Lime Pineapple Jam Recipes

Steps:

• Mix all ingredients in a saucepan.
• Bring to a boil over med heat.
• Stir occasionally.
• Boil until thickened, about 30 minutes.
• Let cool, put in covered container.
• Makes 1-1/2 pints.
• Will keep in fridge for 6 months.

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

Steps:

• Combine the pineapple, lime juice, lime zest and 1 cup of sugar in a pan/bowl and let stand for 1 hour.
• After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
• Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates.
• Place the pan over the heat again for 1 minute to rolling boil. Again, remove and skim off the foam.
• Add the butter and bring the mixture to a rolling boil again. Take off heat and add the pectin and stir constantly.
• Last bring to a rolling boil for 1 minute. Take off heat and skim off the foam.
• Allow the jam to cool for 5/10 minutes.
• Ladle into jars to within 1/4 top, wipe rim clean with damp sterilized cloth.
• Apply lids then rings and tighten rings to fingertip tight.
• Process in water bath for your altitude time.
• P.S. I know it seems as if you are boiling this too many times, but pineapple is a hard fruit and this foams allot. It took me two pineapples to get 5 cups. You can use canned fruit instead of fresh just make sure it is not in sugar syrup and skip the 1 hour soaking time.