It’s on fabric, being tossed around as pinatas, on t-shirts, in my tummy….
It’s quite possibly one of my favorite fruits to eat.
And it’s Yellow!
And it reminds me of being somewhere warm and happy.
And it’s just so cute with it’s crazy leafy head.
So the other day I got experimental and wondered….why aren’t people eating more pineapple jam?
Maybe they are and I’m just not aware of it?
I guess it’s often masked as “Pineapple Topping”—which is so amazingly fantastic, that I totally get it. But if you’ve never had pineapple jam, then today is your day. Let’s make Pineapple Jam and Sauce!
Because this stuff is amazing on toast, pancakes, English muffins, and yes, on ice cream.
Freezer jam is a little different than cooked jam because you don’t have to be as strict with sterilizing the jars and equipment–so it’s really fast and easy to make. The downside is you can’t keep the finished product on your shelf (as you can with cooked jams). Instead you need to preserve it in the freezer (for up to 1 year) or in the refrigerator
(for 3 weeks). So get some freezer space open! Or you’ll be in 65-jam-jar-bind, like me.
I’ve been experimenting with different flavors lately….citrus raspberry, strawberry + blackberry….and of course Classic Strawberry is always a favorite. For this recipe I followed the instructions for “Mango jam” on the Sure Jell box and it turned out delicious. It’s a bit runnier than standard Strawberry and other jams. But I decided that I kind of like that, because it works well as a jam AND a syrup AND an ice cream topping.
FRESH PINEAPPLE Jam + Sauce
(Freezer Jam Recipe)
Makes about 6 cups of jam
3 cups mashed pineapple – I used one ripe pineapple or you can use canned pineapple
1/4 cup fresh lemon juice
5 cups sugar
1 packet of Sure Jell Premium Fruit Pectin *
* It’s important when making jam that you follow the recipe listed on the pectin packet you’re using. Recipes may vary from brand to brand. This recipe is for the yellow Sure Jell box (linked above).
NOTE on picking a good pineapple: I always smell the bottom of the pineapple at the store. If it smells like a pineapple—even if it’s just a hint of pineapple scent—then it usually ends up being a good one. If you can’t smell anything at all, no good.
And throw the remains in your compost pile—we just started one this year and I LOVE how minimal our trash flow is now.
• Smash the fruit until you have 3 cups of smashed pineapple (a food processor or blender works best)
• Remove any stray seeds left behind.
• Squeeze 1/4 cup of fresh lemon juice into the pineapple. Everything will smell Ah-mazing at this point. Be prepared.
• Mix 5 cups of sugar into the fruit, stir, and let it sit.
• Combine 1 packet of Sure Jell + 1 cup of water in a small sauce pan and bring to a boil. Boil for one minute. Remove from heat, pour into fruit mixture, and stir for one minute or until blended.
• Use a clean measuring cup or funnel to pour jam into clean jars (I love the Ball 8 oz Jelly Jars—or the 4 oz jars if I’m making a jam medley for gifts)
• Let the jam sit at room temperature for 24 hours.
Store in the refrigerator for up to 3 weeks.
Store in the freezer for 1 year. If frozen, thaw in the refrigerator before using.
NOTE: As my jam settled in the fridge, some of the liquid separated to the bottom of the jar. But I simply stirred it together again and it’s fine.
It’s yummy on toast.
But truth be told, I’ve fallen victim to the “Topping” as well….
It’s might be even yummier on vanilla ice cream with sugared pecans.
One of these days I’ll make coconut ice cream to go along.
And the universe will be complete.
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