Ingredients for Pineapple Lime Jam
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How to Make Pineapple Lime Jam
- Combine 5 cups chopped fresh pineapple (or 5 cups unsweetened canned pineapple), 1/2 cup fresh lime juice, 2 tablespoons lime zest, and 1 cup granulated sugar in a large saucepan. Let stand for 1 hour.
- After 1 hour, add 3 cups granulated sugar to the pineapple mixture.
- Place the saucepan over medium-high heat. Stir constantly until the sugar dissolves completely.
- Bring the mixture to a rolling boil for 2 minutes, stirring frequently.
- Remove from heat and skim off any foam.
- Return the saucepan to medium-high heat and bring back to a rolling boil for 1 minute.
- Remove from heat and skim off any foam.
- Stir in 1 tablespoon butter.
- Bring the mixture back to a rolling boil for 1 minute.
- Remove from heat and stir in 1 pouch (1.75 oz) liquid pectin.
- Stir constantly for 1 minute.
- Remove from heat and skim off any remaining foam.
- Let the jam cool for 5-10 minutes.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean with a damp, sterilized cloth.
- Apply lids and rings, tightening to fingertip tightness.
- Process in a boiling water bath according to your altitude (consult a canning guide for specific times).
- Let the jars cool completely. You should hear a 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
735g
Fat
1g
Carbs
65g
