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“Pineapple jam with spices added. I had allot of pineapple and needed to use it up, so I went looking for jam recipes. I could only find plain fruit jams, so I saw this recipe on the net for this Asian jam for jam tarts, but it took along time to cook. There was no name to the original recipe. So I took the spices, add more and then put it with the pectin pineapple jam I have made in the past. Hope you like it, it is good on toast, but allot of people have told me it is great on ice cream. I like it with ham. Time does not count 1 hour soak. Cooking time has canning time added to it.”
READY IN:
45mins
SERVES:
8
YIELD:
8 half pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the pineapple, cloves, stick of cinnamon and 1 cup of sugar in a pan and let stand for 1 hour.
  2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
  3. Bring the mix to a rolling boil for two minutes.
  4. Remove the pan from the flame and skim off any foam that accumulates.
  5. Place the pan over the heat again for 1 minute to boil.
  6. Again, remove and skim off the foam. Add the butter and bring the mixture to a boil again.
  7. Take off heat, take out the cloves and stick of cinnamon. Add the 1sp ground cinnamon, add the pectin and stir constantly.
  8. Bring to a rolling boil again for 1 minute. Take of heat and skim off the foam.
  9. Allow the jam to cool for 5/10 minutes.
  10. Ladle into canning jars. Wipe rim with sterilized cloth.
  11. Apply lids then rings and tighten to fingertip tightness.
  12. Process in a water bath for your altitude time.
  13. P.S. I know it seems like allot of boiling time, but pineapple is a hard fruit and this foams allot. You can also use canned pineapple, just make sure it is not in sugar syrup and can skip the 1 hour soaking time.

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