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.
TOMATO PINEAPPLE JAM
A soft jell, requiring about a week to fully set. It does not hold a firm shape when decanted. It is surprisingly flavorful, my children's favorite on toast, Popovers, English Muffins, or lightly spread on waffles. I usually keep mine in a spare refrigerator once the jars have sealed. This yields about 7-1/2 cups of Jam.
Provided by scotslad39
Categories Vegetable
Time 1h15m
Yield 7-8 Cups
Number Of Ingredients 5
Steps:
- Blanch tomatoes in boiling water about 10 seconds to loosen skins.
- Pull off skins, remove cores and dice tomatoes. (Should be about 3-1/2 Cups).
- Place in large saucepan and bring to boil. Cover and cook slowly 5 minutes.
- Meanwhile, drain pineapple, saving syrup.
- Drain tomatoes and combine their 'juice' with the pineapple syrup. Boil rapidly until reduced to 1/2 cup, watching closely to avoid scorching.
- Add drained tomatoes, pineapple, lemon juice and sugar.
- Bring to full rolling boil that cannot be stirred down.
- Remove from heat and stir in pectin.
- Pour into hot sterilized jars. Seal at once with lids and rings.
- Allow to cool and seal, then store in a cool place.
Nutrition Facts : Calories 681.3, Fat 0.3, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 175.7, Fiber 2.4, Sugar 171.7, Protein 1.3
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
TOMATO AND PINEAPPLE JAM
Categories Jams and Spreads
Number Of Ingredients 0
Steps:
- Cut tomatoes in small portions.Add pineapple and sugarbring to boil and simmer about one and a half hours then add remaining sugar and cook steady until it thickens and will set on a saucerThen after about one and half hours bottle and seal while hot.
SPICED PINEAPPLE JAM
Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it.
Provided by Coppercloud
Categories Pineapple
Time 45m
Yield 8 half pints, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pineapple, cloves, stick of cinnamon and 1 cup of sugar in a pan and let stand for 1 hour.
- After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
- Bring the mix to a rolling boil for two minutes.
- Remove the pan from the flame and skim off any foam that accumulates.
- Place the pan over the heat again for 1 minute to boil.
- Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again.
- Take off heat, take out the cloves and stick of cinnamon. Add the 1sp ground cinnamon, add the pectin and stir constantly.
- Bring to a rolling boil again for 1 minute. Take of heat and skim off the foam.
- Allow the jam to cool for 5/10 minutes.
- Ladle into canning jars. Wipe rim with sterilized cloth.
- Apply lids then rings and tighten to fingertip tightness.
- Process in a water bath for your altitude time.
- P.S. I know it seems like allot of boiling time, but pineapple is a hard fruit and this foams allot. You can also use canned pineapple, just make sure it is not in sugar syrup and can skip the 1 hour soaking time.
Nutrition Facts : Calories 762.9, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.9, Sodium 25, Carbohydrate 197.3, Fiber 2.4, Sugar 183.9, Protein 0.6
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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