Ingredients for Pineapple Jam
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How to Make Pineapple Jam
- Combine crushed pineapple and enough water in a large bowl to measure 3 1/4 cups total liquid.
- Pour pineapple mixture into a 6- or 8-quart heavy-bottomed saucepan.
- Add pectin according to the package directions and stir well to combine.
- Add butter to the mixture. This will help reduce foaming during the cooking process.
- Bring the mixture to a full rolling boil over high heat, stirring constantly to prevent sticking and burning.
- Once at a rolling boil, remove from heat and gradually add the sugar, stirring until fully dissolved.
- Return the saucepan to high heat and bring the mixture back to a full rolling boil.
- Boil for exactly 1 minute, stirring constantly. This is crucial for setting the jam.
- Remove from heat immediately.
- Use a metal spoon to skim off any foam that has formed on the surface.
- Quickly ladle the hot jam into prepared, sterilized half-pint jars, leaving 1/8 inch headspace at the top of each jar.
- Wipe the rims and threads of the jars clean to ensure a good seal.
- Place lids and rings on the jars and tighten securely.
- Process the jars in a boiling water bath for 5 minutes, ensuring the jars are fully submerged in water.
- Carefully remove jars from the water bath and place them upright on a towel to cool completely. Do not disturb.
- Once cool, check the seals by pressing the center of each lid. A properly sealed lid will not flex.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
537g
Fat
0g
Carbs
48g
