Pineapple And Passionfruit Jam Recipes

Steps:

• Combine fruit and sugar in large pot.
• Stir over low heat till sugar dissolves, about 10 minutes.
• Simmer without stirring for 25 - 35 minutes or until mixture reaches setting point - which is when a small amount on a saucer is cooled and then gels and wrinkles when moved.
• Ladle into warm, sterilized jars.
• When cool, seal and label.

Steps:

• Combine 1 1/2 ounces each reposado tequila and pineapple juice, 1 ounce thawed frozen passion fruit puree, 1/2 ounce orange-flavored liqueur (such as Cointreau) and 1/4 ounce each fresh lime juice and light agave syrup in a shaker with ice; shake to chill. Strain into a short glass filled with ice. Garnish with a pineapple wedge.

Steps:

• Juice the pineapples in a juicer and save the pulp.
• Heat the pineapple pulp and the rest of the ingredients in a pot over medium heat until it comes to a boil
• Mix well.
• Switch it to low heat and allow the mixture to come to a slow rolling boil and leave it uncovered.
• Keep watch and stir at regular intervals to avoid mixture from getting burnt.
• Allow to cook for another 30 minutes or so, or until your desired consistency.
• Store in glass jar and keep refrigerated.

Steps:

• combine tomatoes and apples in a large boiler, cook over low heat, stirring often, for about 25 mins, or until fruit is pulpy.
• stir in juice, pulp, and sugar.
• stir over heat until sugar in dissolved.
• bring to boil, and boil, uncovered, until jam jells when set when tested.
• Pour jam into hot sterilised jars and seal when cold, makes about 5 cups if it doesn't want to jell, you can add pectin.

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:

• Drain and reserve pineapple juice.
• Heat juice to just on boiling.
• Make jelly with juice and lemon jelly crystals and place in refrigerator.
• Do not allow the jelly to fully set.
• When jelly is ready whip the Carnation milk in large bowl of mixmaster until quite thick.
• Whip jelly in a smaller bowl.
• Combine jelly and Carnation milk.
• Mix in crushed pineapple and passionfruit pulp.
• Soon into tall glasses or into an attractive bowl.
• Refrigerate until fully set.
• Serve topped with whipped cream.

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.).