Pineapple Lemon Jam With Pomonas Universal Pectin Recipes

PINEAPPLE LEMON JAM (WITH POMONA'S UNIVERSAL PECTIN)

Steps:

• Prepare Pectin:.
• Mix 3 teaspoons pectin (large envelope) with 3-cups sugar. Set aside.
• Mix 1/2 teaspoons of the calcuim (sm. envelope) with 1/2 cup water. Set aside.
• Scrub then peel the lemons.
• Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
• Remove the excess white pith from the peeled lemons.
• Cut the peeled lemons in quarters. Slice out the white center membrane and discard.
• Puree the peeled lemons in a food processor.
• Into a heavy saucepan, measure 1 teaspoons butter, 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and 1-cup of wine (for a total of 6-cups).
• If you are short of the 6-cups, just add more wine, pineapple or lemon.
• To the fruit in the pan, add 3 teaspoons prepared calcium water. (The rest of the calcium water can be saved in a little jar for up to two months in the fridge).
• Bring to a hard boil and boil for one minute.
• Add the sugar/pectin mixture and stir vigorously for 2-minutes allowing pectin to dissolve.
• NOTE: At this point you can add an additional one-cup sugar to give the jam a longer "opened jar" refrigerator shelf life.
• Bring back to a boil and boil hard for one minute. Skim foam if necessary.
• Ladle into seven, sterilized half-pint jelly jars, and process only 5-mins.

BLUEBERRY LEMON JAM (NO PECTIN RECIPE)

Steps:

• In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
• Add remaining berries, sugar, lemon juice and lemon rind.
• Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
• Skim off any foam.
• Ladle jam into hot jars to within 1/4" of top rim.
• Can jam using preferred Safe Canning method.

LEMON-PINEAPPLE JAM

Steps:

• Scrub then peel the lemons.
• Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
• Remove the excess, thick, white pith from the peeled lemons.
• Cut the peeled lemons in quarters. Slice out the white membranes and discard.
• Puree the peeled lemons in a food processor.
• Into a heavy saucepan, measure 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple (a total of 5-cups of fruit is needed).
• Add the water or wine.
• Gradually stir in the dry pectin.
• Bring to a a hard boil, add butter, and boil for one minute.
• Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
• Ladle into seven, half-pints jelly jars, and process.