Pineapple Jam (Made Easy) PRINT
- YIELD: 5 cups
Making homemade pineapple is really easy to do. This recipe uses canned crushed pineapple, pineapple juice and pectin. Slather the jam on cream cheese and crackers and you have a fantastic appetizer/snack. I use this as a glaze for baked ham, too. Recipe is slightly adapted from Colleen’s Recipes.
|1||20 ounce can of crushed pineapple (sweetened)|
|6 to 8||oz. unsweetened pineapple juice*|
|3||cups white sugar|
|1||1.75 ounce box Sure Jell pectin powder|
|1||Tbsp unsalted butter|
If you’ve never made jam, the water canning method, having a large pot with lid is what you’ll need. I also have a jar rack (you can order a complete kit on Amazon.com).
Prep the jars by cleaning them thoroughly (dishwasher is fine). I tend to heat mine by setting them in my large pot of water, then removing them with tongs. Set them on a large baking sheet, with a clean towel.
Empty the undrained can of crushed pineapple into a large measuring cup, and add enough pineapple juice to equal 3-1/4 cups. (Buying six-pack of small pineapple juice is helpful.)
Optional: If you like a less chunky jam, either use an immersion blender to break the pineapple down— or carefully pulse in a food processor.
In a large pot, add the pineapple and juice, and pectin and bring to a rolling boil.
Add all of the sugar, at once and stir.
Bring to a rolling boil, stirring constantly. Add the butter, and continue stirring for 1-3 minutes. (I like to put a metal spoon into the freezer. I dip the spoon into the jam and if it thickens well, then it’s ready).
Using a ladle, fill the sanitized canning jars (this makes 5 cups), and with a clean, warm, damp cloth, quickly wipe off the rims of the full jars and put the two piece lids on. Process the jars in a hot water bath for 10 minutes. Remove and cool on the counter.