Pineapple Coconut Jam Recipes
SMALL BATCH FRESH PINEAPPLE JAM
Sweet and slightly tart and full of fresh pineapple, small-batch pineapple jam needs no special canning equipment or even pectin to yield a delicious fresh jam. No pressure canning or special equipment required.
Provided by Ronda Eagle | Kitchen Dreaming
Categories jams and jellies
Time 40m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 1 tbsp, Calories 25 kcal, Sugar 6 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g
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.
PINEAPPLE COCONUT JAM
Provided by Mrs. Wagesu00ae
Yield 1 Gallon
Number Of Ingredients 4
Steps:
- 1 Open the cans of crushed pineapple and pour into a large pot.
- 2 Add the coconut and the sugar. Bring to a simmer.
- 3 Add the Mrs. Wagesu00ae Fruit Pectin Home Jellu00ae and continue to cook for 15 minutes.
- 4 Remove from heat; chill and portion into 16-ounce containers or freezer safe zip loc bags.
Nutrition Facts :
PINA COLADA JAM
Great small batch canning recipe made from fresh pineapples and coconut rum.
Provided by Jennifer
Categories Canning Homemade Ingredients
Time P1DT50m
Number Of Ingredients 5
Steps:
- Prep all ingredients and water bath canning equipment including jars, lids, and rings.
- In a large pot, bring pineapple to a boil. I usually crush the pineapple in the pot at this stage.
- Sprinkle pectin evenly over pineapple and stir in. Bring back to a boil.
- Add sugar, coconut rum, and shredded coconut and stir until dissolved.
- Bring back to a boil until sugar has dissolved and reduce heat while filling jars.
- Ladle jam into hot jars with ¼" headspace.
- Process in a boiling water bath canner for 10 minutes.
Nutrition Facts : Calories 810 kcal, Carbohydrate 194 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 40 mg, Fiber 3 g, Sugar 180 g, ServingSize 1 serving
PINEAPPLE AND COCONUT JAM
Easy-to-make, delicious tropical jam just using canned pineapple chunks and coconut. This recipe makes about 1 to 1 1/2 cups of jam.
Provided by Rieko
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 24
Number Of Ingredients 3
Steps:
- Grind pineapple chunks in a food processor. Stir pineapple, reserved liquid, and brown sugar together in a saucepan; bring to a boil, reduce heat to low, and simmer until sugar dissolves and mixture thickens, about 20 minutes.
- Stir coconut into pineapple mixture, return to a simmer, and cook until flavors blend, about 5 minutes more. Store in a sealable jar or container.
Nutrition Facts : Calories 44.2 calories, Carbohydrate 8.6 g, Fat 1.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 1.1 g, Sodium 2.2 mg, Sugar 8 g
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- Combine the grated pineapple (and any juice) with the water in a medium saucepan over medium-low heat and cook it for 30 minutes until soft.
- Grating the pineapple means the you won't have to bust out the blender to end up with a thick but spreadable jam. But it's important to grate the pineapple inside a baking dish or deep plate so you can catch all of the juices.
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- Peel, core and roughly chop the pineapple. From 1 whole pineapple I got around 850g of pineapple flesh. Place into a food processor (in 2 batches if necessary) until more finely chopped.
- Place the pineapple, coconut, juice of half a lime, sugar, water and spices into a large saucepan and bring to the boil. Keep track of how many spices you used as you will need to remove them later after the jam has cooked. Reduce the heat and cook, simmering uncovered for about 30-40 minutes until the pineapple has softened.
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