhubarb, crushed pineapple, sugar, and strawberry gelatin, and takes about 30 minutes total to make. I like to use it as a freezer jam since it works so well. You can have fresh rhubarb jam anytime of the year.
Provided by STARAJOY
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
Steps:
- Place the rhubarb, pineapple, and sugar into a large saucepan. Bring to a boil over medium heat; cook and stir until rhubarb is tender, about 20 minutes. Remove from heat, and stir in gelatin until completely blended. Ladle into glass jars or plastic containers to refrigerate or freeze.
Nutrition Facts : Calories 49.1 calories, Carbohydrate 12.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 13.2 mg, Sugar 11.4 g
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