Pineapple and Pinot Grigio Wine Jam

"This is very tasty. Good on anything you'd put jam on. Great as a filling for a pineapple layer cake. Cooking time does NOT include the overnight setting."
 
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photo by Kathy228 photo by Kathy228
photo by Kathy228
Ready In:
1hr 15mins
Ingredients:
4
Yields:
3 1/2 pints
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ingredients

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directions

  • In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
  • Let set overnight.
  • The next day put pot on a medium flame and bring to a mild boil.
  • Add the sugar and bring back to a boil.
  • Continue to boil for about an hour or until the jelly-stage is reached.
  • If desired, use a potato masher to break-up the larger pineapple pieces.
  • Ladle into jars, seal and water bath process for 10-mins.
  • When processed, invert the jars to cool for an hour, then upright them. This prevents all pineapple chunks from floating to the top of the jar.
  • This yields 3 half-pints with a little left over for the fridge.

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Reviews

  1. Fantastic Jam. The only change I made was to use jam sugar (added pectin) instead of plain sugar. I make one batch as per the recipe and one batch with a sprinkling of red chilli flakes which has resulted in a wonderful sweet & sour jam that's fantastic with ham.
     
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RECIPE SUBMITTED BY

<P>Hello. I live in NE Ohio in a suburb about&nbsp;20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P> <P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
 
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