PINEAPPLE LEMON JAM (WITH POMONA'S UNIVERSAL PECTIN)
Delicious mixed with plain yogurt; poured on a block of cream cheese as an appetizer; on buttered toast and english muffins. Oranges can be used instead of lemons and that's delicious too. But don't use fresh pineapple because the enzymes in fresh pineapple may prevent a good jel. Refrigerate OPENED jars and then use within 4-weeks. Unlike regular pectin, Pomona's gel is produced through very low sugar. Adding too much sugar will prevent proper gelling. But additional sugar CAN be added after the pectin has dissolved (see Step 14 below).
Provided by Kathy228
Categories Citrus
Time 45m
Yield 7-8 half pints
Number Of Ingredients 7
Steps:
- Prepare Pectin:.
- Mix 3 teaspoons pectin (large envelope) with 3-cups sugar. Set aside.
- Mix 1/2 teaspoons of the calcuim (sm. envelope) with 1/2 cup water. Set aside.
- Scrub then peel the lemons.
- 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, rinse, cool and chop the peel.
- Remove the excess white pith from the peeled lemons.
- Cut the peeled lemons in quarters. Slice out the white center membrane and discard.
- Puree the peeled lemons in a food processor.
- Into a heavy saucepan, measure 1 teaspoons butter, 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and 1-cup of wine (for a total of 6-cups).
- If you are short of the 6-cups, just add more wine, pineapple or lemon.
- To the fruit in the pan, add 3 teaspoons prepared calcium water. (The rest of the calcium water can be saved in a little jar for up to two months in the fridge).
- Bring to a hard boil and boil for one minute.
- Add the sugar/pectin mixture and stir vigorously for 2-minutes allowing pectin to dissolve.
- NOTE: At this point you can add an additional one-cup sugar to give the jam a longer "opened jar" refrigerator shelf life.
- Bring back to a boil and boil hard for one minute. Skim foam if necessary.
- Ladle into seven, sterilized half-pint jelly jars, and process only 5-mins.
Nutrition Facts : Calories 409.1, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 12.8, Carbohydrate 102.5, Fiber 4.4, Sugar 91.2, Protein 1.3
ORANGE-PINEAPPLE JAM
Make and share this Orange-Pineapple Jam recipe from Food.com.
Provided by Kathy228
Categories Citrus
Time 55m
Yield 7 half pints
Number Of Ingredients 6
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.
Nutrition Facts : Calories 478.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.4, Sodium 5.2, Carbohydrate 122.1, Fiber 2.8, Sugar 118.9, Protein 1.2
PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
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.
LEMON-PINEAPPLE JAM
A not-too-tart combination. The lemon is delightful on cream cheesed crackers, buttered toast, or a cake filling.
Provided by Kathy228
Categories < 60 Mins
Time 45m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- Scrub then peel the lemons.
- 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, rinse, cool and chop the peel.
- Remove the excess, thick, white pith from the peeled lemons.
- Cut the peeled lemons in quarters. Slice out the white membranes and discard.
- Puree the peeled lemons in a food processor.
- Into a heavy saucepan, measure 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple (a total of 5-cups of fruit is needed).
- Add the water or wine.
- Gradually stir in the dry pectin.
- Bring to a a hard boil, add butter, and boil for one minute.
- Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
- Ladle into seven, half-pints jelly jars, and process.
Nutrition Facts : Calories 484, Fat 0.8, SaturatedFat 0.4, Cholesterol 1.4, Sodium 8.6, Carbohydrate 124.7, Fiber 1.9, Sugar 120.6, Protein 0.8
LOWER-SUGAR CARROT CAKE JAM
Using Pomona's Pectin allowed me to make a slightly healthier version of this dessert-flavoured fruit and vegetable spread. Smeared onto waffles or cinnamon bread, it's a decadent start to the day!
Provided by YummySmellsca
Categories Vegan
Time 50m
Yield 3 1/2 cups, 28 serving(s)
Number Of Ingredients 14
Steps:
- In a large stainless steel saucepan, combine carrots, apples, pineapple, lemon juice, water, calcium water, spices, stevia and brown sugar.
- Bring to a boil over high heat, stirring frequently.
- Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
- Combine pectin and granulated sugar and whisk into the carrot mixture until dissolved.
- Bring back to a boil, stirring frequently.
- Remove from heat, ladle into jars and process in a water bath canner for 10 minutes.
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PINEAPPLE JAM FROM FRESH PINEAPPLE - POMONA'S …
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- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
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- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- In a separate sauce pan, bring the white grape juice concentrate up to a boil. Then, pour it into a blender or food processor, and add the pectin powder. Blend until the pectin powder is fully dissolved–about 1-2 minutes. As the mixture will be hot, be sure to vent the lid while you are blending.
FRESH PINEAPPLE JAM - POMONA'S UNIVERSAL PECTIN
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- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
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