Pineapple might not be the first flavor that comes to mind when you think of jam, but it is unexpectedly juicy and delicious. A handful of fresh raspberries add a touch of berry sweetness and a lovely pink hue. Try it on warm banana bread, cranberry muffins, or coconut cake.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
About This Recipe
|Yield:||makes 4 cups, or 4 half-pint jars|
|Active time:||30 minutes|
|Total time:||1 hour|
|This recipe appears in:||Preserved: Pineapple-Raspberry Jam|
- 1 1/2 cups sugar
- 2 teaspoons Pomona's Universal Pectin
- 3 cups pureed or finely chopped pineapple
- 1 6-ounce package pureed or crushed raspberries
- 2 tablespoons freshly grated orange zest
- 2 teaspoons calcium water (included in the Pomona's box)
- 1/4 teaspoon unsalted butter
Whisk sugar and pectin a medium bowl and set aside. Combine pineapple, raspberries, orange zest, and calcium water in a large heavy-bottomed pot and bring to a boil. Add butter and sugar-pectin mixture and return fruit mixture to a boil, stirring constantly. Boil hard for one minute.
Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.