Wednesday, April 11, 2012

Easy Pineapple Jam

Three summers ago, I decided to teach myself how to make my own jam.  Since then, store bought jam is something I don't need to buy any longer.  If you've never made your own jam, I can tell you that it's much easier than you think.  Of course, you do need to invest in a "canning kit"-- which includes a large pot, rack for the jars, funnel and a few other tools to make things a little easier.  I show you how I made my first batch of strawberry jam here.

I spotted this recipe on Colleen's Recipe's, and bookmarked it some time ago.  I've always made jam with fresh fruit, but this recipe uses canned crushed pineapple, and pineapple juice.  The remaining two ingredients are pectin and sugar.   I finally decided to try this recipe, because I wanted to make a glaze for our Easter ham.

I was pleasantly surprised at how little work, and time, this takes to make.  Simply empty a 20 oz. can of sweetened crushed pineapple, add about 6 oz. of pineapple juice-- then add one box of pectin (I used Sure-Jell) and give it a stir.

After reading Colleen's notes, I decided to break down the pineapple to be much smaller, just like she does. An immersion blender solves that problem, quite easily. Otherwise, blend the pineapple before adding it to a heavy bottomed pot.

Add 3 cups of sugar.  Yes, homemade jam uses a lot of sugar. How sweet it is...

I like to add a pat of unsalted butter, which seems to reduce the amount of foam that can form, once we bring this to rolling boil.

So, now we're boiling like mad, and I'm stirring and stirring-- and I wouldn't dare leave to answer the phone or check my email.  Just a few minutes later (like about 3 or 4), I turn off the heat.

Prep work is what makes canning go smoothly. I've got a tray, covered with a towel, and my jars have been sanitized and so have my lids. 

I set a funnel in a glass jar, and ladle the jam, almost to the top.

Just like the recipe said-- I got five cups of jam.

Other than waiting for the large pot of water to boil, so I can boil the jam-filled jars for a few minutes, the actually jam making process took less than 30 minutes.

I had about 1/4 cup of jam left, which I placed in a small bowl and refrigerated. Within 30 minutes, it was set and nicely firmed.  Once the jars cool, the jam will seem watery. No worries. Once you refrigerate it, it firms up beautifully. 

You'd think that this might be an over-the-top sweet jam.  Ah, but it isn't.  It's sweet, but just right. Success!

TASTING NOTES:  I love pineapple.  That's why I make Apricot-Pineapple jam, every summer.  But this pineapple jam is going to become one of my favorite jam recipes.  Served on a cracker, with cream cheese-- fantastic!  Thanks, Colleen.  I hope that you'll take a leap of faith, and learn to make your own jam. Trust me, you'll never go back to buying it again.  It's fun to make, and they make great gifts that people will appreciate.

A printable recipe is at the bottom of the post.  If you can't view it, click here

Pin It


bellini said...

This recipe would bring a blast of sunshine to your day Debbie!

Pentole di cristallo said...

Mi piace questa ricetta, io non avrei messo il burro..c'è già lo zucchero che la rende calorica!

Amalia said...

You're inspiring me to start making my own jams! Especially since I've never even thought about pineapple jam before. This looks so beautiful and bright, I would love some on my morning slice of toast! Great recipe, I definitely want to start making jams now :) Hope you have a great day!

Sam @ My Carolina Kitchen said...

I agree with Val - a blast of sunshine to your day. My mother made blackberry jelly and I never learned to can - what a shame. Congratulations on mastering the art. I would love to have a jar of your sunshine on my shelf.

A Feast for the Eyes said...

Pentole di Cristallo:
Una noce di burro per cinque tazze di marmellata non è che molto più in calorie. Si tratta di moderazione, non credi?

Joanne said...

I really need to start jam-making. Especially when pineapple jam is's one of my favorite fruits!

Monica H said...

Pineapple cream cheese is one of my favorites so all that piled up on a cracker looks like the perfect snack to me. Such a nice sun-shiny color!

Dawn said...

I want to make this and add a couple jalapenos to it. Yum!