The pineapple jam is a bit more sweet than the average berry jam.It is very easy to make at home, even if you have never made jam before.Spread your homemade pineapple jam on a piece of toast in the morning for a sweet start to your day.
Step 1: The pineapple's skin must be removed.
Give the pineapple a rinse in the sink before cutting it.Peel a Pineapple by laying it on its side and cutting off the top and bottom.Remove the outside skin from the pineapple by slicing it in strips.
Step 2: The pineapple should be cut into pieces.
The pineapple can be sliced into small cubes.Blending the pineapple doesn't have to be precise.Make sure the pieces are small enough to fit in a food processor.Cut out any knots or seeds you find while cutting the pineapple.
Step 3: The pineapple chunks should be combined.
The pineapple pieces can be used in a food processor.When the pineapple reaches a smooth consistency, blend it.Rough pieces and seeds should be removed from the mixture.
Step 4: In the lemon juice, squeeze it.
Cut the lemons in half.If you use a lemon juicer, squeeze the lemon juice into the pineapple mixture.Stir with a spoon.
Step 5: Put the sugar in it.
There are five cups of sugar in the pineapple mixture.Make sure that the sugar is fully incorporated into the pineapple.The mixture should sit for fifteen minutes.
Step 6: Put the water and pectin in a saucepan.
Bring the mixture to a boil in a small saucepan with one packet of pectin and one cup of water.Remove the saucepan from the stove.Pectin helps to bind jams and jellies.Different types of pectin need different amounts of water to be added.If you are told to use a different amount of water than one cup, check the instructions on your packet.
Step 7: Pectin and pineapple mixture should be combined.
Pectin can be poured into the pineapple mixture.The mixture has a more jam-like texture, and you should notice that.The jam is ready to be canned or eaten once it has cooled down.
Step 8: Put pineapple and sugar in a saucepan.
Put the fruit and juice in a large saucepan.Add the 2 cups of sugar and stir with a large spoon.
Step 9: The mixture should be put into a boil.
Put the pineapple and sugar mixture in a container.Ensure equal heating by stirring regularly.When the mixture reaches a boil, keep stirring.
Step 10: Cook for 20 minutes
Once the mixture has reached a boil, set a timer for 20 minutes and stir the jam constantly.At the 20 minute mark, you should notice that the jam is getting thicker.
Step 11: The jam should be removed from the stove when it's completely thick.
After 20 minutes, spoon up some of the mixture and see if it has reached the thickness and consistency of jam.If it is still thin, cook until it reaches an optimal level of thickness.It's possible to put a thermometer into the jam.The jelling stage should be ready if it has reached 220 degrees F.
Step 12: The canning jars should be sterile.
If you want to keep the pineapple jam for a long time, you will have to make an environment that will allow the jam to be kept.The jam won't spoil after a couple months if the bottles and jars are sterilized.The canning jars that have the rings and screw-on top should be used.The jars are ideal for canning.If you want to eat the jam within the next few weeks, you don't have to worry about canning it: you can just pour it into a jar and keep it refrigerated.
Step 13: Put the jam in jars.
Immediately after making the jam and sterilizing the jars, pour it into the sterilized jars.If you are worried about spilling the jam, you can use a funnel or measuring cup.Do not fill the jars completely.At the top, leave about a 14 inch of space.
Step 14: Make sure the jars are clean.
jam can be difficult to open if it gets stuck on the rim.Before closing the jars, use a clean towel to wipe the rim and remove any excess jam.
Step 15: The jars should be placed in a boiling water bath.
The jars should be placed in a pot of water on the stove.Make sure that the jars are completely covered in water, with at least 2 inches of water above the tops of each jar.Remove the jars using a pair of tongs.After you take the jars out of the bath, you should see a small hole at the top.They are sealed and won't spoil for 18 months.If you plan on eating the jam in the next month or so, you can skip this step.
Step 16: The jam should be kept in a container.
The jars should be kept cool on the counter.You can put them in your refrigerator or on the shelf.It is best to eat the jam after two weeks if you went through the canning process.