|Raspberry and Pineapple Jams (click to enlarge)|
Now I love it when we have fruit that we haven’t finished eating or that has gotten a bit too ripe for our tastes.
Now I get to use it to make micro batches of jam!
We had 2 half-pints of raspberries, so that made 1 half-pint jar of jam.
We also had 1.5 cups of fresh pineapple leftover, so that made 3/4 of a half-pint jar of jam.
Delicious. I didn’t seed the raspberries because it’s too much work, but it makes for a very seedy jam.
Maybe next time I’ll mash them and get rid of some of the seeds before I cook it.
Ingredients for Raspberry Jam:
2 half-pints raspberries
8 tbsp sugar
1 tsp lemon juice
Ingredients for Pineapple Jam:
1.5 cups fresh pineapple (make sure to mash it or blend it first, chopping doesn’t break it down enough)
6 tbsp sugar (this pineapple was overripe and very sweet, didn’t need more sugar)
2 tsp lemon juice
Cook each batch in a small pot at medium heat. Let cook at rolling bubble until thickened and the spoon is coated with jam when removed from pot. pour into sanitized half-pint jelly jars. Refrigerate after vacuum seal is set and jars are cooled.