Sweet and spicy, and a little sassy, this pineapple jam will brighten up cold winter days after you preserve it. Homemade Jam Healthy, Homemade Jam, Homemade Jam Strawberry, Homemade Jam Packaging, Homemade Jam Recipe, Homemade Jam No Sugar
Prep time: Cook time: Total time:
Yield: 45 Servings
Ingredients: 2.5 pound peeled and cored pineapple, chopped ½ cups jalapeños, de-seeded and minced 1 cup granulated organic cane sugar 2 tsp. calcium water (see Pomona’s directions) 2 tsp. Pomona’s Pectin And so on.
Instructions:
First. In a large saucepan, combine pineapple, jalapeños, and calcium water. Over medium heat, bring to simmer, stirring frequently. Cook until the pineapple softens and takes on some translucency, about 20-25 minutes.
Next step is, Meanwhile, mix the sugar and pectin together in a small bowl. When the pineapple mixture is adequately cooked, add the sugar/pectin mixture to simmering fruit and stir until completely dissolved, about two minutes.
Step three, Ladle into sterilized half-pint jars leaving at least ¼” headspace. Wipe rims clean, and place prepared lids and rings onto jars finger-tight. Process in a water bath canner at a full rolling boil for 15 minutes.
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