Pineapple Lemon Jam (With Pomona's Universal Pectin)

READY IN: 45mins


  • 5 -6
  • 2
    cups unsweetened crushed canned pineapple (20 oz can)
  • 1
    cup dry white wine or 1 cup water
  • 3
    teaspoons universal pectin (Pomona's Universal Pectin)
  • 3
    teaspoons calcium water (comes with Pomona's pectin)
  • 3
    cups sugar
  • 1
    teaspoon butter


  • Prepare Pectin:
  • Mix 3 teaspoons pectin (large envelope) with 3-cups sugar. Set aside.
  • Mix 1/2 teaspoons of the calcuim (sm. envelope) with 1/2 cup water. Set aside.
  • Scrub then peel the lemons.
  • Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
  • Remove the excess white pith from the peeled lemons.
  • Cut the peeled lemons in quarters. Slice out the white center membrane and discard.
  • Puree the peeled lemons in a food processor.
  • Into a heavy saucepan, measure 1 teaspoons butter, 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and 1-cup of wine (for a total of 6-cups).
  • If you are short of the 6-cups, just add more wine, pineapple or lemon.
  • To the fruit in the pan, add 3 teaspoons prepared calcium water. (The rest of the calcium water can be saved in a little jar for up to two months in the fridge).
  • Bring to a hard boil and boil for one minute.
  • Add the sugar/pectin mixture and stir vigorously for 2-minutes allowing pectin to dissolve.
  • NOTE: At this point you can add an additional one-cup sugar to give the jam a longer "opened jar" refrigerator shelf life.
  • Bring back to a boil and boil hard for one minute. Skim foam if necessary.
  • Ladle into seven, sterilized half-pint jelly jars, and process only 5-mins.