
Pineapple Balsamic Jam Recipe
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Ingredients:
- 1 fresh pineapple, peeled, cored, and finely chopped
- 1 cup sugar
- 1/4 cup Pineapple Balsamic Vinegar
- 1 tbsp lemon juice
- 1/2 tsp grated lemon zest
- 1/2 tsp grated fresh ginger (optional, for a bit of spice)
- 1/4 tsp salt
Instructions:
- Peel, core, and finely chop the fresh pineapple. You should have about 4 cups of chopped pineapple.
- In a large, heavy-bottomed saucepan, combine the chopped pineapple, sugar, Pineapple Balsamic Vinegar, lemon juice, lemon zest, ginger (if using), and salt. Stir well to mix all ingredients.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to medium-low and let it simmer. Continue to cook, stirring frequently, until the mixture thickens and reaches a jam-like consistency.
- This should take about 20-30 minutes.
- To test the jam, place a small spoonful on a chilled plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready. If not, continue cooking and testing every few minutes.
- Once the jam has reached the desired consistency, remove the saucepan from the heat. Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth and seal with sterilized lids.
- If you plan to store the jam for a longer period, process the jars in a boiling water bath for 10 minutes.
- If you're eating right away, let the jars cool to room temperature and then refrigerate.