Saturday, July 20, 2013

Pineapple Jam... EASY Tropically Exotic - Small Batch Canning

Pin It Now!

Jackie and I had company this week.  A good friend from my old traveling salesman days visited.  A wonderful chance to sit back, pop open a couple of cold ones and swap lies about the old days.

It also gave me a chance to make my buddy smile.  I have been using a lot of pineapple in my BBQ recipes recently.  Grilled pineapple is about one of the best reasons to fire up the Weber as I can imagine.  While talking BBQ, my buddy let slip that he happened to love Pineapple Jam but doesn't seem to find it on the shelves anywhere.

Well, long story short, come Sunday morning I was up with the chickens slicing dicing and simmering so that my friend could wake up with a slice of pound cake and a spoonful of pineapple jam...

And a jar to take home with him.  Almost half the fun of canning jam is to give some away (but just almost, we all know the real fun... Tasting!)

This really is very very easy to make.  The canning process is simple, no boiling or extra processing to seal.  The pineapple and limes that I use provide plenty of acid to keep the finished jam from spoiling for months.  It is also the basic recipe you can use to make almost any fruit jam you could think of... Strawberry, Grape, Blue, Black or whatever works just as well as the Pineapple.

And it is deliciously sweet, and a little Tropically exotic!

OK... Here's what I did...

Pineapple Jam

  • 1 Ripe Sweet Pineapple
  • 1 Cup Pineapple Juice
  • 1 Cup Sugar
  • Zest and Juice of 2 Limes
Cooking Directions
  1. Slice the outer peeling of the pineapple, slice, remove the core and chop to small pieces. Makes about 2 to 2-1/2 Cups of pineapple chunks.
  2. In a medium Sauce pan, add the pineapple and juice and cook over medium-low heat until the pineapple is soft, about 45 minutes.
  3. Add the sugar and lime juice and zest and stir to combine.
  4. Cook until the mixture has thickened, about an hour and a half, stirring occasionally.
  5. Transfer to a food processor and pulse a couple of times to get a smoother yet still chunky consistency. If still too thin, return to sauce pan and simmer until the jam is thin enough.
  6. Spoon the jam into sterilized jars. Wipe the rims, tighten with bands.
  7. Store in the refrigerator and use within 30 days or do a water bath for 10 minutes and store in cool dark area for up to 1 year.
  8. Serve chilled on toast and ENJOY!!!
Water Bath Instructions:
  1. Fill a stockpot with enough water to cover your jars by 1 inch. Bring to a boil.
  2. Inspect canning jars for cracks and discard defective ones. Thoroughly wash the jars in hot soapy water or run through the dishwasher. Wash lids and screw bands. To ensure a good seal, work only with unused lids each time.
  3. Fill jars to within 1/4 inch of the top with hot pickles. Wipe the rim of the jar with a clean, wet paper towel before adding the lid. Screw on the bands.
  4. Set a rack or a thick folded dishtowel on the bottom of the pot of boiling water. With a sturdy pair of tongs, place the jars in the pot.
  5. Cover and simmer gently for 10 minutes. If necessary, add more boiling water to cover the jars by 1 inch. With tongs, remove the jars from the water and set on a dishtowel to cool.
  6. After 12 hours, check the jars to ensure that they are sealed. To do that, press on the center of each lid; it should remain concave.
  7. Label and date the jars by writing on the lids with permanent marker. Remove the screw bands to prevent them from rusting. Store the jars for up to 1 year in a cool, dark place.


So,  I am pleased to list this as one of my very favorite Growing list of  "52 Small Batch Canning Ideas"!!!

I love Canning! Love the idea of it, Love having my own Jellies, Pickled produce, Sauces, Chutneys... All those pint, half pint, 4 Ounce jars,,, Even big quart jars of Spaghetti Sauce Lined up in my basement storage shelves.  Small batch means I can usually finish a project in no more than an hour of hands on work and usually less.  Easy DIY Projects that last a month or more... Great ideas for first time canners!


This simple recipe has also been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!


Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

No comments:

Post a Comment