PINEAPPLE LIME JAM
I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking.
Provided by Coppercloud
Categories Lime
Time 45m
Yield 8 half pints, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 763.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.9, Sodium 25, Carbohydrate 197.4, Fiber 2.3, Sugar 183.9, Protein 0.6
PINEAPPLE AND LIME JAM
Make and share this Pineapple And Lime Jam recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 40m
Yield 1 1/2 pints
Number Of Ingredients 4
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.
PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
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.
MANGO AND PINEAPPLE JAM
Make and share this Mango and Pineapple Jam recipe from Food.com.
Provided by Sharon123
Categories Pineapple
Time 30m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 4
Steps:
- Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
- Cook 5 minutes.
- Add rest of ingredients, mix well and bring to a boil.
- Boil rapidly 15 to 20 minutes, stirring often, until thick.
- Pour into small sterilized jars.
- Seal and store in cool place.
PINEAPPLE KIWI JAM
Pineapple, kiwi and a hint of lime blend nicely in this unique combination. It's especially good slathered on biscuits. -Sondra Rogers, Columbus, Indiana
Provided by Taste of Home
Time 35m
Yield 8 half-pints.
Number Of Ingredients 6
Steps:
- In a 2-qt. microwave-safe bowl, combine the kiwi, sugar, pineapple and lime juice. Microwave, uncovered, on high until mixture comes to a full rolling boil, 7-10 minutes, stirring every 2 minutes. Stir in pectin. Add food coloring if desired. , Pour into jars or freezer containers and cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate or freeze.
Nutrition Facts : Calories 83 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
PINEAPPLE JAM
Make and share this Pineapple Jam recipe from Food.com.
Provided by Kathy in Fla
Categories Pineapple
Time 55m
Yield 5 half pints
Number Of Ingredients 4
Steps:
- ADD enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-quart saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- ADD sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
- Process 5 minutes in a hot water bath. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
Nutrition Facts : Calories 555.7, Fat 0.2, Sodium 21, Carbohydrate 144.2, Fiber 1.8, Sugar 134.2, Protein 0.4
PINEAPPLE JAM
Make and share this Pineapple Jam recipe from Food.com.
Provided by sheepdoc
Categories Low Protein
Time 1h45m
Yield 2 pints
Number Of Ingredients 4
Steps:
- Chop, pulse, or grind your peeled and cored fresh pineapple into pulp.
- Add 1 cup water.
- Cook on medium low 35 minutes.
- Add sugar and lime juice, stir.
- Cook stirring constantly (or at least frequently) until thickened - 45-60 minutes.
- Store in fridge up to 3 months.
Nutrition Facts : Calories 864.1, Fat 0.2, Sodium 7.8, Carbohydrate 224.2, Fiber 2.4, Sugar 216.4, Protein 1
LIME PINEAPPLE JAM
'This refreshing chunky spread, packed with pineapple, is deliciously different,' assures Rebecca Baird from Salt Lake City, Utah. 'It's like sunshine in a jar.'
Provided by Allrecipes Member
Time 1h5m
Yield 24
Number Of Ingredients 4
Steps:
- In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4-in. head space. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 18.4 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0 g, Sodium 0.3 mg, Sugar 17.3 g
MINTED PINEAPPLE-LIME MARMALADE
This mint-infused pineapple-lime marmalade makes a quick tropical-inspired condiment for roasted meats.
Categories Condiment/Spread Low Sodium Lime Pineapple Mint Summer House & Garden
Yield Makes about 6 8-ounce glasses
Number Of Ingredients 6
Steps:
- Peel and core the pineapples. Seed the limes, if necessary. Grind the pineapple with the limes in a meat grinder, using the coarsest blade. Put in a large pot with the sugar. Tie the bunch of mint securely, add to the pot and bring the mixture to a boil. Turn heat low, cover the pot and simmer for 1/2 hour, or until the fruits and rind are tender. Uncover, turn up the heat and boil vigorously until the mixture thickens and the juices become syrupy. Remove from heat, discard the bunch of mint, stir in the crème de menthe and the chopped mint leaves and pour into hot, sterilized jelly glasses. Cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.
PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
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.
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