Pineapple Jam Made From Fresh Pineapple and Liquid Pectin

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Pineapples are in the stores for Easter cooking.  Every year I make pineapple jam from wonderful fresh pineapple that I have let ripen on my kitchen counter until it is golden yellow.

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The fruit is sweeter and juicer if you let it ripen.  I twist the tops off to replant in my garden.  I live in South Florida and pineapple grows here very well as a landscape plant.  Just peel off the little leaves at the bottom of the stem to expose about a inch of it.  That is where the stem will send out roots.

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Then place the stem in a jar of water covering only the stem bottom that has been exposed.

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In a few week there will be roots and you can plant it in a pot of good potting soil.  You can raise it in containers or if you live in a warm climate that doesn’t see frost you can plant it out side.   In two years it will give you a pineapple.  It will be smaller then the original  fruit that the top came from.   I currently have one growing that I planted last year that is giving me fruit.  It spent most of the year root bond in a pot with another plant.   That might of been why it set fruit early.

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To prepare the fruit for jam, just cut the pineapple in to fourths.  Then remove the hard core from the center and cut like the picture below leaving the skin in tack.

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You can easily remove the chunks from the skin with a small knife.   I used a food processor with the blade to crush the pineapple but you can  also crush it with a potato masher in a large pan.  I just pulsed the food processor until I had it looking like canned crushed pineapple.

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Recipe:

1 large ripe pineapple

3 1/4 cups cane sugar

3 tablespoons  lemon juice

1 tablespoon butter

1 package of liquid pectin

5 or 6 half pint jars and lids.

Read the instructions that comes with the pectin on how to use it. The jars need to be washed and sterilized in a boiling water bath. You will find instruction in this USDA publication on line on the proper method of handling and sterilizing your jars.

http://nchfp.uga.edu/publications/usda/GUIDE%201%20Home%20Can.pdf

Add all the ingredients except the liquid pectin in a large pan.  The butter will prevent the jam from foaming and you won’t have to skim any foam off the jam when you pour it into the jars.

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Bring to a full rolling boil that can not be stirred down.

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Normally your pectin instructions will tell you to remove from heat and add the liquid pectin stir in and return to heat.  Cook for one minute at a full rolling boil. Now remove from heat and jar up.

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Ladle into hot sterilized jars up to a 1/4 inch from the lid.  Wipe the rim off with a wet paper towel and run your finger around the top to make sure the edge is clean.  You can hear your finger squeak.  Place a hot lid on the jar.  Add ring and tighten.

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Put the jars in a hot water bath for 10 minutes.  You will find that information on how to do that in the USDA pamphlet on line.  It is in PDF so you can down load it to your computer as a reference.  Jelly and Jam making is on page 29.

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Remove jars to cool on a towel or rack.  The lids will seal as they cool and you can here them pop when they do.   My pineapple almost gave me 5 cups of jam.  A larger one will give you more.  It varies from batch to batch depending on the fruit.

My family loves this jam and I make it every year.  It makes great gifts too.  There is really a difference in the taste from the commercial jam.  If you have the basic canning equipment,  pineapple jam is cheaper to make then buy it.  There are recipes and now low sugar pectin that can be made for special diet needs.  The recipes are easily found on the internet.

 

 

 

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30 thoughts on “Pineapple Jam Made From Fresh Pineapple and Liquid Pectin”

  1. Once every two months? I purchase some jam and I purchased some apricot jam on sale for two bucks or so and it advertises that it is ‘all fruit’.
    I told you before I cannot make jam.

    I just wished to thank you for telling me to look for apricot jam and I just use jams on pancakes. I add a little less syrup, throw a fried egg on top and then usually cook a small sausage of some sort, usually Kilbosa.

    The jam makes the meal!
    the end

    1. Jam making is easy. You could make freezer jam. Freezer jam is really yummy and it tastes like fresh fruit. You don’t need any special equipment for that. There is also sugar free strawberry jam recipe that you can make. I think you use sugar free jello in that. Just google freezer apricot jam. I just made the pineapple jam tonight. I have about 4 blogs to write of stuff I have made. We had the flu here and I am running behind. I still have to make a quilt block for Sunday’s Kos quilt diary.

  2. I’ve made an assortment of jams but have never heard of pineapple. What an interesting idea! I’d love to use it to glaze a ham or as an ice cream topping. Thanks, too, for the tip about letting the pineapple fully ripen. I’ve very little experience with pineapples. Could you tell? :)

    1. Just leave out on the counter for a few days. It will ripen. You can see it ripen from the top down turning a golden brown until all the green is gone at the bottom. .

      I have looked a long time for a recipe for this jam. Some how I didn’t get my mother’s recipe for it. She would also make pineapple strawberry jam from fresh fruit. I see the recipe for using canned pineapple but not fresh.

      Pineapple is a traditional Easter food.

  3. What a great post! Love your lessons on starting a pineapple plant and for the jam. I live in a cold weather climate, but it would be fun to have in the garden for a season! The jam sounds delicious!!! I love pineapple!

    1. You can grow it in a pot. Bring it in during the winter and take it back out side as soon as frost is over with. This one set fruit while it was still in the pot. We just cleaned up our garden that had cabbage in it for the winter. I bought a CSA share this winter and will not be planting much this fall. CSA box was wonderful each week.

      Thanks for stopping in.

  4. I loved this post. The second I clicked on it and saw the photo of pineapple jam, I felt some sort of warm fuzzy memory that I can’t quite identify. I can almost taste the jam–and know that I ate homemade pineapple jam sometime when I was a kid. . . maybe a great aunt made it. . . or maybe a neighbor. . . I can’t quite put my finger on who gave it to our family, but it was really good. I’m definitely going t have to make this sometime soon.

    And, I really like the way the pineapple top can be rooted. I might have to try that, too.

    1. My mother used to make it so I am sure she had it as a kid in Pa. This was the time of the year when jellies and jams were running out. Pineapple season always in the spring. It also added something new to the shelf when you were wishing for something different.. For some, pineapple was included as part of Easter dinner tradition.

      Kids like to watch the pineapple top grow in a pot.

      It is easy to make and don’t take much time. Pineapple isn’t that expensive like it was then to buy it fresh. Florida used to be a major producer of pineapple.

      Thanks for your comment.

      1. Pineapple foods were popular in Pennsylvania when I was a child. I remember that every year Grandma brought baked pineapple to the family reunion. Until this moment I hadn’t thought about baked pineapple in years. I should make it some time and do a post with the recipe. :)

  5. What agreat iea to plant the top and grow your own. Interesting to me was you had fruit set in 1 year of growth in a container. I guess being pot bound forced the fruit? What a fun thing for the kids to watch grow too. Thanks for sharing. :)

    1. From seed it takes 5 years for a plant to produce. 2 years from a top. I am told that once you get the plants established they send up new plants from their roots. People here just grow them around their house as a landscape plant and let the pineapple alone to produce fruit. Most of the pineapples that we buy are seedless.

      Thanks for the feed back.

  6. This is an amazing post!! loved it! A friend of my mom’s came with her to dinner and left a luscious jar of pineapple jam– and I’ve wished I could reproduce it! so thanks! And loved seeing that little pineapple growing– thanks for sharing the whole process front to back.

    1. You are welcome. There are some great jam recipes on line. I looked for this one a couple of years. You can make it from canned but the fresh fruit tastes so much better.

      I like your blog you have some great recipes. Thanks for stopping in.

    1. Give it a try. It isn’t as thick as most commercial jams but it spreads nice; It tastes really good on pan cakes or dribbled on vanilla frosting.

      Thanks for your comment.

    1. I go out every day and look at that little pineapple in amazement. I bought 2 more this week end on sale. I hunted around for some more jars so I am going to make some more. That will give me more plants to plant later. I also found out that if I grind up my apple and banana peels to use and fertilizer to work into the soil around them that helps them to set fruit. I am sure it won’t hurt and will make the ground better.

      Thanks for stopping in. .

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