CERTO® PINEAPPLE JELLY
Negotiating the spiny exterior of a pair of ripened pineapples is fully worth it when the end result is this CERTO Pineapple Jelly!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Pare and finely chop or grind pineapples. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
- Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
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 JELLY ROLL
Make and share this Pineapple Jelly Roll recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 22m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Line an 11 x 15 jellyroll pan with wax paper, then grease well.
- Preheat oven to 375°F.
- Mix sugar and pineapple juice together; set aside.
- Beat egg whites until stiff, but not dry; set aside.
- Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
- Sift flour, baking powder and salt.
- Fold gently into egg mixture.
- Add vanilla extract; fold in gently.
- Pour into prepared jelly roll pan.
- Bake for 12 minutes or until cake springs back when lightly touched.
- Turn out onto a damp cloth.
- Strip off paper; cut crisp edges.
- Spread with filling and roll.
- Filling: In saucepan put pineapple, sugar and liquid.
- Bring to boiling point.
- Dissolve cornstarch in small amount of cold water.
- Add to hot pineapple mixture.
- Cook until smooth and thickened, stirring constantly.
- Cool and spread on unrolled cake and re-roll.
- Sprinkle top of roll with confectioners' sugar.
Nutrition Facts : Calories 263.2, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 145.4, Carbohydrate 57.8, Fiber 0.7, Sugar 43.3, Protein 4.2
SWEET BREAD WITH PINEAPPLE JAM
Sweet bread is a dessert my grandmother often had growing up. Back then they didn't have much, so meals and desserts were made with what they had on hand. I like to top the sweet bread with pineapple jam as a nod to Charleston, since the pineapple is the symbol of hospitality and is associated with the city.
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Make the jam. Combine the pineapple, any pineapple juice, brown sugar, raisins, lemon juice, cinnamon stick and 1/3 cup water in a medium saucepan. Bring to a boil; reduce the heat to low and simmer, stirring frequently, until thickened, 30 to 45 minutes. Remove from the heat. Remove and discard the cinnamon stick, and let the jam cool slightly or to room temperature. (Jam can be made ahead and refrigerated.)
- Meanwhile, make the sweet bread. Preheat the oven to 350 degrees F.
- Pour the melted butter into an 8-inch square baking pan (cast-iron can be used too). Combine the cornmeal, granulated sugar, baking powder and salt in a large bowl. Pour the boiling water over the cornmeal. Add the milk and eggs and whisk until combined. Pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cut into squares and serve warm or at room temperature with the jam.
PINEAPPLE PEPPER JELLY
Adding this recipe per a request on the forums. Number and type of peppers can be adjusted to suit your own personal taste.
Provided by Jellyqueen
Categories Jellies
Time 1h10m
Yield 3 1/2 pints
Number Of Ingredients 5
Steps:
- BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
- Drain jars well before filling.
- PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
- Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
- Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
- Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
- Add finely ground peppers to juice.
- STIR sugar into juice in saucepot.
- Add butter to reduce foaming, if desired.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- STIR in pectin quickly. 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 two-piece lids.
- Screw bands tightly.
- Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
- Cover; bring water to gentle boil & process 5 minutes.
- Remove jars and place upright on a 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 1600.2, Fat 0.2, Sodium 98.1, Carbohydrate 416.3, Fiber 4.5, Sugar 371.5, Protein 0.3
PINEAPPLE JELLY
I was looking around in an old Farmers cookbook and found a recipe for Pineapple Jelly with a friend. At first I thought ewww! Then as we thought about it, it sounded really good! So I decided I would give it a try. My husband just loves this jelly. Believe it or not, he likes this jelly in a peanut butter and jelly sandwich as well. Personally, ewww! lol My friends and neighbors love this as well! Look at this gorgeous yellow color!
Provided by Valerie Butler @pepsilluver
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- Sterilize your jars & heat your lids, and have your rings ready.
- Combine juice and pectin in a large pan (or dutch oven) whisk pectin in real well. Add margarine or butter. Turn burner on to a high heat and bring to a full boil.
- When it is at a full boil, pour your sugar in quickly and stir it in real well. Keep stirring to a full rolling boil, let it continue boiling for 1 full minute, (no less) constantly stirring and take off the heat at the end of full minute.
- Skim off the foam and start putting in your sterilized jars, and cap them. Leave sit on a towel on the counter with minimal air contact. Wait for lids to pop, when jar is cooled you can keep them in a cupboard for a full year. Make sure you put the date on the label.
HONEYSUCKLE BLOSSOM PINEAPPLE JELLY
A delicious golden jelly that tastes a bit like honey with a hint of pineapples.I you enjoyed my dandelion jelly give this one a try!
Provided by Rita1652
Categories Jellies
Time 2h
Yield 7 8 ounce jars
Number Of Ingredients 6
Steps:
- Pour boiling water over flowers and allow to steep at room temperature till cool then place in refrigerator for overnight.
- Keep the mixture in the 'fridge and use it within one week.
- Drain the liquid from the flowers using a coffee filter or cheese cloth. Measure 4 cups of the liquid, add to large pot with pineapple juice, pectin and lemon juice. Bring to a boil, then add sugar. Bring to a boil again, boil for a minute and a half to 2 minutes. Remove any skim on top.
- Ladle immediately into hot, sanitized jars. Add caps and rings. Process in boiling water bath for 5 minutes, if desired.
Nutrition Facts : Calories 570.6, Fat 0.1, Sodium 6.6, Carbohydrate 147.2, Fiber 0.1, Sugar 145.9, Protein 0.1
PINEAPPLE HABANERO JELLY
This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT!
Provided by ssvinky
Categories Jellies
Time 1h
Yield 12-14 4 oz. Jars
Number Of Ingredients 7
Steps:
- In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
- Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
- Add Fruit Pectin, stir until dissolved.
- Add Sugar, stir until dissolved.
- Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
- Remove from Heat and Skim Foam.
- Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
- Seal and process in boiling water bath for 5 minutes.
- I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.
Nutrition Facts : Calories 379.9, Fat 0.3, Sodium 20.2, Carbohydrate 96.2, Fiber 2, Sugar 92, Protein 1.4
SURE.JELL PINEAPPLE JAM
Cook down canned crushed pineapple, sugar and fruit pectin for scrumptious SURE JELL Pineapple Jam. This pineapple jam goes great with, well, everything!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Add enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-qt. 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.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
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.
SURE.JELL FRESH PINEAPPLE JAM
Discover a new fresh pineapple jam recipe. With fresh pineapple, sugar and fruit pectin, you'll make a delicious batch of SURE.JELL Fresh Pineapple Jam!
Provided by My Food and Family
Categories Home
Time 7h
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. 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. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
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