Jam is definitely one of my favorite things to make. Its good stuff…very easy and taste way better than the jam you get in the stores.
I’ve made many different kinds of jams…Strawberry, blueberry, peach and raspberry…just to name a few and today I’m sharing a recipe for…
I know it sounds weird…but trust me it taste very good.
There are two ways to making this jam. First way is cooking it with Fruit Pectin, a natural thickener used in a lot of jams. This method is very easy and the jam cooks for a very short time. The second way is cooking it for thirty minutes or a little longer without using Fruit Pectin. Using this method you get a very thick amber colored looking Pineapple Jam that’s great to use as a filling for cakes or a topping for ice cream.
Get to it…get your Jam on! (I know that was really corny…couldn’t help myself).
Pineapple Jam – Short Method
1 20 oz can Crushed Pineapple
Unsweetened Pineapple Juice or water
Juice from 1 small lime (optional)
1 box Fruit Pectin 1.75 oz (49g)
3 Cups Sugar
Wash 5 8oz jars with lids and bands with hot soapy water. Place jars and bands in a large pot of simmering water to keep them hot. Dry lids and leave them on a clean kitchen or paper towel. Place the three cups of sugar in a bowl and set aside.
Dump out crushed pineapple into a 4 cup measuring cup. Add enough pineapple juice or water to equal a total of 3 1/4 cups.
Place the pineapple/juice mixture into a large pot (stainless steal, or dutch oven…something non-reactive) add the lime juice and the fruit pectin. Stir until mixture is combined. Bring mixture to a full boil on med- high heat, then add the sugar all at once. Stir mixture until sugar is dissolved.
Once the mixture reaches a full rolling boil (when stirred it still boils), let it boil for 1 full minute (use a timer!). Turn off the heat. Skim off any foam that maybe floating on the top. Using tongs remove jars one at a time from the pot of simmering water and ladle the pineapple jam into each jar leaving a 1/4 inch of space at the top.
Place the top on, then screw the band on nice and tight (not super tight). With the same pot the jars were sitting in turn up the heat to high and let the water reach a full boil. Place each jar back into the pot and process for 10 minutes. Carefully remove jars from water using tongs or a jar lifter. Let them cool in a draft-free place overnight. You know your jars have sealed properly when you hear the the leads making a popping sound. Any jars that did not seal, store them in the fridge up to 3 months.
Pineapple Jam – Long Method
this one is good for ice cream topping, cake filling or whatever you see fit.
1 20 0z can Crushed Pineapple
1 1/2 cups sugar
Juice of 1 lime or half a lime
Place all the ingredients into a medium pot and cook for 30-45 minutes on medium-low heat, until mixture has thickened and is darker in color.
Once jam is done, remove from heat and let it cool to room temp. Spoon into a 16 ounce jar with a tight fitted lid. Store jam in the fridge for up to 3 months.