Canning Pineapple and Pineapple Jam
I love pineapple and usually just freeze it when I end up with more than I can use quickly. This time I decided to try my hand at canning some of the fruit and also making pineapple jam. I’m thinking I may use the jam for coconut cake filling. I have an awesome coconut cake recipe from Martha Stewart that I have been making for over twenty years that uses pineapple filling.
Canning fruit is easy but I think pineapple is one of the easiest. There is no tedious peeling of each fruit, no seeding, and no pitting and pulling off stems.
1 pineapple made 1 pint of canned pineapple and 1 half pint jelly jar.
PINEAPPLE (CANNED)
Pineapple Chunks
Peel and core pineapple. Cut into 1 inch chunks or 1/2 inch slices. Make a light syrup. (I mixed 1 1/4 cups of sugar with 2 1/2 cups of water) but you can use more or less sugar. Here is a chart recommended by the National Center for Home Food Preservation. Simmer pineapple in syrup until tender. Pack hot pineapple into hot jars, leaving 1/2 inch headspace. Ladle hot syrup over pineapple, leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process 15 minutes for pints and 20 minutes for quarts in a boiling-water canner.
PINEAPPLE JAM
Ingredients
4-1/2 cups prepared fruit (buy 2 fully ripe medium pineapples)
1 box SURE-JELL Fruit Pectin
5-1/2 cups sugar, measured into separate bowl
Directions
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
PEEL and core pineapples. Finely chop or grind fruit. (I use a food processor) Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
ADD sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
