Pineapple Jam Recipe for Water Bath Canning
I have been quite lucky enough to find great sales on fresh, whole pineapples. I can find them on sale for $0.99 during the winter season at my local discount grocery store. Recently I bought fifteen pineapples, and I could have gotten more. I retained some self-control. And first on my list of projects was to make pineapple jam.
The jam is quite simple to make and it tastes amazing. Here is a simple tip to help you in your pineapple canning project. If you chop up all the pineapples the day before and keep them in a large bowl in the refrigerator, it will make for an easier canning day. Cutting up pineapples takes a lot of time and patience.
Cost to make this recipe.
When I priced out the ingredients for this canning recipe, I used full-price retail. The total purchased price came under $9.00 or $2.25 per half-pint. As I stated above, I like to can pineapples with a cost of $1 each. My homesteader cost comes closer to under $3.00 or $0.75 per half-pint.
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Canning recipe adapted from Ball’s Blue Book: A Guide to Preserving canning cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
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Pineapple Jam: A Canning Recipe
Cooking Methods
- Water Bath Canner
- Mason Jars, Lids, and Rings
Ingredients
- 1 quart pineapple, crushed…[$8.00]
- 2½ cups white granulated sugar, …[$0.73]
- ½ large lemon pulp and juice, thinly sliced and seeded…[$0.25]
- 1 cup water, …[$0]
Instructions
- Prep all your fruit and water bath canning equipment including canning jars, lids, and rings.
- Combine all ingredients in a large saucepot and bring slowly to a boil, stirring often until sugar dissolves.
- Cook rapidly to gelling point and stir often as mixture thickens.
- Remove from heat and skim foam if necessary.
- Ladle hot jam into hot canning jars leaving ¼ inch headspace.
- Add lid and rings finger tight and process for 15 minutes in rolling boil water bath canner.