How To Make Pineapple Jam Food

PINEAPPLE JAM

Steps:

• ADD enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-quart 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; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
• Process 5 minutes in a hot water bath. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

HOW TO MAKE PINEAPPLE JAM

Steps:

• Remove the skin of the pineapple. Before cutting into the pineapple, give it a rinse in the sink. Then, Peel a Pineapple by laying it on its side and cutting off the top and the very bottom. Set the pineapple upright and slice off the outside skin in strips.
• Cut the pineapple into small pieces. Slice the pineapple into small, 1 inch cubes. You don't have to be precise, as you will be blending the pineapple. Just make sure that the pieces are small enough to put in a food processor or blender. Cut out any little knots or seeds that you may come across while cutting the pineapple.
• Blend the pineapple chunks. Drop the pineapple pieces into a blender or food processor. Blend until the pineapple reaches a smooth, somewhat pulpy consistency. Remove any seeds or rough pieces from the mixture.
• Squeeze in the lemon juice. Wash the two lemons and cut them in half. Either in a lemon juicer or by hand, squeeze the lemon juice into the pineapple mixture. Stir with a spoon.
• Mix in the sugar. Pour the five cups of sugar into the pineapple mixture. Stir thoroughly so that the sugar is fully incorporated into the pineapple and dissolves. Let the mixture sit for fifteen minutes or so.
• Bring the pectin and water to a boil in a saucepan. Combine one packet of pectin and one cup (240 ml) of water in a small saucepan, then bring the mixture to a boil on medium heat. Boil for one minute, then remove the saucepan from the stove. Pectin is a fruit extract that helps to thicken and bind jams and jellies. Different varieties of pectin sometimes call for different amounts of water to be added. Check and follow the instructions on your packet if you are supposed to use a different amount of water than one cup.
• Combine the pectin and the pineapple mixture. Pour the pectin into the pineapple mixture and stir for one minute. You should notice that the mixture has thickened considerably and has a more jam-like texture than before. The jam is now ready to be canned or to be eaten once it has cooled down!

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.

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.

SURE.JELL FRESH PINEAPPLE JAM

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.)

ORANGE-PINEAPPLE JAM

Steps:

• Peel the oranges.
• Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain and rinse til cool and chop the peel.
• Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.
• Slice out the white, center membrane strip and discard.
• Puree the peeled oranges in a food processor.
• Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.
• Gradually stir in the dry pectin.
• Bring to a boil, add butter, and boil for one minute.
• Add the sugar. Bring back to a boil and boil hard for one minute.
• Ladle into seven, half-pint jelly jars, seal and process.

SURE.JELL PINEAPPLE JAM

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.
• Add enough water to undrained pineapple to measure 3-1/4 cups. Place in 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.
• Stir in 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 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.)