Pineapple Jam Recipe

AuthorSteve Nubie

Rating

This is a very simple jam recipe and your bread machine can make it surprisingly easy.  This recipe will only work with bread machines that have a dedicated Jam and Jelly setting.  This setting achieves a very high temperature for a long duration which allows the sugars and potentially the pectin to gel.  If you don’t have a dedicated jam and jelly setting on your machine, this recipe won’t work.  All of the other settings for breads don’t achieve sufficient temperature nor time to make a jam or jelly.

Pineapple jam goes great on toast but also makes a terrific topping for pancakes waffles and biscuits.  This recipe calls for a 20 ounce can of crushed pineapple in the juice and some sugar.  That’s it.  You pour everything into the machine, select the jam and jelly setting and then pour the finished jam into a jar and seal.  You can serve it hot or refrigerate and it will keep for up to 1-month.  We’re also going to give you some directions for further preserving the jam in a hot water bath at the end of this recipe.  This will allow it to keep for up to 6-months in the pantry but refrigerate it after opening.

How to process your jams and jellies in a hot water bath

If you want to extend the shelf-life of your jam or jelly you’ll need to process it.  To do this you’ll need some basic equipment.

PROCESSING EQUIPMENT:

• 1 large pot with lid capable of holding 3 gallons of water or more
• 1 ½ gallons of water or enough to cover jars when all jars are immersed in pot
• Canning jars with lids
• Jar tongs for removing jars from boiling water plus regular tongs for lids
• Towel to protect countertop and to dry jars

DIRECTIONS:

1. Bring the water to a boil in the pot.
2. Remove the lids from the jars and drop the jars and lids into the boiling water. 
3. After 5 minutes, carefully remove the jars and the lids and allow to dry on a clean, dry towel.
4. Spoon the jam into the jars leaving a quarter-inch of headspace at the top of the jar and screw on the lids tightly.
5. Immerse the jars in the boiling water and cover the pot and boil for 10 minutes. 
6. Shut off the heat and carefully remove the jars using the jar tongs.
7. Set the jars on the towel and carefully dab any water sitting on the jar lid.
8. After 20 minutes, tighten the jars lids. You may need to protect your hands with a couple of dry washcloths to do this.
9. Check the lids. If they are drawn down towards the jar it means you have a good vacuum seal.  If the lid clicks when pressed down, put that jar in the fridge and eat within 4 weeks.  Otherwise, any processed jams or jellies will keep for up to 6-months in a pantry but refrigerate after opening. 
10. Label the jars with the type of jam or jelly and record the date it was made.