Sugar Free Pineapple Preserves Food

HOW TO MAKE PINEAPPLE JAM

Steps:

• off the top pineapple leaves. Rinse and scrub the pineapple rind. Cut rind away from pineapple and remove most of the brown spots, the pineapple eyes.
• pineapple into fairly fine pieces. Pineapple doesn't break down in cooking, so chop it or give it several pulses in a food processor or blender.
• The jam is great on it's own, but if you want, add a star anise, crystallized ginger, cinnamon stick, or vanilla.
• pineapple in a large saucepan over medium heat, stirring occasionally. Cook until juice evaporates and pineapple smells toasted or caramelized. Let cool. Spoon into jar. Store in the refrigerator.

INSTANT POT PINEAPPLE JAM

Steps:

• Start by making an even-as-you-can cut across the top, to remove it. As you can see in the video
• Place the hollow part of the pineapple corer over the core.
• Once in place, begin turning clockwise while pushing down until you get to the bottom of the pineapple
• Once in place, begin turning clockwise while pushing down until you get to the bottom of the pineapple
• Grip the handle and press the black buttons (there's one on either side) and pull up.
• Add the pineapple rings in the Instant pot . Add the grated ginger, lime juice and honey .
• Close the lid and turn the valve in a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time for 10 minutes on High pressure.
• When its done , quick release the steam. Open the lid and use a high speed immersion blender to make a puree
• Press the Saute button on the Instant Pot and let the pineapple jam cook and thicken . Keep stirring, until thickened to your desired consistency it will take about 10 minutes

AWARD WINNING PINEAPPLE PRESERVES

Steps:

• Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level).
• Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.
• Process jars in a water-bath canner for 5 minutes.
• Place jars on a clean towel.
• Cover with towel to prevent drafts and let cool undisturbed for 24 hours.

SUGAR FREE PINEAPPLE PRESERVES

Steps:

• Sprinkle gelatin on canned pineapple juice (don't use fresh or frozen). Wait one minute until gelatin softens, then heat gently until melted and clear.
• Remove from heat and stir in undrained, canned crushed pineapple. Sweeten to taste, if desired. Transfer to covered jars and store in the refrigerator.

PINEAPPLE PRESERVES

Steps:

• Combine ingredients in a saucepan. Simmer over low heat for 1 hour.
• Transfer to food processor or blender and pulse three short times. (just enough to chop but not puree).
• Return to saucepan and simmer for another 15 minutes or until thick enough to suit you.
• Go ahead and can preserve or store in clean glass jar in refridgerator.

SURE.JELL FOR LESS OR NO SUGAR NEEDED RECIPES - APRICOT-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.
• Pit unpeeled apricots; finely chop or grind fruit. Measure exactly 4 cups prepared apricots into 6- or 8-qt. stockpot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 2 cups prepared pineapple into stockpot with apricots; stir until well blended. Add fruit protector; mix well.
• Mix 1/4 cup of the sugar and the pectin in small bowl. Add to fruit mixture in stockpot; mix well. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in remaining 3-3/4 cups 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 10 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 lid springs back, lid is not sealed and refrigeration is necessary.) Jam sets slowly and may take up to 1 week to set completely.