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.
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READY IN: 45mins
SERVES: 8
YIELD: 8 half pints
UNITS: US
INGREDIENTS
Nutrition- 5
- 3tablespoons lime juice
- 1teaspoon lime zest
- 7cups sugar
- 3⁄4teaspoon butter
- 1(3 ounce) package pectin
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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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