fresh pineapple laying on its side

Fresh Pineapple Jam

 

Fresh Pineapple Jam is a low-sugar or low-honey cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 4 cups fresh pineapple peeled, chopped, and crushed
  • 2 teaspoons calcium water see step #1
  • ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
  • 2 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Prepare fresh pineapple by peeling, chopping, and crushing the fruit.
  • Put pineapple into sauce pan.
  • Bring pineapple to a boil and boil for several minutes to deactivate the enzymes in the pineapple. Remove pineapple from pan, put into a heat resistant bowl, then measure 4 cups of pineapple back into the sauce pan.
  • Add calcium water and mix well.
  • Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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8 Responses

  1. Diana
    | Reply

    If I use canned pineapple, do I need to drain the juice?

    • Shelby Collings
      | Reply

      Yes, it should resemble fresh pineapple as much as possible.

  2. Gail
    | Reply

    Canned pineapple: sliced, crushed, tidbits? Approximately how many 20 oz cans? Is it necessary to follow the step of boiling to remove enzymes since the pineapple has already been cooked?

    I know it’s silly but I hate to buy fresh pineapple because there’s so much waste (I know it’s wasted at the processing plant but I seem to be able to ignore that.) 🙁 Thanks

    • Shelby Collings
      | Reply

      You will need 4 cups of crushed pineapple. You will still need to boil the pineapple.

      Happy jamming!

  3. Shirley A Casciola
    | Reply

    Can I use canned pineapple for this?

    • Shelby Collings
      | Reply

      Yes, you sure can!

  4. Janet Forsythe
    | Reply

    Can I use thawed frozen pineapple for this? Thanks

    • Shelby Collings
      | Reply

      You sure can!

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