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.
PINEAPPLE AND LIME JAM
Make and share this Pineapple And Lime Jam recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 40m
Yield 1 1/2 pints
Number Of Ingredients 4
Steps:
- Mix all ingredients in a saucepan.
- Bring to a boil over med heat.
- Stir occasionally.
- Boil until thickened, about 30 minutes.
- Let cool, put in covered container.
- Makes 1-1/2 pints.
- Will keep in fridge for 6 months.
PINEAPPLE KIWI JAM
Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It's especially good slathered on biscuits. -Sondra Rogers, Columbus, Indiana
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 6
Steps:
- In a 2-qt. microwave-safe bowl, combine the kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high until mixture comes to a full rolling boil, 7-10 minutes, stirring every 2 minutes. Stir in pectin. Add food coloring if desired. , Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
PINEAPPLE LIME JAM
I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking.
Provided by Coppercloud
Categories Lime
Time 45m
Yield 8 half pints, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the pineapple, lime juice, lime zest and 1 cup of sugar in a pan/bowl and let stand for 1 hour.
- After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
- Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates.
- Place the pan over the heat again for 1 minute to rolling boil. Again, remove and skim off the foam.
- Add the butter and bring the mixture to a rolling boil again. Take off heat and add the pectin and stir constantly.
- Last bring to a rolling boil for 1 minute. Take off heat and skim off the foam.
- Allow the jam to cool for 5/10 minutes.
- Ladle into jars to within 1/4 top, wipe rim clean with damp sterilized cloth.
- Apply lids then rings and tighten rings to fingertip tight.
- Process in water bath for your altitude time.
- P.S. I know it seems as if you are boiling this too many times, but pineapple is a hard fruit and this foams allot. It took me two pineapples to get 5 cups. You can use canned fruit instead of fresh just make sure it is not in sugar syrup and skip the 1 hour soaking time.
Nutrition Facts : Calories 763.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.9, Sodium 25, Carbohydrate 197.4, Fiber 2.3, Sugar 183.9, Protein 0.6
MINTED PINEAPPLE-LIME MARMALADE
This mint-infused pineapple-lime marmalade makes a quick tropical-inspired condiment for roasted meats.
Categories Condiment/Spread Low Sodium Lime Pineapple Mint Summer House & Garden
Yield Makes about 6 8-ounce glasses
Number Of Ingredients 6
Steps:
- Peel and core the pineapples. Seed the limes, if necessary. Grind the pineapple with the limes in a meat grinder, using the coarsest blade. Put in a large pot with the sugar. Tie the bunch of mint securely, add to the pot and bring the mixture to a boil. Turn heat low, cover the pot and simmer for 1/2 hour, or until the fruits and rind are tender. Uncover, turn up the heat and boil vigorously until the mixture thickens and the juices become syrupy. Remove from heat, discard the bunch of mint, stir in the crème de menthe and the chopped mint leaves and pour into hot, sterilized jelly glasses. Cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.
LIME PINEAPPLE JAM
'This refreshing chunky spread, packed with pineapple, is deliciously different,' assures Rebecca Baird from Salt Lake City, Utah. 'It's like sunshine in a jar.'
Provided by Allrecipes Member
Time 1h5m
Yield 24
Number Of Ingredients 4
Steps:
- In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4-in. head space. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 18.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg, Sugar 17.3 g
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PINEAPPLE MARMALADE OR MERMELADA DE PIñA - LAYLITA'S RECIPES
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4.8/5 (41)Category Dessert, Sauce, SweetsCuisine Ecuadorian, LatinTotal Time 45 mins
- Peel and core the pineapple, discard the core and peel (or use to make this spiced pineapple chicha drink).
- For a medium chunky ratio, cut half of the pineapple in small squares and blend the remaining half to obtain a coarse puree. For smoother style marmalade, coarsely blend all of the pineapple. For very chunky caramelized pineapple preserves, dice all of all the pineapple.
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PINEAPPLE JAM AND LIME TARTS RECIPE - GOOD FOOD
From goodfood.com.au
Servings 12Total Time 2 hrsCategory Dessert
- 1. For the jam, peel the pineapple, remove core and chop flesh into roughly 4cm to 5cm pieces (you should have around 700g). Pulse pineapple flesh in a food processor to form a coarse purée. Strain through a fine sieve into a bowl, but do not press down on the purée; the aim is simply to remove excess juice.
- 2. Combine the pineapple purée, sugar, lime zest and lime juice in a medium saucepan over medium-low heat and stir until the sugar has dissolved. Increase heat to medium, bring to a boil, then simmer for about an hour, stirring every 5 to 10 minutes with a wooden spoon. You may need to lower the heat a bit, and stir more frequently as the mixture thickens, to prevent it catching on the bottom of the pan. It will be ready when it is a thick golden paste (thicker than regular jam) and holds its shape when spooned on to a plate. Remove from heat and transfer to a bowl to cool. Store in the fridge (for up to two weeks) until ready to assemble the tarts.
- 3. For the pastry, sift together the flour, icing sugar and salt and place in a food processor. Add the butter and lime zest, then pulse a few times until the mixture is the consistency of breadcrumbs. Lightly whisk together the egg yolk and water, and add this to the mix, pulsing just to combine.
- 4. Tip the dough out onto a lightly floured surface – it will be quite wet and sticky. Dust your hands lightly with flour, and press or pat gently to form a ball, then divide the pastry into two. Wrap each half loosely in cling film and press gently to form two flattish discs. The dough will be soft and must be chilled for at least an hour (and up to 3 days) before using. (You will only be using one disc for these tarts. Freeze the other for another time.)
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From bawarchi.com
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- Peel, core and dice the apple. Place the peel and core in a sauce pan with 1 cup of water and simmer for 10-15 minutes. , Stain and reserve the water. (The peel and core of apple is rich in pectin.
- The extract will help set the jam as pineapple does not contain any pectin) , Combine apple and pineapple pieces in a thick bottomed pan . , Add the reserved water and simmer for 5 minutes. , Add sugar, essence and lime juice. , Cook till the jam reaches the setting stage. (To test the setting stage, drop a spoonful of jam on a cool saucer.
- The jam should wrinkle on the surface) , Pour in clean, sterilised bottles while still hot and close with the lid. (To prevent the bottle from breaking, place the bottle on a thick kitchen towel).,.
PINEAPPLE JAM - PRECIOUS CORE
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5/5 (1)Category Breakfast, DessertCuisine International, TropicalTotal Time 40 mins
- Place pot on the fire on medium-high heat and cover. After 5 minutes, it must have started boiling, open and stir. Reduce heat to medium, let it cook for another 10 minutes then mash with potato masher. Let it cook until the liquid is jelly-like. About 15 minutes more. Turn off the heat.
- Once cool, place in a jar with a tight-fitting lid and keep in the fridge. This could last in the fridge for up to 3 months!
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Reviews 33Estimated Reading Time 2 minsServings 5
- 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 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 sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
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- Add pineapple and water in a saucepan and cook on low-medium heat for 30 minutes. The pineapple should turn soft.
- Cook till the pineapple and sugar mixture thickens. One string consistency should be obtained from the sugar solution.
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