Pineapple And Passionfruit Jam Recipes
PINEAPPLE AND PASSIONFRUIT JAM
I just got a new juicer and my husband and I had been drinking alot of pineapple juice lately. Partly because he has alot of meat in his diet and pineapple juice is very alkalizing to the acidity in our body. Also, we had been posted to Thailand and pineapples here are so cheap and sweet here. It feels wasteful to throw away the pineapple pulp, and since the texture is excellant to make jam, i decided to make it for our yearly Christmas giveaways. I added passionfruit since I love the fragrance, and it turned out to be a perfect combination. I couldn't find any pectin, hence I had to make the jam the traditional way, slow-cooking it.
Provided by Clabibi
Categories Pineapple
Time 35m
Yield 4 Jars
Number Of Ingredients 6
Steps:
- Juice the pineapples in a juicer and save the pulp.
- Heat the pineapple pulp and the rest of the ingredients in a pot over medium heat until it comes to a boil
- Mix well.
- Switch it to low heat and allow the mixture to come to a slow rolling boil and leave it uncovered.
- Keep watch and stir at regular intervals to avoid mixture from getting burnt.
- Allow to cook for another 30 minutes or so, or until your desired consistency.
- Store in glass jar and keep refrigerated.
Nutrition Facts : Calories 384.6, Fat 0.7, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 99.6, Fiber 7.2, Sugar 84.9, Protein 2.4
PINEAPPLE AND PASSIONFRUIT JAM
Make and share this Pineapple and Passionfruit Jam recipe from Food.com.
Provided by katew
Categories Fruit
Time 1h5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine fruit and sugar in large pot.
- Stir over low heat till sugar dissolves, about 10 minutes.
- Simmer without stirring for 25 - 35 minutes or until mixture reaches setting point - which is when a small amount on a saucer is cooled and then gels and wrinkles when moved.
- Ladle into warm, sterilized jars.
- When cool, seal and label.
Nutrition Facts : Calories 1059.6, Fat 1.8, SaturatedFat 0.1, Sodium 67.3, Carbohydrate 270, Fiber 26.2, Sugar 237.2, Protein 5.8
PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
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