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
PINEAPPLE JAM
Bright and sunny. Sweet and tart. This easy jam is full of pineapple bits and takes only 20 minutes to make.
Provided by Amy D.
Categories Breakfast
Time 20m
Number Of Ingredients 2
Steps:
- In a small saucepan, bring the pineapple and sugar to a boil.
- Boil for 20 minutes, stirring often, until the jam is thickened.
- Pour into a clean 8 oz jar.
Nutrition Facts : Calories 60 calories, ServingSize 12 Servings
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.
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 JAM - CANNING RECIPE - (3.8/5)
Provided by á-3801
Number Of Ingredients 5
Steps:
- Sterilize 5 (8 oz) jars, lids and bands. Keep the jars hot. Take the can of crushed pineapple and dump it into a 4 cup measuring cup. Add enough pineapple juice to equal a total of 3 1/4 cups. Place the pineapple/juice mixture into a pot with the butter and the pectin. Bring this to a full boil, then add the sugar all at once. Mix to help dissolve the sugar. When this has reached a full rolling boil, time it for 1 full minute, then turn off the heat. Skim any foam that may have gathered on top. Ladle the jam into hot jars. Place the top on, then the band, screwing down to a fingertip-tight hold. Process for 10 minutes, leave them in the pot for 5 minutes, then let them cool in a draft-free place.
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
HABANERO PINEAPPLE JAM
This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.
Provided by bsmizzel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 64
Number Of Ingredients 8
Steps:
- Drain pineapple well, reserving 1/2 cup pineapple juice.
- Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
- Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
- Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
- Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g
PINEAPPLE JAM: A CANNING RECIPE
Home preserved sweet pineapple jam made of fresh pineapples and white granulated sugar. Perfect recipe for water bath canning.
Provided by Jennifer
Categories Canning Homemade Ingredients
Time P1DT1h15m
Number Of Ingredients 4
Steps:
- Prep all your fruit and water bath canning equipment including canning jars, lids, and rings.
- Combine all ingredients in a large saucepot and bring slowly to a boil, stirring often until sugar dissolves.
- Cook rapidly to gelling point and stir often as mixture thickens.
- Remove from heat and skim foam if necessary.
- Ladle hot jam into hot canning jars leaving ¼ inch headspace.
- Add lid and rings finger tight and process for 15 minutes in rolling boil water bath canner.
Nutrition Facts : Calories 605.96 kcal, Carbohydrate 157.27 g, Protein 1.43 g, Fat 0.32 g, SaturatedFat 0.03 g, Sodium 7.01 mg, Fiber 3.69 g, Sugar 148.39 g, ServingSize 1 serving
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