This delicious spread came from inspiration that I found in the Small Batch Canning book which was originally designed for the freezer but the combination is amazing. I used canned crushed pineapple because I only needed some for this recipe and the rest for the Carrot Cake Jam.
This flavor combination was sweet not tart and the rosemary was amazing as an herb addition. This is a Small batch recipe only making 2 half pints and 1 quarter pint (4oz) (or you could put it in the fridge).
Pineapple Orange Rosemary Jam
- 1 1/2 cups crushed pineapple, with some juice
- 3 pc. medium oranges - 2 ½ juiced include pulp, ½ orange sliced thinly with rind, then diced
- 2 cups sugar
- 1 t. minced fresh rosemary
- 1 1/2 T. Ball no sugar/low sugar pectin or ½ package sure-jell no sugar pectin
- Prepare 2 half pint jars and a quarter pint jar, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
- If you don't want the rind in this jam you can just juice all three of the oranges. In a stainless steel or enameled dutch oven combine crushed pineapple, diced orange and orange juice including pulp.
- Cook on medium-high for 15 minutes, stirring occasionally. Stir in all the sugar and continue to cook on medium for 15 more minutes.
- Add the rosemary and then bring recipe to a boil, stir in the pectin and then stop stirring and let it boil for one minute.
- Turn off the heat. Ladle. The consistency of this jam will be more like a marmalade with the little amount of pectin.
Filling the jars:
- Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace. Remove air bubbles and refill to the proper headspace if necessary.
- Remove your recipe and taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
- Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.
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