Blueberry Pineapple Jam

Blueberry Jam with Pineapple Recipe this is a winning combination. I seem to always mix up my jam's. The season is here and all jam's we make right now are like a candy store delight.

This Blueberry Pineapple Jam is a simple jam as are most once you get the hang of preserving jam.

So let us create some Blueberry Pineapple Jam.

I found a tool that cuts the Pineapple and it is so simple and easy. Cutting is always what held me back from using pineapple. When I cut is I come out with about 30 % less then when using this tool Avon Pineapple Cutter


6 cups of blueberries
3 cups of chopped pineapple
4 cups of sugar
1 box powder pectin
1/4 cup fresh lemon juice

Once your fruit is measured put it and the lemon juice into a large stainless steel pot and bring to a rapid boil. Please stir it so it does not burn.

Look at the beautiful color change as it cooks.

Mix pectin with half cup of your sugar I find when it is mixed it incorporates better. Once your fruit is at a rolling boil add your pectin mixture and bring back to a boil.

Add the sugar into the fruit mixture and cook over high heat continuing your boil, stirring constantly. Continue until your have reached the gel point.

 Remove from heat. Skim and stir to remove foam. Ladle jam into hot jars  leave 1/4 inch head space. Wipe the rims and seal.Give them a 15 minute bath.

 Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes. 

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