Pineapple All-Fruit Jam

Pineapple All-Fruit Jam is an all-fruit cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy. This recipe was created by Allison Carroll Duffy for Pomona’s Pectin. She says: “It’s delicious swirled into yogurt, or on top of vanilla ice cream.”

Yield: 3-4 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Pineapple All-Fruit Jam Ingredients:

3 cups peeled, crushed fresh pineapple
2 teaspoons calcium water
1 cup white grape juice concentrate
2 teaspoons Pomona’s Universal Pectin

Pineapple All-Fruit Directions

1. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.

2. Put the crushed pineapple in a sauce pan and add the calcium water. Set aside.

3. In a separate sauce pan, bring the white grape juice concentrate up to a boil. Then, pour it into a blender or food processor, and add the pectin powder. Blend until the pectin powder is fully dissolved–about 1-2 minutes. As the mixture will be hot, be sure to vent the lid while you are blending.

4. Put the sauce pan with the pineapple mixture on the stove and bring it up to a rolling boil over high heat. Add the pectin-white grape juice concentrate mixture, then stir vigorously for 1 to 2 minutes, still over the highest heat, to dissolve pectin. Return the jam to a boil, then remove from heat.

5. Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).

6. Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. Add 1 minute additional processing time for every 1000 feet above sea level.

7. Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner.

8. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.

Recipe by Allison Carroll Duffy
Photos by Allison Carroll Duffy and Shelby Collings

Read Allison’s complete blog post here.

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