Description
Pineapple Jam is an easy way to preserve tropical fruits like pineapple to enjoy all year round. This homemade pineapple jam fits the bill for many reasons. Its perfect on sandwiches, toast and great as an ice cream topping too.
Ingredients
Scale
Recipe without Pectin
3 cups of chopped and crushed pineapple after peeling and coring
1 1/2 cups of sugar ( if you want jam without pectin)
For Recipe with pectin sugar
3 cups or crushed pineapple
2 1/2 cups of pectin sugar, if you want sweeter you can add same quantity as that of the fruit.
Instructions
- Mix the crushed fruit and sugar in a heavy bottom pot and cook between medium to high heat.
- Keep stirring the mixture to avoid it getting burnt.
- Thicken the fruit and sugar mixture, this takes about 20 to 25 minutes, depending on the quantity you are making.
- Once the bubbles change from boiling, it will attain a glossy sheen and texture when it is finished.
- I usually do a plate test to confirm that its ready. Place a plate in the freezer and drop a little of the jam and tilt it. If it sets then its ready for bottling.
- Fill the jams in hot and dry sterilized glass jars by placing the hot jars on a tea towel or a wooden board.
- Leave about 1/2 cm space and wipe the rims of the jar before closing the lid tightly.
- Cool it, and a vacuum will be formed after several hours, you will hear the lid popping which means it sealed well.
- A nicely vacuum sealed jam will last up to a year or even more. I have jams which lasted even 2 years in our cellar.
- Once you open the jam, store it in the refrigerator.
Notes
Note : Reduce sugar if the pineapple is ripe and sweet.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Jams & Jellys