As with most things, there are many recipes out there, I kinda winged it again and used what I had...
I'm showing 2 cups of sugar here, I ended up using 1 1/2 cups. Plenty sweet for me.
Pineapple Lime Jam
(1) 20 oz can crushed pineapple in juice (not sugar or syrup)
One lime, sliced as thin as you can get it, then chopped into small pieces
2 Tblsp low or no-sugar pectin
1 1/2 C sugar
- Add pineapple, lime and pectin to a 3 or 4 quart pot.
- Bring to a rolling boil while stirring. A rolling boil can't be stirred down.
- Add sugar and bring to a rolling boil again. Boil for one minute.
- Fill sterilized jars to 1/4" of top. Wipe rim and add lid and band.
- Process for 15 minutes in a water bath.
- Makes 3 1/2 cups of jam.
Notes:
- The Ball Blue Book called for 1/2 of a lemon sliced up... My ADD must have kicked in because I didn't see "1/2" and added the whole lime-I like it!
- Citrus zest does not break down during cooking, so whatever you put into the pot will be what's in your jam. Sharpen your knife and slice it as thin as you can then chop it into the size you think you would enjoy eating.
- I can see this spooned all along the outer edge of a cheesecake-beautiful!
- Would be great as a glaze for chicken or pork.
- Crackers: Spoon on top of either ham and cheese or cream cheese.
- Vanilla ice cream topping... oh Momma!
- I can't help but think this would be perfect with some heat added, maybe stir in some diced jalapenos and red bell pepper, onion and a splash of cider vinegar for salsa.
And as for that wonderful, tart "zing" you get from biting into the lime zest, Earl says...
