AWARD WINNING PINEAPPLE PRESERVES
I needed some pineapple preserves to make Ang1102's Recipe #168803. No problem I thought, I'll just pick some up at my corner store. No luck, They didn't have any so I thought no problem, I'll just get a recipe off of zaar. No luck!, I went on a search and was attracted to this recipe because it only uses 2 ingredients and looked easy. Boy did I get lucky with this one! From Food Down Under. EDIT: Thanks to Diana, I was able to change the title to award winning! Check her review for making these preserves even better!
Provided by cookiedog
Categories Pineapple
Time 40m
Yield 2 jars
Number Of Ingredients 2
Steps:
- Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level).
- Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.
- Process jars in a water-bath canner for 5 minutes.
- Place jars on a clean towel.
- Cover with towel to prevent drafts and let cool undisturbed for 24 hours.
Nutrition Facts : Calories 944.2, Fat 0.2, Sodium 4.8, Carbohydrate 244.5, Fiber 2.3, Sugar 240.6, Protein 1.2
INSTANT POT PINEAPPLE JAM
A freshly made batch of Pineapple jam ???????? can be an ideal start for your perfect Sunday breakfast. It only gets better to know that it can be made sugar-free too. So let's get going to make this awesome sugar free Instant pot Pineapple Jam. It's a simple jam that is completely free of refined sugar and pectin. This Instant Pot Pineapple ginger jam recipe will win you over with its deliciousness! It is easy to make at home and a summertime favorite! If you've ever made jam at home before, you know how easy it is. And if you're a first-timer, you're gonna freak out over the simplicity!
Provided by Soniya Saluja
Categories Breakfast N
Time 25m
Number Of Ingredients 4
Steps:
- Start by making an even-as-you-can cut across the top, to remove it. As you can see in the video
- Place the hollow part of the pineapple corer over the core.
- Once in place, begin turning clockwise while pushing down until you get to the bottom of the pineapple
- Once in place, begin turning clockwise while pushing down until you get to the bottom of the pineapple
- Grip the handle and press the black buttons (there's one on either side) and pull up.
- Add the pineapple rings in the Instant pot . Add the grated ginger, lime juice and honey .
- Close the lid and turn the valve in a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time for 10 minutes on High pressure.
- When its done , quick release the steam. Open the lid and use a high speed immersion blender to make a puree
- Press the Saute button on the Instant Pot and let the pineapple jam cook and thicken . Keep stirring, until thickened to your desired consistency it will take about 10 minutes
Nutrition Facts : Calories 73 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
APRICOT PINEAPPLE JAM RECIPE
Old Fashioned Apricot Pineapple Jam - sweet and mellow with bright fruit flavors and just a hint of almonds. It is so good, you'll be enjoying it long after the apricots are gone!
Provided by Deb Clark
Categories Jams and Jellies
Number Of Ingredients 6
Steps:
- Soak the apricots in water. Rinse them well. Then peel them apart to remove the stone. Roughly chop. Measure 4 cups.
- Sterilize jars, rings and lids.
- In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract. Stir to combine.
- Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell.
- Sprinkle the Sure-Jell/sugar mixture into the apricots, mix to combine and set it on the stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil (a hard boil is a boil that cannot be stirred down) add the remaining sugar.
- Continue stirring constantly and return it to a boil. When it comes back to another hard boil, set a timer and boil it for exactly one minute.
- Remove from the stove & immediately ladle into sterilized jars.
- Use a damp cloth and wipe off the top of the jars to remove any jam that may have spilled.. Place lids on jars and screw them on tightly.
- Process in a hot water bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.
Nutrition Facts : Calories 18 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 tbsp
SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - APRICOT-PINEAPPLE JAM
Make this SURE.JELL for Less or No Sugar Needed Recipes - Apricot-Pineapple Jam to capture the natural sweetness of two favorite fruits.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 7 (1-cup) jars or 112 servings, 1 Tbsp. each.
Number Of Ingredients 5
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 well before filling.
- Pit unpeeled apricots; finely chop or grind fruit. Measure exactly 4 cups prepared apricots into 6- or 8-qt. stockpot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 2 cups prepared pineapple into stockpot with apricots; stir until well blended. Add fruit protector; mix well.
- Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit mixture in stockpot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups 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 10 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 lid springs back, lid is not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 1 week to set completely.
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE JAM RECIPE
Homemade Pineapple Jam is a treat that you will enjoy for breakfast on your bread if you are into Caribbean flavors or if you want to start your day with a sweet sunshine and beach memories jam. I usually make a batch which lasts for some months if you store it correctly. Also, make sure to take a look at my tips mentioned in the post. That way your pineapple jam will be a huge success.
Provided by Helene Dsouza
Categories Breakfast
Time 1h5m
Number Of Ingredients 2
Steps:
- Cut your pineapple. To cut pineapple without wasting too much of the skin. Cut out the center too because the pineapple center is too hard. You can eat the pineapple center, there is nothing wrong with it (some people get an itching in the throat).
- Place the pineapple pieces into a pot and add in the sugar. Mix the content. Let it sit for a little while so that the juices can mingle.
- Place the pot on the heat and bring slowly to a rolling boil. Then bring down the heat to a low flame and let the jam simmer slowly.
- Check with your thermometer if the jam is ready or do the running jam test with a cold spoon or plate.
- If the jam is set, get your clean immersion blender and just blend the jam real quick into a smooth consistency. Keep on the heat for a few more minutes after that just to make sure to kill all germs.
- Then grab your sterilized jar and lid and fill up your jar with the jam up to the rim. up to the rim is a must!)
- Close the jar with the lid very well and quickly turn the jar upside down to create a vacuum. That way your jam will preserve very well for a long period of time.
- Keep your jar upside down overnight and then store your jam in a cool, dark and dry place (not in the hot attic or wet cellar!). That way you can store your jars for more than 8 months. Once you open the jars store in the fridge.
Nutrition Facts : ServingSize 18 g, Calories 36 kcal, Carbohydrate 9 g, Sugar 9 g
SUGAR- AND PECTIN-FREE PRESERVES
This is a delicious jam/preserves recipe that I came up when when I started limiting the amount of sugar I eat. It's delicious without added sugar or those nasty artificial sugars (sucralose, aspartame, etc.). I love this best on a slice of whole grain whole wheat toast with some butter. Refrigerate before serving.
Provided by IlsaB
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 55m
Yield 25
Number Of Ingredients 5
Steps:
- Combine apricots, xylitol, cinnamon, and lemon juice together in a saucepan. Bring to a boil, stirring constantly, and continue boiling until a thermometer inserted into mixture reads 220 degrees F (104 degrees C), 10 to 15 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apricot mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 65.6 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 2.8 g
EASY PINEAPPLE JAM RECIPE
Steps:
- In a large blender or food processor, pulse the chopped pineapple until it is roughly shredded. You might need to do this in 2-3 batches. Be careful not to turn it into a smoothie!
- Combine the pulsed pineapple and the rest of the ingredients in a small/medium saucepan and heat on low until all the sugar melts (start with 1.5 cups sugar, you can always add more later). Add cinnamon or ginger, if using.
- Bring to a boil, stir, then lower the heat and let simmer for 40-50 minutes, or until it reaches a nice jam consistency, stirring frequently - it will turn more translucent the longer you cook it. Remove from heat. Add more sugar and/or cinnamon if you wish.Allow to cool and store in the fridge in a covered jar for up to 3 months.
Nutrition Facts : Calories 135 kcal, Carbohydrate 35 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 32 g, ServingSize 1 serving
SUGAR FREE PINEAPPLE PRESERVES
Make and share this Sugar Free Pineapple Preserves recipe from Food.com.
Provided by internetnut
Categories Tropical Fruits
Time 15m
Yield 2 1/2 cups, 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Sprinkle gelatin on canned pineapple juice (don't use fresh or frozen). Wait one minute until gelatin softens, then heat gently until melted and clear.
- Remove from heat and stir in undrained, canned crushed pineapple. Sweeten to taste, if desired. Transfer to covered jars and store in the refrigerator.
Nutrition Facts : Calories 76.1, Fat 0.2, Sodium 5.8, Carbohydrate 17.8, Fiber 1.2, Sugar 15.3, Protein 2.3
HOW TO MAKE PINEAPPLE JAM
Fresh Pineapple Jam is so easy to make. A trip to the tropics has never been easier.
Provided by Judy Barbe
Categories Jam
Time 30m
Number Of Ingredients 1
Steps:
- off the top pineapple leaves. Rinse and scrub the pineapple rind. Cut rind away from pineapple and remove most of the brown spots, the pineapple eyes.
- pineapple into fairly fine pieces. Pineapple doesn't break down in cooking, so chop it or give it several pulses in a food processor or blender.
- The jam is great on it's own, but if you want, add a star anise, crystallized ginger, cinnamon stick, or vanilla.
- pineapple in a large saucepan over medium heat, stirring occasionally. Cook until juice evaporates and pineapple smells toasted or caramelized. Let cool. Spoon into jar. Store in the refrigerator.
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NO SUGAR PINEAPPLE APRICOT PRESERVES RECIPE - …
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Cuisine ATotal Time 1 hr 25 minsCategory Jam & SpreadCalories 620 per serving
- Put in a microwave-safe container covered with water and microwave on high for 4 to 5 minutes until apricots are softened.
- Add crushed pineapple, lemon juice, grated lemon peel, cardamom, sugar-free Jell-O, and Splenda.
SUGAR FREE BLUEBERRY JAM – SUGAR FREE LONDONER
From sugarfreelondoner.com
5/5 (50)Total Time 21 minsCategory Breakfast, CondimentCalories 11 per serving
- Put the blueberries, water and lemon juice (and vanilla, if using) in a non stick pan, cover and bring to a boil.
- Remove the lid and cook on a medium heat for ca 15 minutes, stirring regularly. The mixture will reduce by 1/3 and thicken. Smash the berries with a spoon while they cook.
- You can blend the mixture if you wish to have a smooth consistency. I like it the way it is, with a few bits and pieces in it.
- At the end, take a couple of pinches xanthan gum and sprinkle it evenly into the pot, stirring well afterwards. Xanthan gum is a brilliant thickening agent and is also used in gluten free baking, so it does come in handy. You only need a tiny amount - it's quite remarkable.
NO-SUGAR PEACH PRESERVES RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Dip, Sauce & CondimentServings 3Total Time 2 hrs 45 mins
- Fill a canner pot half-full with water and bring to a simmer. Wash the jars and rings in warm soapy water, then rinse with warm water. Place lids in a saucepan off the heat, then pour boiling water on top. Let stand until ready to use.
- Measure 3 cups of peaches into a 6 or 8-inch saucepot. Stir in ¾ cup of water. Gradually add the pectin, stirring until well blended.
- Bring the mixture to a boil over high heat, stirring constantly. Boil exactly for 1 minute, stirring constantly. Remove from heat.
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