Preserving recipe
Pineapple and Lime Jam
A bright, fresh jam made with pineapple and lime. It goes well with bread, pancakes, yoghurt or simple desserts.
Preparation
30 min.
30 min.
Cooking time
18 min.
18 min.
Servings
-
-
Jars
8
8
Difficulty
Easy
Easy
Ingredients
For about 8 jars of 250 ml:
- 2 kg fresh pineapple, peeled and weighed without the hard core
- 1 kg jam sugar 2:1
- 100 ml lime juice
- 1 tsp finely grated lime zest, optional
- 2 kg fresh pineapple, peeled and weighed without the hard core
- 1 kg jam sugar 2:1
- 100 ml lime juice
- 1 tsp finely grated lime zest, optional
Method
1. Clean the jars and lids thoroughly and rinse them with hot water.
2. Cut the pineapple into small pieces and partially purée it if desired.
3. Mix the pineapple, lime juice, lime zest and jam sugar in a large pan.
4. Leave to stand for 15 to 20 minutes.
5. Bring to the boil while stirring constantly.
6. Boil vigorously for at least 4 minutes.
7. Do a setting test. If the jam is still too runny, boil it a little longer.
8. Fill the hot jam into clean jars and close them immediately.
9. Process the closed jars for 10 minutes in a boiling water bath.
10. Leave to cool and label.
2. Cut the pineapple into small pieces and partially purée it if desired.
3. Mix the pineapple, lime juice, lime zest and jam sugar in a large pan.
4. Leave to stand for 15 to 20 minutes.
5. Bring to the boil while stirring constantly.
6. Boil vigorously for at least 4 minutes.
7. Do a setting test. If the jam is still too runny, boil it a little longer.
8. Fill the hot jam into clean jars and close them immediately.
9. Process the closed jars for 10 minutes in a boiling water bath.
10. Leave to cool and label.
Storage
Store in a cool, dark and dry place. Keep opened jars in the fridge.
Shelf life
Unopened, keeps for about 9 to 12 months.
Safety note
Because of the fruit, sugar and lime juice, this jam is suitable for water bath processing. Use only clean jars. Do not eat if there is mould, a fermented smell, bubbles or a damaged lid.