Pineapple jam recipe


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  • Recipes
  • Dish type
  • Preserves
  • Jam

Tasty tangy jam, excellent with toasted coconut bread.


Hertfordshire, England, UK

87 people made this

IngredientsServes: 20

  • 1 pineapple
  • 250ml water
  • 400g jam sugar
  • juice of 2 limes

MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min

  1. Grate the flesh of the pineapple (you should have about 450g). Put into a pan with water and cook for about half an hour till soft.
  2. Add sugar and lime juice cook until thick, about 45 to 60 minutes.
  3. Spoon into sterilised jars and keep in fridge

How to sterilise jars

Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (9)

I thought this was a lovely recipe. Very easy to make & tasty too. I have uploaded my picture so you can see.The only thing that I would change is the amount of sugar as I found the jam to be rather sweet.-18 Oct 2009

thanks for recipe. Tweaked it, in the method - weighed pineapple flesh which came to 1lb 6oz and used equal amount of sugar. Boiled pineapple for 1/2 hour first as suggested, but as I used jam sugar with pectin in, after adding sugar and stirring on low heat till dissolved, did a rapid boil for only 10 mins and it was set. (used the method of putting a teaspoonful of jam on a cold plate in the fridge for a few minutes to test if the jam was set enough). Lovely flavour, a bit tangy which was lovely probably my pineapple was a bit underripe still. Will def do again. I got one and a half jars.-01 Feb 2015


Small Batch Fresh Pineapple Jam made with Just 3 ingredients

Sweet and slightly tart and full of fresh pineapple, small-batch pineapple jam needs no special canning equipment or even pectin to yield a delicious fresh pineapple jam. In about a half-hour and just 3 simple ingredients, you will have the most amazing Fresh Pineapple jam. It&rsquos simple and delicious.

If you&rsquore new to making jams and jellies and don&rsquot know how to begin, this super-easy jam is the place to start. It&rsquos easy, uses pantry staples and requires not too much more than a pan, a knife, and a stirring spoon. A blender [paid link] is helpful, but in the tips below, you&rsquoll see it&rsquos also not needed exclusively. There are other ways to get around the blending step.

Pineapples are convenient to purchase at the grocery or farmers market and are on sale often typically costing about $2 USD. Using a fresh pineapple, a little bit of sugar, and a squeeze of fresh lemon, you can easily create a pineapple jam compote that tastes amazing and is super versatile. For a list of ideas, check out the Serving Suggestions below.

The best part is that this recipe makes only a small batch &mdash 3 cups and your done. No canning, preserving, or even expensive jars, rings, and lids &mdash unless of course you want to store it that way. Honestly, a saved cleaned an sterilized jar or refrigerator-safe storage container will absolutely do the trick.

This recipe makes about 3 cups of jam (depending on the size of your particular pineapple) and has so many uses, I&rsquom pretty sure none of it will go to waste.

The incredibly small amount of jam produced makes this recipe perfect for singles, grandparents, students or anyone who doesn&rsquot have the time, space, or equipment to can bottles upon bottles of jam.

That&rsquos me, I&rsquom over here jumping up and down raising both my hands in the air.

It&rsquos also perfect for gift-giving. I cannot think of a host or hostess who would not appreciate a fresh jar of this bright and tangy jam, a wheel or brie, and a box of fancy crackers as a thank you gift for having guests over.

Place items in a small wicker multi-use basket or gift bag and you&rsquove made your host or hostess feel incredibly appreciated and blessed. It&rsquos a total win-win.

If you&rsquore going for broke, add a nice bottle of sweet dessert wine for a complementary flavor or with a dryer wine to bring out the sweetness of the pineapple. For sweet wine try Stella Rosa Pineapple Moscato or for a dryer wine try a nice chardonnay.


Pineapple Jam Recipe.

As a kid growing up in the Caribbean one of my favorite preserves was and it continues to be Pineapple Jam. As a matter of fact, I’ll demolish anything made or which includes pineapple.. INCLUDING Pizza! We’ll chat about that pizza and upside down cake another day.. lets rock this jam!

1 large ripe pineapple (4 cups pineapple)
1/2 lemon (juice)
2 cups white sugar (adjust)
2 thick slices of ginger
2 cloves
pinch salt (about 1/4 teaspoon)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements.

This is one of the easiest recipes I’ve had the pleasure of sharing with you. Get a large ripe pineapple, peel, core and wash, then dice. How To Peel And Core A Pineapple.

Put everything into a pot and stir well, turn on the heat to medium and bring to a boil (lid on).

As soon as you see tiny bubbles on the edges, turn the heat to as low as it will go and cook for 45-50 minutes. It will change color and thicken on you.

Tip. I diced the pineapple chunky so I get a bit of texture when the jam is cooked. I also left the ginger in thick pieces so it’s easier to remove at the end, along with the clove. You may need to adjust the amount of sugar to your liking

Turn off the stove, add the lemon juice (flavor and a stabilizer). Put into a clean jar.. enjoy!

Drop me your comments below, tag me on Instagram and don’t forget you can now get my cookbook – The Vibrant Caribbean Pot, 100 Traditional And Fusion Recipes @ CaribbeanPot.com/CookBook/


What kind of pineapple to use

This jam comes out the best when made from FRESH pineapple. This pineapple jam is bursting with fresh flavor that would not be possible if starting with canned pineapple.

This jam comes out amazing whether you've got a disappointing not-so-sweet pineapple at the store, or a delicious fresh, juicy, sweet, in-season pineapple.

Both kinds of pineapples work just fine for this pineapple preserves recipe, you might just need to adjust the amount of sugar you need. So make sure you bookmark or pin this recipe and keep it in mind if you ever buy a pineapple that is not super ripe and want to turn it into something delicious!


Recipe Summary

  • 8 overripe peaches, peeled and halved
  • 1 ripe pineapple, peeled and cut into 1-inch pieces
  • 2 lemons, juiced
  • 7 tablespoons regular pectin
  • 4 cups white sugar

Immerse 8 to 10 half-pint jars in simmering water until sauce is ready. Wash lids and rings in warm soapy water. Set aside.

Combine peaches and pineapple in a large pot. Cook and stir over medium heat until fruit juices are released, 6 to 10 minutes. Add lemon juice, stirring continuously. Add sugar and stir. Add pectin cook and stir until slightly thickened, about 2 minutes.

Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings finger-tight.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.


Pineapple Guava Jam

  • 4 1/2 cups finely chopped pineapple guavas
  • 1/4 cup fresh lemon juice
  • 8 cups sugar
  • 1 pouch pectin (Certo)
  • 8 (8oz.) canning jars with lids
  1. Wash jars, screw bands and lids in soapy water and boil them (except lids) for 5 min.
  2. Finely chop 4 cups of pineapple guavas.
  3. Stir sugar into pineapple guavas.
  4. Bring mixture to a full rolling boil (a boil that does not stop bubbling when stirred) on high heat, stirring constantly.
  5. Stir in pectin quickly. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Wait 2 minute until the level of foam goes down. Skim off any foam with metal spoon.
  6. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
  7. Cover with flat lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright.
  8. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is necessary.

Do pineapple and peppers go together? Why not!

When I first thought of making this dish I didn’t believe that pineapple could go with habanero peppers. However, smoked and grilled pineapple is delicious, so why not try some heat too? It turns out the sour and sweet flavors of the pineapple truly balance out the spiciness from the peppers.

For this jam, I use one pineapple, or about 4 and a half cups of pineapple. I love fresh pineapple and I usually cut it myself, but you can buy pre-cut pineapple if that’s easier. Other fruits that mix well with habaneros include mango, guava, or peaches.

On top of the pineapple, I also use one cup of pineapple juice. You can switch this juice for orange juice or passion fruit juice.

As for the heat, I use 3 habanero peppers, but you can use as many as you want. I trim and chop them before using them.

First, I peel my pineapple, core it, and chop it into small pieces. Then I combine it with the juice in a deep saucepan and add the peppers. Once the mixture boils and reaches 220 degrees F, I let it simmer for about 20 more minutes. Remember to continue to stir otherwise, your mix will burn.

When the fruit is soft, I transfer it to a blender to make a smoother texture. I cook for another 20 minutes until this mix reaches a thicker texture.

That’s all that it takes and you will have a spicy thick jam that is ready for you to use on a grilled chicken, with a kebab, or as a dip. Let the heat come through!


Pineapple Jam

Since my last post on pineapple tarts, I&rsquove received a few emails asking me about the pineapple jam or pineapple tarts filling&mdashhow it looks, the texture, the inside of the pineapple tarts&mdashand I thought I would share this picture of pineapple jam (pineapple tarts filling) with you.

A perfect pineapple jam or pineapple tarts filling should be golden brown in color, with a sticky texture. The golden hue comes from the sugar added during the cooking process.

Last night, I made another two trays of pineapple tarts and converted them into pineapple shortcakes by adding 1 tablespoon of vegetable shortening. Oh my, what a phenomenal improvement&mdashthe pastry was SO crumbly it practically melted in my mouth. Needless to say, I finished all of them, again!

Check out the beautiful inside of the pineapple tart above, which shows the delicious pineapple jam filling!


Making Your Very Own Homemade Pineapple Jam At Home

Cooking our own pineapple jam is not difficult at all, just a bit laborious and time consuming. One has to be prepared to stand by a warm stove for about two to 3 hours, just watching over and stirring the pineapple mixture till the mixture dries up and turn golden brown in colour. And this is besides the long process of peeling, cutting and grating the pineapples.

However, I do think it is really worth the time as the store bought pineapple jam usually lacked pineapple flavour and are always sweetened with too much sugar. The fresh pineapples, on the other hand, smell heavenly and taste so delicious when made into jams.


How to make Easy Pineapple Jam

trim pineapple rind and eyes

cut pineapple into chunks

chop in food processor (or with knife). Pineapple doesn’t break down as it cooks like many other fruits, so you want small pieces.

Cook over moderately high heat until juices reduce and pineapple smells toasty.

How to flavor pineapple jam

For variety, add star anise, cinnamon stick, crystallized ginger to pineapple as you cook it.

Pin it for later!

I like to spoon it on my favorite Nut and Seed Butter!

Pineapple people, you may like

P.S. Hungry for more healthy living tips and recipes? Sign up for my newsletter here. As a registered dietitian, deliciously healthy eating is my focus.

This post may contain affiliate links which means if you click through and make a purchase, the seller pays me a commission. It does not increase the price you pay.



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