Monday, February 11, 2019

Blueberry and Pineapple Preserves using Pineapple Jello

My son's blueberry bushes were very happy this last summer and I had a large bag of berries in the freezer begging to be put to good use. I like making jam because I can share the jars and we all get to enjoy some. Plan A was to make Blueberry and Pineapple Preserves using pectin. But for some reason the price of pectin was a little cra-cra at the store so I opted for a Plan B, using pineapple Jello as a thickener... And that turned out to be a very tasty choice:@) Blueberry can be a very intense flavor, the crushed pineapple and pineapple Jello really added a nice sweetness and little bit of extra texture.
This batch made 5 half pints. Since I knew I'd be sending them home with everyone the next day I didn't water bath can this. Just turned the jars upside down for 10-15 minutes, then upright to cool. All of the lids popped and sealed. I did ask everyone to store it in the fridge, even if they didn't plan to open it immediately.

Other jams using Jello: Amish Rhubarb Jam with Cherry Jello and Zucchini Jam with Peach Jello.

Blueberry and Pineapple Preserves-makes approx 5 half pints
4 C blueberries
2 3/4 C sugar-can add up to 4 C, I like cutting back when I can
1 Tblsp lemon juice
8 oz crushed pineapple with juice
4 serving size box of pineapple Jello
  1. Slowly bring frozen berries, lemon juice and sugar to a boil, reduce heat to a simmer and cook for about 20 minutes. Crushing berries while stirring constantly.
  2. Add pineapple, bring to fast boil, reduce to simmer and cook for 5 minutes.
  3. Add Jello and quickly stir until dissolved.
  4. Pour jam into sterilized mason jars, fill to 1/4" of top. 
  5. Wipe rim of jar, add lid and screw top band. Tighten to finger tight.
  6. Some folks water bath process half pints for 10 minutes. Mine were all gifted the next day, I just flipped the jars upside down for 10-15 minutes, then turned them upright to seal.
  7. As with everything... There's a lot of on-line banter about canning anything-ugh... The Food Police might not want us to can jam using Jello. Grandmothers have been doing it forever... I have water bath canned Jello preserves for 10 minutes in the past and the jam was fine months later. **If I have to add a disclaimer, my best advice is, make small batches and gift (and enjoy) them immediately. 
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