Saturday, May 19, 2012

Pineapple Jam and Lip Balm!

Today I am making two different pineapple jams and of course my supply of Lip Balms and some lotion!!!  We are going to have a wonderful lip balm and I am working on the 'flavor' for that!  It will be a surprise later on!  Why pineapple jam?  I love pineapple jam and we have already gone through all that I made at the end of last year (12 jars!).  So, it's time to make more!  I will be making a simple pineapple jam and Pineapple, Orange, Rosemary (POR)!  This one is heavenly!!  The simple pineapple jam is quick and easy for any newbie to canning!  The POR is a little more complex.  Enjoy your day everyone!!


Pineapple Jam

1 can crushed pineapple
3 tbsp lime juice
1 3/4 cups of sugar or 7/8 cup Raw Agave syrup
1 box low sugar Sure Jel

This recipe is very quick and easy so get your jars ready first!  It makes about 3 half pint jars.  Combine pineapple, lime juice and sugar/agave syrup in a pot and bring to a rolling boil.  Add Sure Jel and bring back to a rolling boil for one minute.  Ladle into hot jars, wipe rims of jars, place lids and rings and place in water bath canner.  WB for 15 minutes.


Pineapple Orange Rosemary Jam  (original recipe can be found on SBCanning)

1 ½ cups crushed pineapple, with some juice
3 medium oranges - 2 ½ juiced include pulp, ½ orange sliced thinly with rind, then diced
2 cups sugar
1 t. minced fresh rosemary
1 ½ T. Ball no sugar/low sugar pectin or ½ package sure-jell no sugar pectin

Preparation : Prepare 2 half pint jars and a quarter pint jar, lids, and rings. Sterilize the jars and keep them in the hot water till it’s time for processing. Make sure to fill your water bath canner and get the water to a simmer.

Cooking: If you don't want the rind in this jam you can just juice all three of the oranges. In a stainless steel or enameled dutch oven combine crushed pineapple, diced orange and orange juice including pulp. Cook on medium-high for 15 minutes, stirring occasionally. Stir in all the sugar and continue to cook on medium for 15 more minutes. Add the rosemary and then bring recipe to a boil, stir in the pectin and then stop stirring and let it boil for one minute. Turn off the heat. Ladle into jars.  The consistency of this jam will be more like a marmalade with the little amount of pectin.

Filling the jars:  Using your funnel in each jar, ladle the mixture into the jars leaving 1/4" headspace. Remove air bubbles and refill to the proper headspace if necessary. Remove your recipe and taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight". 
Processing: Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil, start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.


No comments:

Post a Comment