Pineapple-Raspberry Jam Recipe

Lucy Baker
Pineapple-Raspberry Jam Recipe

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.

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  • Yield:makes 4 cups, or 4 half-pint jars
  • Active time: 30 minutes
  • Total time:1 hour

Ingredients

  • 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

Directions

  1. 1.

    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.

  2. 2.

    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.

This Recipe Appears In
Preserved: Pineapple-Raspberry Jam
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