Small Batch Fresh Pineapple Jam Food

SMALL BATCH PINEAPPLE JAM

Steps:

• Clean and dry the jam containers
• Peel and core the pineapple. Chop into small pieces and process in a food processor or blender until a coarse puree is made. Do not puree till smooth.
• Measure 4 C of pineapple puree.
• Take a thick bottomed pan and add the pineapple puree into it along with 2 C sugar.
• Over medium heat bring to a boil, stirring a few times in between. If using whole spices add them at this point. Keep cooking on medium heat for about 15 minutes until the jam thickens.
• In a small bowl or plate take a little ice-cold water and add a drop of jam. If it stays solid and does not mix into the water it is time to stop cooking.
• Add the lemon juice, stir and cook for another minute. Turn off the heat and let it rest for 5 to 10 minutes. Transfer to the bottles.
• Cover lightly with the lid and let cool. Keep at room temperature for a day before transferring to the fridge.

SMALL BATCH FRESH PINEAPPLE JAM

Steps:

• Peel and cut the pineapple into 1-inch chunks; discard the fibrous core and outer peel.
• Add all ingredients into a medium-sized pot and bring to a boil. Do not cover.
• Reduce heat simmer over LOW heat. Simmer for about 30 minutes or until the pineapple is tender and most of the liquid has evaporated; Stirring occasionally. Do not Cover.
• Remove from the heat and allow to cool slightly.
• With an immersion blender or potato masher, crush the fruit to small bite-sized (or smaller) pieces.
• The natural sugars in the fruit will thicken the jam.

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.)

SMALL BATCH FRESH STRAWBERRY JAM

Steps:

• In a 10 or 12 inch wide skillet bring fruit, sugar and lemon juice to boil over medium high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8 to 10 minutes, until mixture begin to look syrupy and thicken slightly.
• Cool jam to room temperature before serving. Refrigerate.

PINEAPPLE JAM RECIPE

Steps:

• Cut your pineapple. To cut pineapple without wasting too much of the skin. Cut out the center too because the pineapple center is too hard. You can eat the pineapple center, there is nothing wrong with it (some people get an itching in the throat).
• Place the pineapple pieces into a pot and add in the sugar. Mix the content. Let it sit for a little while so that the juices can mingle.
• Place the pot on the heat and bring slowly to a rolling boil. Then bring down the heat to a low flame and let the jam simmer slowly.
• Check with your thermometer if the jam is ready or do the running jam test with a cold spoon or plate.
• If the jam is set, get your clean immersion blender and just blend the jam real quick into a smooth consistency. Keep on the heat for a few more minutes after that just to make sure to kill all germs.
• Then grab your sterilized jar and lid and fill up your jar with the jam up to the rim. up to the rim is a must!)
• Close the jar with the lid very well and quickly turn the jar upside down to create a vacuum. That way your jam will preserve very well for a long period of time.
• Keep your jar upside down overnight and then store your jam in a cool, dark and dry place (not in the hot attic or wet cellar!). That way you can store your jars for more than 8 months. Once you open the jars store in the fridge.

MANGO AND PINEAPPLE JAM

Steps:

• Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
• Cook 5 minutes.
• Add rest of ingredients, mix well and bring to a boil.
• Boil rapidly 15 to 20 minutes, stirring often, until thick.
• Pour into small sterilized jars.
• Seal and store in cool place.