Pineapple and Pinot Grigio Wine Jam

Submitted by Kathy228

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 4
• Yields: 3 1/2 pints

ingredients

• 1 pineapple, approx. 3-cups chopped
• 1 lemon, juice and zest of, grated
• 3 1⁄2 cups sugar
• 2 1⁄2 cups pinot grigio wine

directions

1. In a heavy pot, mix together the chopped pineapple, the grated lemon peel, the lemon juice (2 tbsp), and the wine.
2. Let set overnight.
3. The next day put pot on a medium flame and bring to a mild boil.
4. Add the sugar and bring back to a boil.
5. Continue to boil for about an hour or until the jelly-stage is reached.
6. If desired, use a potato masher to break-up the larger pineapple pieces.
7. Ladle into jars, seal and water bath process for 10-mins.
8. 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.
9. This yields 3 half-pints with a little left over for the fridge.

Reviews

[JustEmma]

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.