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Pineapple Jam Recipes

Jams

 
Pineapple Jam 1
Ingredients:

2 lbs. crushed pineapple
1 1/2 lbs. sugar
Cinnamon
Nutmeg
Cooking Instructions:
Mix sugar and pineapple together. Add other ingredients. Boil over slow heat until all of the liquid is absorbed, only a little syrup should be left with the jam to keep it moist.
Pineapple Jam 2
Ingredients:

250 g Pineapple (Ananas) pieces
250 g Sugar, cheeni
1/2 teaspoon citric acid
1/4 teaspoon yellow color
2 1/2 cups Water
Cooking Instructions:
Cook the pineapple pieces with water on a low fire until tender and 1 cup water is left. Add sugar cook until it is dissolved. Add citric acid and color, cook until setting point is reached. Pour into a jar and cork tightly.
Pineapple Jam 3
Ingredients:

3 cups prepared fruit
1/4 cup fresh lemon juice
1 teaspoon Ever-Fresh Fruit Protector, optional
5 cups sugar
1/2 teaspoon margarine
1 pouch Certo Fruit Pectin
Cooking Instructions:
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling. Remove pits (do not peel) and finely chop apricots. Measure 2 cups into 6- or 8-quart saucepot. Pare, core and finely chop pineapple. Measure 1 cup into apricots in saucepot. Stir in lemon juice and fruit protector. Measure sugar into separate bowl. Stir sugar into fruit in saucepot. Add margarine. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in fruit pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars minutes, then turn upright. After jars are cool, check seals.
Pineapple Jam 4
Ingredients:

4 Cups pineapple pieces
4 Cups sugar
1 tsp Citric acid
1/2 tsp Yellow color
1/2 tsp Pineapple essence
Cooking Instructions:
Add water to pine apple pieces. Cook it over medium flame. Add sugar while boiling. Boil it well. Add citric acid, yellow color and pineapple essence. Pour it in sterilized bottles. Pineapple Jam is ready.
Apricot-Pineapple Jam 1
Ingredients:

3/4 lb. apricots
1 (16 oz.) can pineapple, crushed, packed in its own juice
2 c. pineapple juice or apple juice
1/2 c. sugar, its equivalent or 1/4 c. honey
1 pkg. low-calorie pectin
Cooking Instructions:
Apricots: Wash and pit firm, ripe apricots. Do not peel. Grind finely in a food grinder. Measure 1 cup of fruit. Pineapple: Drain pineapple, saving juice. Measure 1 cup of fruit. Place apricots, pineapple and juice in a 3 or 4 quart saucepan or kettle. If short of fruit or juice, add water or other juice to make 4 cups total mixture. If using sugar, add it to the mixture. If using artificial sweetener, add it after cooked mixture has been skimmed. Add pectin and stir vigorously to disperse. Place saucepan or kettle on high heat. Bring to a boil and boil rapidly for 1 minute, stirring constantly. Remove from heat. Skim foam and pour into glasses. If using artificial sweetener, add it to the mixture, stir and immediately pour jam into glasses. Seal according to package directions.
Apricot-Pineapple Jam 2
Ingredients:

5 cups prepared fruit
1 teaspoon Ever-Fresh Fruit Protector, optional
6 cups sugar
1 box Sure.Jell Fruit Pectin
1/2 teaspoon margarine
Cooking Instructions:
Boil jar on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water.  Bring to boil.  Remove from heat. Let jars and lids stand in hot water until ready to fill. Drain well before filling. Pit apricots; do not peel. Finely chop or grind fruit. Measure 3 1/2 cups into 6- or 8-quart saucepot. Pare and core pineapples, finely chop or grind. Measure 1 1/2 cups into saucepot. Add fruit protector, if desired. Measure sugar into separate bowl. Stir fruit pectin into fruit in saucepot. Add margarine. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.  Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Invert jars 5 minutes, then turn upright. After jars are cool, check seals. Jam sets slowly; allow 1 week.
Apricot-Pineapple Jam 3
Ingredients:

1 (11 oz.) pkg. (2 c.) dried apricots
1 (1 lb. 4 oz.) can crushed pineapple
1/2 lemon, sliced and quartered
4 c. sugar
Cooking Instructions:
Rinse apricots. Simmer covered in 2 1/2 cups water until tender. Mash apricots. Add pineapple in their juice, lemon and sugar. Simmer stirring frequently until thick and clear, about 45 minutes. Ladle into hot jars. Seal.
Apricot and Pineapple Jam
Ingredients:

2 c. dried apricots (8 oz.)
2 1/2 c. water
2 c. canned, crushed pineapple (drained)
1/2 lemon, sliced
4 c. sugar
Cooking Instructions:
Rinse and clean apricots. Simmer in water (or the unsweetened pineapple juice) until tender. Mash or cut up apricots; add remaining ingredients. Simmer, stirring frequently until thick and clear. Pour into sterilized jars.
Pineapple-Apricot Jam 1
Ingredients:

1 can (20 oz.) crushed pineapple
1 jar (6 oz.) maraschino cherries, drained and cut up (reserve 1/3 c. syrup)
1 pkg. (8 oz.) dried apricots, cut into fourths
1/4 c. water
3 1/2 c. sugar
2 tbsp. lemon juice
1 pouch (3 oz.) liquid fruit pectin
Cooking Instructions:
Heat pineapple (with syrup), reserved cherry syrup, the apricots and water to boiling in Dutch oven, stirring occasionally; reduce heat. Cover and simmer, stirring occasionally, until apricots are tender, about 10 minutes. Stir in sugar, lemon juice and cherries. Heat to full rolling boil over high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in pectin. Pour into hot sterilized jars or freezer containers. Cover tightly; cool. Refrigerate or freeze no longer than 3 months.
Pineapple-Apricot Jam 2
Ingredients:

1 1/2 c. dried apricots
2 c. water
2 (1 lb. 4 oz.) cans crushed pineapple, drained
4 c. sugar
1/4 c. maraschino cherries, halved
1/2 c. pecans
Cooking Instructions:
In a very large kettle, combine apricots and water. Cover and cook until very soft, about 40 minutes. Stir in pineapple and sugar. Simmer, stirring frequently until thick, about 25 to 30 minutes. Add cherries and nuts. Pour into clean hot jars and seal.
Pineapple-Apricot Jam 3
Ingredients:

2 c. dried apricots
2 c. water
4 c. unsweetened pineapple tidbits
2 tbsp. lemon juice
1/16 tsp. salt
Artificial sweetener equivalent to 1 c. sugar
Cooking Instructions:
Boil apricots in water until tender (about 25 minutes). Drain pineapple tidbits and cut each one in half. Puree apricots and water with lemon juice and salt. Return to saucepan and stir in pineapple. Boil a few minutes, stirring now and then. Remove from heat, add sweetener. Fill jelly jars and seal.
Apple, Pineapple and Lemon Jam
Ingredients:

1 1/2 kg apples, Granny Smith
1 pineapple
5 lemons
2 sugar (caster)
Cooking Instructions:
Peel, core and slice the apples. Peel, core and chop the pineapple. Grate zest from lemons and reserve juice. Place fruit in a large heavy based saucepan with the lemon rind and juice. Simmer gently for about 15 minutes or until fruit is tender. Add the sugar to the fruit, stirring until dissolved. Bring to the boil rapidly for about 15 minutes or until setting point is reached. Spoon into warm sterilised jars and cover. Keeps for 3-4 months.
Cranberry Pineapple Jam
Ingredients:

1 lb. cranberries
1 1/2 c. water
8 c. sugar
1 lb. 4 oz. can crushed pineapple
1/2 bottle Certo
1/2 c. lemon juice
1 tbsp. orange rind
Cooking Instructions:
Chop cranberries. Add water and bring to a boil. Simmer 5 minutes on medium heat. Add pineapple and sugar. Boil in a rolling boil for 2 minutes. Remove from heat and stir in Certo, lemon juice and orange rind. Let stand 25 minutes undisturbed. Put in jars and cool.
Dried Apricot-Pineapple Jam
Ingredients:

2 c. dried apricots
2 c. crushed pineapple
1/2 lemon, thinly sliced
4 c. sugar
Cooking Instructions:
Wash apricots. Cover with cold water and soak overnight. Simmer until tender in water in which they were soaked. Mash apricots and add pineapple, lemon and sugar. Simmer, stirring frequently, until thick and clear. Pour into sterilized Kerr jars to within 1/4 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath 10 minutes.
Dried Apricot and Pineapple Jam

Ingredients:

1 lb. dried apricots
1 lg. fresh pineapple
Sugar
Cooking Instructions:
Soak the apricots in water to cover overnight. Place them to cook in the same water. Cook until tender. Mash them or chop in blender. Peel, core, and cut the pineapple into small pieces. Cover with water and cook until tender. Measure the fruits and juices. Place equal amounts of sugar with the measured fruits into a heavy kettle and cook slowly until thick and clear.
Lime Pineapple Jam
Ingredients:

4 cups finely chopped fresh pineapple
1 3/4 cups sugar
3 tablespoons lime juice
1 teaspoon grated lime peel
Cooking Instructions:
In a saucepan, combine all ingredients. Bring to a boil over medium heat, stirring occasionally. Boil until thickened, about 40 minutes. Pour into hot jars, leaving 1/4-in. head space. Adjust caps. Process for 15 minutes in a boiling-water bath.
Mango and Pineapple Jam
Ingredients:

2 cups ripe mangoes, cut up
1 cup crushed pineapple
1/3 cup lime juice or lemon
2 cups sugar
Cooking Instructions:
Peel mango and cut in small pieces, then mash with potato masher to bring juice out. Cook 5 minutes. Add rest of ingredients, mix well and bring to a boil. Boil rapidly 15 to 20 minutes, stirring often, until thick. Pour into small sterilized jars. Seal and store in cool place.
Mint-Pineapple Jam with Liquid Pectin
Ingredients:

1 can crushed pineapple (20 oz)
3/4 cup water
1/4 cup lemon juice
7 1/2 cups sugar
1 bottle liquid pectin
1/2 teaspoon mint extract
Few drops green coloring
Cooking Instructions:
Place crushed pineapple in a kettle. Add water, lemon juice, and sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat; add pectin, flavor extract, and coloring. Skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath.
Pineapple-Mango Jam
Ingredients:

2 c. crushed pineapple, drained
2 c. mashed can mangoes
7 c. white sugar
1/2 bottle liquid pectin
2 tbsp. lime juice
Cooking Instructions:
Combine first three ingredients and boil hard one minute. Add pectin and lime juices, stir a few minutes. Ladle in sterilized jars. Top with hot paraffin wax.
Pineapple Kiwi Fruit Jam
Ingredients:

4 kiwi fruit, peeled, sliced 1/8 inch thick
3 c. sugar
1/4 c. lime juice
1 (8 oz.) can crushed pineapple, undrained
1 (3 oz.) pkg. liquid fruit pectin
3 drops green food coloring
Cooking Instructions:
Microwave Directions: In 2 quart microwave safe bowl, combine kiwi fruit, sugar, lime juice and pineapple. Microwave on High for 11 1/2 to 16 minutes or until mixture comes to full rolling boil, stirring every 2 minutes. Stir in liquid pectin. Microwave on High for 2 to 3 minutes or until mixture comes to full rolling boil. Continue to boil for 1 minute. Skim foam; stir in food coloring. Spoon into 5 clean, hot 8 ounce jars. Screw lids on firmly. Cool several hours. Store in refrigerator up to 3 weeks or in freezer up to 3 months.
Pineapple-Pear Jam
Ingredients:

1/2 medium pineapple, cored, peeled, cut into 1-inch pieces
4 large ripe Anjou pears, peeled, cored, cut into 1-inch pieces
4 cups sugar
1/3 cup fresh lemon juice
Cooking Instructions:
Chop pineapple in processor. Strain juice into heavy large nonaluminum saucepan; reserve pineapple. Add pears to saucepan. Simmer over medium-low heat until tender, stirring occasionally, about 10 minutes. Add pineapple, sugar and lemon juice. Reduce heat to low; simmer until mixture drops thickly from spoon, stirring often, about 1 hour. Cool. Can be made 1 week ahead. Cover; chill.
Fig-Pineapple Jam
Ingredients:

6 1/2 c. figs, peeled and cut up
1 lg. can crushed pineapple
10 c. sugar
Juice of 3 lemons
1 tbsp. cloves
1 tbsp. allspice
1 tbsp. cinnamon
Cooking Instructions:
Cook all together in big heavy pot. Get to boiling, then cut down very low as it will quickly stick. Cook until thickness you want (can need to slowly cook 3 hours).
Pineapple-Rhubarb Jam
Ingredients:

1 pineapple
1 orange
1 lemon
7 c. cut-up rhubarb
7 c. sugar
Cooking Instructions:
Remove top from pineapple. Cut pineapple into wedges and remove core. Cut rind and eyes from wedges. Cut unpeeled orange and lemon into quarters; discard seeds. Grind pineapple, orange and lemon in food chopper, using medium blade. Mix with rhubarb and sugar. Cover and refrigerate for 5 hours. Heat fruit mixture to boiling in Dutch oven. Over medium heat, stir gently until jam thickens about 25 minutes. Pour immediately into jars and seal.
Rhubarb Pineapple Jam
Ingredients:

4 c. or 2 lb. rhubarb
1 lg. can crushed pineapple
1 box Sure Gel
4 1/2 c. or 2 lb. sugar
Cooking Instructions:
Cut rhubarb fine. Add crushed pineapple and cook until soft in large pan. Stir in Sure Gel. Stir over high heat until mixture boils hard. At once stir in sugar. Bring to a full rolling boil (tumbling hard boil that cannot be stirred down). Then boil hard 1 minute, stirring constantly. Take off heat and let cool down. Then skim off foam and put in jars. Can be frozen or sealed. This is a soft jam.
Rhubarb and Pineapple Jam
Ingredients:

8 c Rhubarb, cut up
4 c Sugar
2 c Chopped pineapple
Cooking Instructions:
Mix all together and boil till jam stage, about 30 minutes. Pour into hot jars and seal.
Spiced Rhubarb Pineapple Jam
Ingredients:

5 c. rhubarb, diced
3/4 c. crushed pineapple
1/8 tsp. allspice
4 c. sugar
1/2 tsp. cinnamon
1/8 tsp. cloves
Cooking Instructions:
Mix rhubarb and sugar. Let stand several hours or overnight. Cook 15 minutes. Add pineapple and spices and cook until thick (jam consistency), about 15 minutes. Put in jars and seal.
Strawberry-Pineapple Jam
Ingredients:

4 cups prepared fruit (about 1 quart fully ripe strawberries and 1 can (8 ounces) crushed pineapple in juice)
5-1/2 cups sugar
1 box Sure-Jell fruit pectin
1/2 teaspoon butter or margarine
Cooking Instructions:
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling. Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 cups into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries in saucepot. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Strawberry Pineapple Freezer Jam
Ingredients:

2 c. prepared strawberries (about 1 qt. fully ripe strawberries)
1/2 c. canned crushed pineapple with syrup
2 tbsp. lemon juice
5 c. (2 1/4 lb.) sugar
3/4 c. water
1 box (1 3/4 oz.) powdered sugar
Cooking Instructions:
Thoroughly crush, one layer at a time, about 1-quart of berries. Measure 2 cups into a large bowl or pan. Add pineapple with syrup and lemon juice. Thoroughly mix sugar and fruit and set aside. Mix water and fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes. (A few sugar crystals will remain) Ladle quickly into jars. Cover at once with tight lids. Let stand at room temperature until set, may take up to 24 hours then store in freezer. If the jam will be used within 2 or 3 weeks it can be stored in refrigerator.
Zucchini-Pineapple Jam
Ingredients:

5 qts. zucchini, shredded, crushed or chunked
46 oz. can unsweetened pineapple juice
1/2 c. real lemon juice
3 1/2 c. sugar
Cooking Instructions:
Boil together 20 minutes. Seal in sterilized jars and water bath 10 minutes.
Zucchini, Pineapple and Ginger Jam
Ingredients:

2 lbs seeded and cubed zucchini
1 (20 ounce) can crushed pineapple
1-3 ounce crystallized ginger
5 cups sugar
6 ounces of ball fruit jell or Certo (liquid pectin)
1 (6 ounce) box pineapple Jell-O
Cooking Instructions:
Place zucchini, pineapples, and crystallized ginger in a food processor and puree. Add to a heavy bottom pot with sugar and boil for 20 minutes. That`s a rolling boil. Stirring all the while. Add Certo and bring to a full rolling boil for 1 more minute add jello and stir to blend. Fill 4-1 pint jars or 8 1/2 pint jars.I like to do the 8 jars because there would be more to give as gifts. Process in a water bath for 10 minutes.
 

Jams

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