Maui Gold (Pineapple & Lime Jam *with honey)

    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