Pineapple Lime Jam

I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking.

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

  • Combine the pineapple, lime juice, lime zest and 1 cup of sugar in a pan/bowl and let stand for 1 hour.
  • After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
  • Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates.
  • Place the pan over the heat again for 1 minute to rolling boil. Again, remove and skim off the foam.
  • Add the butter and bring the mixture to a rolling boil again. Take off heat and add the pectin and stir constantly.
  • Last bring to a rolling boil for 1 minute. Take off heat and skim off the foam.
  • Allow the jam to cool for 5/10 minutes.
  • Ladle into jars to within 1/4 top, wipe rim clean with damp sterilized cloth.
  • Apply lids then rings and tighten rings to fingertip tight.
  • Process in water bath for your altitude time.
  • P.S. I know it seems as if you are boiling this too many times, but pineapple is a hard fruit and this foams allot. It took me two pineapples to get 5 cups. You can use canned fruit instead of fresh just make sure it is not in sugar syrup and skip the 1 hour soaking time.
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@Coppercloud
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@Coppercloud
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"I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking."
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  1. nmaggio13
    This jam came out great. The consistency was perfect (thick and not runny). My husband can't get enough of it. I actually had to bribe him to allow me to give away a jar. I am new to canning and it wasn't hard at all. I like that this recipe doesn't need to be refrigerated like many similar recipes. I would definitely make this again!
    Reply
  2. Coppercloud
    I found a recipe similar on all recipes, but I did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So I changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking.
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