Best Pineapple Preserves Recipes

AWARD WINNING PINEAPPLE PRESERVES

Steps:

• Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level).
• Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.
• Process jars in a water-bath canner for 5 minutes.
• Place jars on a clean towel.
• Cover with towel to prevent drafts and let cool undisturbed for 24 hours.

PEAR PINEAPPLE PRESERVES!

Steps:

• 1. Prepare and sterilize jars and jar rings. Keep jars warm in boiling hot water or on the Heated dry setting of your dishwasher until ready to use. I generally use the Rinse cyle just before using the jars for canning.
• 2. Mash pears, add crushed pineapple and juice. Pour fruit into a 6 or 8 quart saucepan.
• 3. Gradually stir in pectin. Over high heat, and stirring constantly bring fruit to full boil that cannot be stirred down.
• 4. Add entire amount of sugar all at once and stir to dissolve. Return to a full rolling boil and boil for 1 minute, stirring constantly.
• 5. Skim foam from top. Ladle into hot jars and fill 1/8 inch from the top. Make sure to use a wet paper towel to clean rim of jar of any preserve on rim.
• 6. Carefully place lids and tighten rings. Process in a water boiling canner or steam canner for 5 minutes for 1/2 Pints and 10 minutes for Pints.
• 7. Add an additional five minutes for every 3,000 miles above sea level.
• 8. Enjoy and don't forget to give a few away for others to enjoy too!! :) Enjoy Jamming!!

PINEAPPLE PRESERVES

Steps:

• Combine ingredients in a saucepan. Simmer over low heat for 1 hour.
• Transfer to food processor or blender and pulse three short times. (just enough to chop but not puree).
• Return to saucepan and simmer for another 15 minutes or until thick enough to suit you.
• Go ahead and can preserve or store in clean glass jar in refridgerator.

SUGAR FREE PINEAPPLE PRESERVES

Steps:

• Sprinkle gelatin on canned pineapple juice (don't use fresh or frozen). Wait one minute until gelatin softens, then heat gently until melted and clear.
• Remove from heat and stir in undrained, canned crushed pineapple. Sweeten to taste, if desired. Transfer to covered jars and store in the refrigerator.

PINEAPPLE GINGER PRESERVES

Steps:

• In a heavy kettle combine the sugar and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil the syrup until it registers 220°F. on a candy thermometer. Stir in the pineapple and the gingerroot and simmer the mixture, uncovered, stirring to prevent scorching, for 1 hour, or until it registers 220°F. on a candy thermometer. Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint Mason type jars (sterilizing procedure follows), filling the jars to within 1/4 inch of the tops. Wipe the rims with a dampened towel and seal the jars with the lids. Put the jars in a water bath canner or on a rack set in a deep kettle, add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring to a boil. Process the jars, covered, for 10 minutes, transfer them with tongs to a rack, and let them cool completely. Store the jars in a cool dark place.
• To sterilize jars and glasses for pickling and preserving:
• Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle and cover them with hot water. Bring the water to boil, covered, and boil the jars for 15 minutes from the time that steam emerges from the kettle. Turn off the heat and let the jars stand in hot water. Just before they are to be filled invert the jars onto a kitchen towel dry. (The jars should be filled while they are still hot.) Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions.

PEACH-PINEAPPLE PRESERVES RECIPE - (3.5/5)

Steps:

• Peel, pit and large dice peaches. Put cut peaches into water containing ascorbic acid so that peaches won't darken, until all peaches are cut up. Rinse peaches and put into heavy saucepan. Add undrained pineapple, lemon juice, sugar and spices. Bring to a boil, dissolving sugar. Turn head down and cook at a slow boil until preserves are thick and translucent. Remove from heat, removing any foam with a metal spoon. Ladle into hot jars, clean rims, seal. Process in water bath canner for 10 minutes. This recipe yields 5 to 6 pints

YELLOW TOMATO-PINEAPPLE PRESERVES

Steps:

• Dip the tomatoes into boiling water for 30 to 60 seconds. Let them cool and slip off their skins. Cut them into wedges and put the wedges into a bowl. Add the sugar and gently mix. Cover the bowl and let stand for 6 to 12 hours, gently turning the tomatoes once or twice in the meantime.
• Peel and core the pineapple and chop it coarsely, reserving all the juice. Weigh the chopped pineapple, you should have 3/4 pound.
• Strain the syrup from the tomatoes into a nonreactive pot. Add an sugar from the bottom of the bowl and any juice from chopping the pineapple. Put the ginger slices into a spice bag and add it to the pot.
• Stir the mixture over medium heat until the sugar has completely dissolved. Raise the heat to high and boil the syrup until it reaches the thread stage or 230 degrees. Add the tomato wedges and chopped pineapple. Reduce the heat and barely simmer the mixture until the tomato wedges are partially translucent, at least 30 minutes. Skim off an foam.
• Press the spice bag against the side of the pot, and remove the bag. Ladle the preserves into pint or half-pint jars. Add lids and process the jars for 10 minutes in a boiling water bath.

TOMATO GREEN CHILE PINEAPPLE PRESERVES

Steps:

• Wash tomatoes. Immerse tomatoes in boiling
• water for 30 seconds. Remove and plunge into
• cold water. Slip off skins.
• Process peeled tomatoes in a food processor for 1 minute.
• Combine pureed tomatoes, green chile, pineapple, and pectin in an
• 8-quart non-stick pan. Bring mixture to a full boil over medium-high heat, stirring constantly. Add sugar all at once. Return mixture to a boil, stirring
• constantly. Boil hard for 1 minute.
• Remove from heat. Skim off foam if necessary. Ladle hot pre-
• serves into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

PINEAPPLE GINGER PRESERVES

Steps:

• In a heavy kettle, combine the sugar and water.
• Bring the mixture to a boil, stirring until the sugar is dissolved; boil until it registers 220F on a candy thermometer.
• Stir in the pineapple and the ginger; simmer the mixture, uncovered, stirring to prevent scorching for 1 hour, or until it registers 220 F on a candy thermometer.
• Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint jars, filling the jars to within 1/4 inch of the tops.
• Wipe the rims with a dampened towel and seal the jars with the lids.
• Screw on bands finger-tight.
• Put the jars in a water bath canner or on a rack set in a deep kettle.
• Add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring it to a boil.
• Process the jars, covered, for 10 minutes.
• Transfer them with tongs to a rack or countertop protected with a heat-resistant mat, and let them cool completely.
• Store the jars in a cool dark place.

TANGY MEATLOAF W/ PINEAPPLE PRESERVES

Steps:

• 1. Heat oven to 350. Spray a 9" x 5" loaf pan w/ cooking spray.
• 2. In lg bowl, combine turkey, bread crumbs, egg, garlic powder and worcestershire sauce. Mix well. Place mix evenly in pan.
• 3. In bowl, whisk together ketchup, brown sugar and preserves. Bake meatloaf 50 mins. 20 min before meatloaf is done, pour sauce over meatloaf.

SWEET AND SOUR PORK WITH TOMATO GREEN CHILE PINEAPPLE PRESERVES

Steps:

• Combine flour and salt in a flat dish. Dip pork
• cubes into beaten egg, then in flour mixture, coat-
• ing each piece thoroughly.
• Fry pork cubes in hot oil until browned on all sides, about 6 to 8 min-
• utes. Drain on paper towel; keep warm.
• In deep non-stick skillet, bring preserves to a boil. Blend cornstarch with cold water in a small bowl; gradually stir into preserves. Continue cooking, stirring constantly, until mixture is thickened and bubbly.
• Stir warm pork cubes, drained pineapple chunks,
• and bell pepper into thickened sauce. Heat, stirring
• constantly, until pork, pineapple, and pepper are
• heated through.
• Serve over hot cooked rice.

MANGO PINEAPPLE PRESERVES

Steps:

• Put fruit in pot over medium heat. Stir in sugar until dissolved. Cook until thickened.
• Fill hot sterilized jars and seal.
• Process in boiling water bath for 5 minutes, cool and store.

PINEAPPLE PRESERVES

Steps:

• Slice pineapple, remove eyes and take out core. Cut in small cubes or grate. Put sugar and fruit into preserving kettle with small amount of water and cook for 20 minutes. Pour into sterilized Kerr jars and seal. (BWB 5 minutes)