Servings: 5 Half-Pint Jars
Equipment
Ingredients
- 4 cups Prepared pineapple (chopped)
- 2 ½ cups Sugar
- 1 Small lemon (sliced thinly, peel on)
- 1 cup Water
Instructions
Choose and Prepare Pineapple
- Use fresh, whole pineapple for this recipe. Ensure it’s ripe but not overripe.
- Wash the pineapple and lemon thoroughly under warm water.
Peel and Core Pineapple
- Use a pineapple corer or a sharp knife to remove the skin and core of the pineapple.
- Chop the pineapple into very small chunks, yielding 4 cups of prepared fruit.
- Thinly slice the lemon (peel on) and remove seeds. Cut slices into quarters.
- Cook the Jam
- Combine the chopped pineapple, lemon slices, water, and sugar in a stainless steel pan.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat and simmer for 15 minutes, stirring regularly to prevent sticking or burning.
Prepare Jars and Lids
- Wash jars in warm, soapy water and inspect for cracks or chips.
- Place clean jars in the water canner and fill with water. Bring to a simmer to heat-test jars.
- Place lids in a saucepan with water over low heat to soften the adhesive.
Test the Gel
- To test if the jam is ready, dip a clean, cool spoon into the mixture. Hold it flat and check for slow dripping or minimal movement.
- If the jam is too runny, continue simmering and retest.
Fill the Jars
- Use a jar lifter to remove jars from the canner. Place a funnel over each jar and ladle in jam, leaving ¼ inch of headspace.
- Wipe jar rims with a damp paper towel to remove any residue.
Seal and Process
- Place lids on jars using a lid lifter and screw on rings until fingertip-tight.
- Place jars in the canner, ensuring they’re covered with at least 1 inch of water.
- Bring water to a boil and process jars for 10 minutes. Adjust for altitude as needed.
Cool and Store
- Turn off heat, remove the lid from the canner, and let jars sit for 5 minutes.
- Use a jar lifter to remove jars and place them on a towel or wooden board to cool for 24 hours.
- Inspect lids for proper seals: the center should be depressed and not flex when pressed.
- Label sealed jars with the date and contents, and store in a cool, dry, and dark place for up to 1 year.
Notes
- Fresh Pineapple Only: Canned pineapple is not safe for this recipe due to lack of tested guidelines.
- Lemon Peel: Retaining the lemon peel provides natural pectin to help the jam set.
- Gel Test: If unsure about the jam’s consistency, err on the side of undercooking. It can always be reheated and thickened later.
- Altitude Adjustment: Increase processing time by 1–3 minutes depending on your elevation.
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