Small Batch Fresh Pineapple Jam Recipes

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PINEAPPLE JAM



Pineapple Jam image

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

1 pineapple
1 cup water
2 cups sugar
Juice of 2 limes

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.

SMALL BATCH PINEAPPLE JAM



Small Batch Pineapple Jam image

An easy to make pineapple jam recipe that needs no special equipment. It takes only 4 ingredients (2 are optional) to make this jam that cooks in under 30 minutes.

Provided by Syama

Categories     Preserves

Number Of Ingredients 4

1 Ripe Pineapple
2 C Granulated Sugar
1 Lemon
6 Cloves or 2 in Cinnamon Stick (Optional)

Steps:

  • Clean and dry the jam containers
  • Peel and core the pineapple. Chop into small pieces and process in a food processor or blender until a coarse puree is made. Do not puree till smooth.
  • Measure 4 C of pineapple puree.
  • Take a thick bottomed pan and add the pineapple puree into it along with 2 C sugar.
  • Over medium heat bring to a boil, stirring a few times in between. If using whole spices add them at this point. Keep cooking on medium heat for about 15 minutes until the jam thickens.
  • In a small bowl or plate take a little ice-cold water and add a drop of jam. If it stays solid and does not mix into the water it is time to stop cooking.
  • Add the lemon juice, stir and cook for another minute. Turn off the heat and let it rest for 5 to 10 minutes. Transfer to the bottles.
  • Cover lightly with the lid and let cool. Keep at room temperature for a day before transferring to the fridge.

PINEAPPLE JAM



Pineapple Jam image

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

3 cups crushed pineapple (from one 3 lb pineapple)
1 1/2 to 2 cups sugar

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



Pineapple Jam image

An easy, small batch fresh pineapple jam recipe made with just three ingredients: fresh pineapple, lime juice and granulated sugar. Enjoy this vibrant golden, flavor packed homemade pineapple jam on toast or scones, as a filling in cake, or with your favorite pastries.

Provided by Kathleen Culver

Categories     Breakfast     Dessert     Snack

Time 1h

Number Of Ingredients 3

725 grams (4.5 cups) fresh pineapple, peeled and cored (1 large)
200 grams (1 cup) granulated sugar
2 Tablespoons lime juice, freshly squeezed (from 1 lime)

Steps:

  • Roughly chop the peeled and cored pineapple and place into the bowl of a food processor or blender. Pulse briefly, enough to chop the pineapple into medium-fine pieces, but not enough to puree it.
  • Add pineapple to a 3 quart saucepan along with the sugar and lime juice. Stir to combine ingredients. Bring to a boil over medium high heat, then reduce to a simmer. It should simmer with purpose - a weak simmer will work but will extend the cooking time. Do not cover.
  • Simmer, stirring frequently, for 30 - 40 minutes, or until jam has thickened and reduced significantly. When you draw a spoon through the jam, the trail should not cover with liquid. I reduced my jam significantly as I'll be using it in a recipe where I don't want extra moisture. At the end of cooking, my jam was beginning to make a light sizzling noise on the bottom of the pan. It will thicken a bit more as it cools.
  • Cool jam, and transfer to an airtight container such as a lidded glass jar. Store in the refrigerator or freezer.

SMALL BATCH FRESH PINEAPPLE JAM



Small Batch Fresh Pineapple Jam image

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

1 cup sugar (or a sugar substitute like Stevia or Splenda.)
2 tbsp fresh lemon juice ([See Note 1])
5 cups fresh pineapple (peeled and cut into chunks [See Note 2])

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

SURE.JELL FRESH PINEAPPLE JAM



SURE.JELL Fresh Pineapple Jam image

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

4-1/2 cups prepared fruit (buy 2 fully ripe medium pineapples)
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5-1/2 cups sugar, measured into separate bowl

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

HABANERO PINEAPPLE JAM



Habanero Pineapple Jam image

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

1 (20 ounce) can crushed pineapple
6 ½ cups white sugar
1 ½ cups apple cider vinegar
½ teaspoon salt
1 red bell pepper, minced
12 habanero peppers - stems and membranes removed, minced
1 cup shredded carrots
¾ cup powdered fruit pectin, or more to taste

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

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