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Making pineapple jam is a delicious way to preserve the sweet and tangy flavor of pineapples. Here’s a simple recipe you can follow:
INGREDIENTS
4 cups finely chopped peeled cored fresh pineapple or can crushed
2 1/2 cups sugar
2 tablespoons lemon juice
1 cup of water
DIRECTIONS
Prepare the Pineapple:
- If using fresh pineapple, peel, core, and cut it into chunks. Crush the pineapple using a blender or food processor, or you can use a potato masher for a chunkier texture. Measure out 4 cups of crushed pineapple.
- If using canned pineapple, drain it well and crush it as needed.
Cook the Pineapple:
- In a large, heavy-bottomed saucepan, combine the crushed pineapple, sugar, and lemon juice. Stir well to combine.
Boil and Thicken:
- Once the mixture reaches a boil, reduce the heat to medium-low and continue to simmer for about 10-15 minutes, stirring frequently. The jam should thicken and reduce slightly.
- To test if the jam is ready, place a small spoonful on a plate and let it cool for a minute. Run your finger through it; if it holds its shape and wrinkles, it’s ready. If not, cook a little longer and test again.
Jar the Jam:
- Pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean, damp cloth to remove any residue.
- Seal the jars with the lids and process them in a boiling water bath for 15 minutes.
Your pineapple jam should be good for up to a year when stored properly. Enjoy it on toast, as a topping for desserts, or even as a filling for pastries!