Peach Pineapple Jam No Pectin Required Recipes
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.
PEACH PINEAPPLE JAM-- NO PECTIN REQUIRED
I know what most of you are thinking... yuck or even weird.. It's definitely NOT either YUMMY is often said with this old recipe that have been in my family for years... Simple and easy to make. Can sub Splenda for sugar as well and still sets up just fine.
Provided by WyomingMoonDust
Categories Low Protein
Time 25m
Yield 7 pints, 12 serving(s)
Number Of Ingredients 4
Steps:
- Mix together peaches, pineapple and sugar.
- Boil for 15 minutes.
- Watch carefully and stir constantly.
- Turn off stove and add Jello.
- Stir until Jello is dissolved completely.
- Pour into hot jars and seal.
Nutrition Facts : Calories 558.9, Fat 0.2, Sodium 67.7, Carbohydrate 143, Fiber 1.3, Sugar 140.8, Protein 1.9
GINGER-PEACH JAM (NO PECTIN NEEDED)
Another fantastic recipe from my upstairs neighbor, who likes to raid my fruit trees, and always gives me the wonderful things she makes with that fruit. I love to use this jam poured over chicken pieces in a crock pot, or covered in the oven.
Provided by Mirj2338
Categories Fruit
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place the peaches in boiling water for 1 minute, or until the skins loosen.
- Then plunge them in ice water.
- Slip off the skins, halve the fruit and remove the pits.
- Cut the peaches into 1 inch pieces.
- In a large, non-reactive pot, mix the peaches, sugar, ginger, lemon juice and allspice.
- Simmer over medium heat for 30 minutes, or until the mixture thickens and mounds on the spoon.
- Ladle into jars and store in the fridge for up to 2 months.
Nutrition Facts : Calories 358.8, Fat 0.5, Sodium 1.1, Carbohydrate 91.8, Fiber 2.6, Sugar 89.2, Protein 1.6
PINEAPPLE-PEACH JAM
I stumbled on this when I had an excess of pineapple and peaches. The resulting jam tasted a lot like duck sauce when warm, and it makes an excellent condiment to savory meals and accompanies chicken nicely. Cold, it's also a delicious jam. Creates about 8 to 10 half-pint jars, depending on the size of your peaches and pineapple.
Provided by Anne OBrien-Kakley
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 64
Number Of Ingredients 5
Steps:
- Immerse 8 to 10 half-pint jars in simmering water until sauce is ready. Wash lids and rings in warm soapy water. Set aside.
- Combine peaches and pineapple in a large pot. Cook and stir over medium heat until fruit juices are released, 6 to 10 minutes. Add lemon juice, stirring continuously. Add sugar and stir. Add pectin; cook and stir until slightly thickened, about 2 minutes.
- Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings finger-tight.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Nutrition Facts : Calories 55.8 calories, Carbohydrate 14.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14 g
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