I love growing all things but I have a special place in my heart for exotics, tropicals and unique/rare produce. I started growing pineapples years ago and when I had the pleasure of experiencing the juicy, sweet, flavorful, explosion of a homegrown pineapple, I was in love! I now have at any given time a minimum of 15 pineapple plants growing. This ensures that I get at least 2 – 3 a year and while I’d love to have more, my land just isn’t that big.
Last year I decided to try something different than just the pineapple smoothies, raw pineapple, and pineapple fruit salads I’ve enjoyed for years and I made a pineapple jam! It was sooo amazing and it definitely changed my attitude from “I don’t like jam, it’s too sweet” too, “Waaaaa I want pineapple jam!!!”.
I haven’t posted a recipe in a while and this is the puuuurrrfect one to share this summer. INJOY!
1 organic pineapple (1lb will yield 6oz jam)
1 cup filtered water (do not use tap water)
3/4 – 1 cup organic cane sugar or coconut sugar (if you have more pineapple you will want to increase this slightly)
1 OR 2 fresh organic limes
- Remove the skin from the pineapple, trying to leave as much fruit in tact.
- You can either grate the pineapple, over a bowl or pot or cut into small pieces and blend it up.
- Place the pineapple (grated or blend) into a small quart pot. Add water and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about another 15 minutes. Make sure to stir or the bottom will start to caramelize and turn your pineapple a little brown (but it still tastes good).
- Make sure taste it. If you need less sweetness then add more lime juice.
TIP: I added a little homemade kombucha to my recent batch for a little probiotic love 🙂
- Allow it to cool and then spoon the jam into a 16-ounce jar with a tight-fitting lid.