Pineapple Basil Jam - 52 Small Batch Canning APPETIZER BREAKFAST Ideas

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OH BOY JAM!

But not just any Jam, Pineapple with little hints of herbaceousness!

This is one of the easiest of jam recipes to make.  Basically simply simmer until the jam thickens.  Makes a beautiful color and intensifies the color for a wonderful presentation.

Of course, a bit on toast in the morning is fine, but I like to pour this on top of a brick of cream cheese and serve with crackers (Yes indeed, everything does taste great on a Ritz!

What a winner I tripled this recipe so I would have a jar a month for about a year.  I LOVE Canning!


Keep scrolling down for this easy to follow recipe...

 OK... Here's what I did...

Pineapple Jam

Ingredients

• 1 Ripe Sweet Pineapple
• 1 Cup Pineapple Juice
• 1 Cup Sugar
• 1/4 Cup fresh chopped (minced) Basil
• 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. Stir in the basil just before transferring into the jars
6. 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.
7. Spoon the jam into sterilized jars. Wipe the rims, tighten with bands. As the jam cools, the lids will Pop and seal. Makes 4 - 8 ounce jars.
8. 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.
9. 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.

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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!

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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!

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