Pineapple Jam Made Easy Recipe 455

PINEAPPLE JAM

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.

SMALL BATCH FRESH PINEAPPLE JAM

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.

PINEAPPLE JAM (MADE EASY) RECIPE - (4.5/5)

Steps:

• If you've never made jam, the water canning method, having a large pot with lid is what you'll need. I also have a jar rack (you can order a complete kit on Amazon.com). Prep the jars by cleaning them thoroughly (dishwasher is fine). I tend to heat mine by setting them in my large pot of water, then removing them with tongs. Set them on a large baking sheet, with a clean towel. Empty the undrained can of crushed pineapple into a large measuring cup, and add enough pineapple juice to equal 3-1/4 cups. (Buying six-pack of small pineapple juice is helpful.) Optional: If you like a less chunky jam, either use an immersion blender to break the pineapple down-- or carefully pulse in a food processor. In a large pot, add the pineapple and juice, and pectin and bring to a rolling boil. Add all of the sugar, at once and stir. Bring to a rolling boil, stirring constantly. Add the butter, and continue stirring for 1-3 minutes. (I like to put a metal spoon into the freezer. I dip the spoon into the jam and if it thickens well, then it's ready). Using a ladle, fill the sanitized canning jars (this makes 5 cups), and with a clean, warm, damp cloth, quickly wipe off the rims of the full jars and put the two piece lids on. Process the jars in a hot water bath for 10 minutes. Remove and cool on the counter.

PINEAPPLE JAM

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.