Pineapple Orange Jam

“Sunshine in a jar: Pineapple Orange Jam, a tropical twist to brighten your mornings!” 🌞🍍🍊

Ingredients:

• 1 large ripe pineapple, peeled, cored, and chopped
• 2 large oranges, peeled and chopped (reserve the zest of one orange)
• 4 cups granulated sugar
• 1 tablespoon lemon juice
• 1 package (1.75 oz) fruit pectin (optional for thickening)

Instructions:

1. Prepare the Fruit:
   • Place the chopped pineapple and oranges in a large pot.
   • Add the orange zest.
2. Cook the Fruit:
   • Cook the fruit over medium heat, stirring occasionally, until the fruit is soft and juicy (about 15-20 minutes).
3. Blend the Fruit:
   • Use an immersion blender to blend the fruit mixture until it reaches your desired consistency. For a smoother jam, blend longer.
4. Add Sugar and Lemon Juice:
   • Add the sugar and lemon juice to the fruit mixture.
   • Stir until the sugar is completely dissolved.
5. Cook the Jam:
   • Increase the heat to medium-high and bring the mixture to a boil.
   • Stir constantly to prevent the jam from sticking to the bottom of the pot.
   • Boil the jam for about 20-25 minutes, or until it thickens to your desired consistency. If using pectin, add it according to the package instructions during this stage.
6. Test the Jam:
   • To test if the jam is ready, place a small amount on a chilled plate. If it wrinkles when you push it with your finger, it’s ready. If not, continue boiling and test again in a few minutes.
7. Sterilize Jars:
   • While the jam is cooking, sterilize your jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to use.
8. Fill the Jars:
   • Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace.
   • Wipe the rims of the jars with a clean, damp cloth to remove any residue.
   • Place the lids on the jars and screw on the bands until fingertip tight.
9. Process the Jars:
   • Process the filled jars in a boiling water bath for 10 minutes to ensure they are sealed properly.
10. Cool and Store:
    • Remove the jars from the water bath and let them cool completely on a towel or rack.
    • Check the seals after 24 hours. If the lids do not pop when pressed, the jars are sealed.
    • Store the jam in a cool, dark place for up to a year. Refrigerate after opening.

Enjoy your homemade Pineapple Orange Jam on toast, biscuits, or as a topping for desserts!