Canning recipe
Pineapple Lime Jam
A bright, fresh jam made with pineapple and lime. It goes well with bread, pancakes, yogurt 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
Preparation
1. Clean the jars and lids thoroughly and rinse them with hot water.
2. Cut the pineapple into small pieces and partially puree it if desired.
3. Mix the pineapple, lime juice, lime zest and jam sugar in a large pot.
4. Let it stand for 15 to 20 minutes.
5. Bring to a 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. Let cool and label.
2. Cut the pineapple into small pieces and partially puree it if desired.
3. Mix the pineapple, lime juice, lime zest and jam sugar in a large pot.
4. Let it stand for 15 to 20 minutes.
5. Bring to a 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. Let cool and label.
Storage
Store in a cool, dark and dry place. Keep opened jars in the refrigerator.
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 mold, a fermented smell, bubbles or a damaged lid.