Pineapple Jam Recipe
Ingredients
Scale
- 1 32. oz can of crushed pineapple (in juice), or three cups fresh pineapple
- 3/4 cup granulated sugar
- 2 Tablespoons lemon juice
Supplies:
Instructions
- If using fresh pineapple, blend in a food processor, or with an immersion blender until fairly crushed. Add up to half a cup of pineapple juice or water if needed to blend (a ripe pineapple should be pretty juicy though!).
- Transfer pineapple to 3 quart or large saucepan, and stir in sugar and lemon juice.
- Heat over medium heat, continuing to stir until sugar is dissolved.
- Bring to a simmer, and simmer for 30 minutes, or until pineapple is significantly reduced, and fairly thick. It will thicken as it cools, so don’t worry if it’s not as thick as you’d think jam should be.
- Remove from heat, and transfer to sterilized jelly jars, leaving half an inch of headspace.
- Wipe rims, and screw down lids and bands (I use Denali lids – they have a seal guarantee!).
- Prepare a water bath canner with hot water, being sure to insert the rack.
- Add jars to canner, and bring to a rolling boil over medium-high heat.
- Process pint jars for 10 minutes, half pint jars for 5 minutes.
- Remove from heat and let cool completely before removing jars from canner if possible. If not, let them cool as much as possible, then be careful to protect jars from drafts, and yourself (in case they break) while moving them to a safe area to finish cooling. I do this by covering them with a towel as I move them, and keeping them covered as they cool.
- Let jars rest 24 hours, then check seals, and store in a cool place, out of direct light
Find it online: https://www.frugalfarmwife.com/article/pineapple-jam-recipe/