Do you have a good pineapple jam recipe?!


Question: Do you have a good pineapple jam recipe!?
i have found a few online, a lot of them call for citric acid now im not sure if that's really necessary, is there a substitute for it!?
so have u ever tried making pineapple jam!?
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Answers:
I make it every year!. I have never used citric acid!. I hope you enjoy!

5 cups of ripe pineapple, crushed
1 (3oz) pack of pectin
3 tbsp of lemon juice
7 cups of sugar
3/4 tsp of unsalted butter
Directions:

Combine the pineapple, lemon juice and 3 and a half cups of sugar in a pan and let stand for 1 hour!.
After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves!.
Bring the mix to a boil for two minutes!.
Remove the pan from the flame and skim off any foam that accumulates!.
Place the pan over the heat again for 1 minute to boil!.
Again, remove and skim off the foam!.
Add butter and bring the mixture to a boil again!. Add the pectin and stir constantly!.
Boil for 1 minute!.
Skim off the foam!.
Allow the jam to cool for 7 minutes before adding it to canning jars!.
Close the jars and bath them in 250-degree water for 10 minutes to create a seal!.


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Adding pectin is not absolutely necessary!. However, since pineapple has very little natural pectin, pectin is usually added to achieve a firm set, otherwise the jam will be like thick syrup!. Pectin requires both an acid and sugar to set, so lemon/lime juice (Both contain citric acid, so Jessica is using citric acid) is often called for in the recipe, regardless of whether or not the recipe uses added pectin!. You can substitute ascorbic acid (Vitamin C) for the citric acid, but I do not know the substitution rate!. Some commercial jam/jelly makers use ascorbic acid and/or calcium compounds as well as citric acid!.

I was pleased to see that Jessica included the instructions for boiling-water canning of the finished product!. This final step is necessary to insure that the product is safe for storage w/o refrigeration!. It is not necessary to let the jam cool before ladeling it into the jars!. Remember to wipe the jar rims w/ a wet, clean paper towel before affixing the lids and rings!.


Here is some additional information that may be of interest!.

I make pineapple and other jams/jellies every year!. But I use Pomona Brand pectin which is available at health food stores and some supermarkets!. This pectin has been modified so that a calcium compound plus an acid is used to set the jam/jelly rather than sugar plus an acid like regular pectin!. So you can add as little, as much or no sugar to the recipe as desired!. It also allows you to use honey or sugar substitutes like stevia and sucralose (Splenda)!. And also, unlike regular pectin recipes, you can divide or multiply the recipe!. This type of pectin has been used by commercial jelly makers for more than 50 (fifty) years but was only available in quantities too large for the consumer until recently!. Like packages of regular pectin, the Pomona package includes recipes for pineapple as well as other jams/jellies!.Www@FoodAQ@Com

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