Ingredients for Lemon Pineapple Jam
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How to Make Lemon Pineapple Jam
- Scrub lemons thoroughly, then peel using a vegetable peeler. Set aside.
- Place lemon peels in a small saucepan. Cover with water and simmer for 20 minutes, or until tender enough to pierce easily with a fork.
- Drain peels, rinse with cool water, and chop finely. Set aside.
- Remove the thick white pith from the peeled lemons.
- Cut peeled lemons into quarters and remove any remaining white membranes, discarding them.
- Puree the peeled lemon quarters in a food processor until smooth.
- In a heavy-bottomed saucepan, combine 2 cups lemon puree, 1 cup chopped lemon peel, and 2 cups undrained crushed pineapple.
- Stir in the water (or wine).
- Gradually whisk in the powdered pectin, ensuring no lumps form.
- Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Immediately stir in the butter and boil hard for exactly 1 minute, stirring constantly.
- Remove from heat and stir in the sugar. Stir until completely dissolved.
- Return to a rolling boil and boil hard for 1 minute, stirring constantly.
- Skim off any foam that rises to the surface.
- Ladle the hot jam into seven sterilized half-pint jelly jars, leaving 1/4-inch headspace.
- Process in a boiling water bath for 10 minutes (adjust according to your altitude – check a canning guide for specifics).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
482g
Fat
1g
Carbs
41g
