WebTwo Pineapple Jam Recipes: Low Sugar and Strawberry Pineapple greatbookscookslooks.com pinch of salt. 1 box lowsugarpectin. Prepare canner and 6 …
Preview
See Also: Pineapple RecipesShow details
To can pineapple jam, prepare a water bath canner before you begin making the jam. Prepare the jam as you otherwise would, and ladle into prepared canning jars leaving 1/4 inch headspace. Cap with 2 part canning lids and process the jars for 10 minutes. (Increase the time to 15 minutes if you’re above 6,000 feet in elevation.)
Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes. Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
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 jam. No pressure canning or special equipment required. 1 cup sugar or a sugar substitute like Stevia or Splenda.
Keep the jars hot. Take the can of crushed pineapple and dump it into a 4 cup measuring cup. Add enough pineapple juice to equal a total of 3 1/4 cups. Place the pineapple/juice mixture into a pot with the butter and the pectin. Bring this to a full boil, then add the sugar all at once. Mix to help dissolve the sugar.