Small batch jams yield greater results - try my Strawberry Pineapple Jam. This jam is lower in sugar then most traditional Jams. It's such a great treat. We love this not only as a topping on toast but, I use as an addition to buttercream frostings, a filling to layer cakes, thumbprint cookie filling, swirled into your morning smoothie, homemade ice-cream or oatmeal... even to top off cottage cheese.
Enjoy! Diane Diane's Strawberry Pineapple Jam Ingredients: Jam: 2 pounds fresh strawberries; cleaned & sliced 1 can (20 ounce can) pineapple chunks 3 1/2 cups *sugar (you can replace up to half of this sugar with honey) Pectin Mix In: 2 Tbs lower sugar pectin - pink box 2 Tbs sugar *gets mixed with pectin Directions:
Yield: on average 46 ounces (5-6 half pints) Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Sometimes when life hands you aging bananas - you need to make - Monkey Butter! So many uses as a fruit topping, stirred into cake fillings, add over ice cream, stir into oatmeal or yoghurt! The one problem is that this cannot be canned for shelf stability - there is ONE safe recipe given by Ball that has banana and orange juice but, I have heard mixed reviews on its taste. I prefer making THIS with the intention of using quickly and keeping refrigerated.... Enjoy! Diane
Monkey Butter *not for canning 4 large bananas, well ripened, cut out any brown spots on banana. 1/4 cup toasted coconut flakes 20 oz can of pineapple tidbits with juice 2 cups sugar pinch of salt juice of half a lemon Peel your over-ripened bananas and cut out any brown spots, add to large pot along with all the other ingredients. Cook down on low for about an hour. This mixture can scorch so, keep the heat low and keep an eye, stirring often. Once the mixture has cooked down and thickened to your preference, pour into a heat safe container and let cool on your counter, store in fridge once cooled and use within 2 weeks. Remember - THIS RECIPE IS NOT SAFE TO CAN - THIS IS NOT A SHELF STABLE PRODUCT. Recipe and Photos by: Diane Baker for Canning and Cooking at Home The first time I made this it was Christmas Eve and our large Ham was about done, and in need of a good basting sauce. I whipped up a basting mustard using my pineapple jam. This was so tasty that we served it with the ham, smeared it on leftover ham sandwiches and even used this as the base for our traditional 'New Years Eve cocktail weenies in sauce.'
I love how versatile this is and I am looking into if this can be safely canned. Until I feel confident this can be canned safely, please refrigerate. ~Enjoy! Diane Pineapple Honey Mustard (a basting, dipping sauce & spread) Ingredients: 1 cup Honey 1/2 cup Pineapple Jam/Preserves (try my Maui Gold) 1/4 cup to 1/2 cup French's yellow mustard 1/4 cup Dijon mustard Directions: Combined all ingredients on stove-top, taste and adjust to your liking. Let Cool, store in fridge. Makes 1 pint. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Canning Fresh Cut Pineapple (water bath)
I found that cutting up my 2 larger pineapples made 3 pints of canned pineapple. Peel and remove eyes and tough fiber. Slice or cube your pineapple. The yield will depend on how much pineapple you actually render from each cut fruit. I make a basic syrup of 1/2 cup sugar and 1 cup water for each pint. I go ahead, and prepare my fruit, fill pint jars with my fruit to see what my yield will be and then proceed with make the syrup on the stove top. You want to make your syrup, add in the cut pineapple - bring to a boil then reduce to a simmer for 10 minutes before jarring with 1/2-inch headspace, make sure to de-bubble your jars and bring liquid level back to 1/2-inch headspace. Process in a waterbath canner for 15 minutes/pints (or according to your altitude.) Processing Times for Pineapple NCHFP: nchfp.uga.edu/how/can_02/pineapple.html Photos by: Diane Baker for Canning and Cooking at Home One of my most versatile fruits to can is the pineapple. I prefer using fresh pineapples when they are ripe for the picking and a decent price. Pineapples are great in combination with other fruits and alone with a little lime - like in this jam, they can be very tasty! Use this jam for anything from: adding to yogurt, stirring into a smoothie or homemade ice cream, and as basting sauce for grilled meats and fish. Don't forget baked goods too! This is a great filling for a Spring cake...and always a treat on your morning toast! ~Enjoy! Diane
Maui Gold (Pineapple & Lime Jam *with honey) Ingredients: 2 Fresh Pineapples: cored, peeled & diced. (I used Maui Gold Pineapples.) 3 Limes, Zest from all 3 and juice from 1 (about 2 Tbs fresh juice) 1/2 cup Sugar for macerating pineapple and lime overnight 1 cup Sugar to add while cooking down pineapple 1 cup Honey to add while cooking down pineapple 1/4 cup Sugar to add to pectin to reduce clumping Sure Jel pectin - Pink Box 1/8 teaspoon butter, if needed Directions: Mix pectin in a small cup with 1/4 cup of sugar and set aside. Add diced pineapple, lime zest and lime juice to a non-reactive container and add in 1/2 cup of sugar - stir and cover - place in fridge overnight. Place entire contents (juice and all) into canning/cooking pot...bring to medium heat and add in 1 cup sugar and 1 cup honey and cook about 35 minutes until pineapples soften and have cooked down. Remove pot from heat and immersion blend the pineapple until no chunks remain. Return pot to stove-top and add in sugar/pectin mixture - let this cook over medium about 3 minutes, making sure pectin is dissolved and then bring mixture to a rapid boil for one minute, *do the freezer plate test a this time. When jam is ready, fill half pints to 1/4" headpsace and place on new lid. Process in a Boiling Waterbath 5 mins for sterile jars, 10 mins for non-sterilized jars. Adjusting for your altitude. **you can add in 1/8 tsp butter to reduce foaming if needed during cooking time. Yield: 4 half pints Recipe & Photos by: Diane Baker for Canning and Cooking at Home |