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Nutrition Facts
Serving Size 1 (285g) Recipe makes 8 servings The following items or measurements are not included below: 5 whole cloves
Calories 762
Calories from Fat 4		(0%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 25mg		1%
Potassium 119mg		3%
Total Carbohydrate 197.3g		65%
	Dietary Fiber 2.4g	9%
	Sugars 183.9g
Protein 0.6g		1%
detailed view... how is this calculated?

Spiced Pineapple Jam

Recipe #393267 | 45 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Coppercloud
Oct 5, 2009

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.

SERVES 8 , 8 half pints (change servings and units)

Ingredients

5 cups fresh pineapple, cut and mash half
5 whole cloves
1 cinnamon stick
1 teaspoon ground cinnamon
1 tablespoon lemon juice
7 cups sugar
3/4 teaspoon butter
1 (3 ounce) package pectin

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.