Pineapple jam

Pineapple is one of the fruits I grew up with and one of my favorites. When the harvest started you would find many vendors near the road selling the pineapples.  I have never tasted better pineapples than the ones that grew and still grow in Puerto Rico.

  A few weeks ago I found some really nice pineapples in my supermarket and I decide to make a jam with them. I was surprised at how good this jam turned out.  My family was delighted with it as well. 





Ingredients:

 4 cups of pineapples, in chunks
4 cup of sugar
2 tablespoon of unsalted butter
2 tablespoon fresh lemon juice

Chill a small plate in your freezer to test the jam

Pour the pineapple chunks in the bowl of a food processor. Pulse until the pineapple chunks are very small. I ended up with 4 cups of pineapple.  





  













In a medium pot at medium high heat add the pineapple and bring to a boil stirring to prevent burning the jam. Skim the surface as necessary.Turn the heat to medium and add 2 cups of sugar, and bring to a rolling boil for 5 minutes without stirring.

     


Add the other 2 cups of sugar, butter and lemon juice and bring to a rolling boil for 5 minutes. Remove from the heat. Pour about a tablespoon of the jam on the cooled plate and put it in the freezer for a few minutes.  Remove the plate from the freezer and them push against the side of the jam with your finger. If the surfaces wrinkles the jam is set.


 Let the jam to cool for about 10 minutes before pouring into the sterilized jars.

 Tips:

 Before you start read the recipe.
Measure all your ingredients.

 Place the jars in a canner and cover with water. Bring the water to a boil for 10 minutes. Keep the jars in hot water. In a small pot place the screw bands and lids cover with water. Bring to a simmer over medium heat. Keep in hot water until ready to use.

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