Sweet and Sour Pineapple Jam

Sweet and Sour Pineapple Jam
INGREDIENTS

4 cups chopped fresh pineapple, from 1 large (2 lb / 1kg) pineapple

½ cup (120 mL) orange juice

½ cup (120 mL) water

½ cup (120 mL) apple cider vinegar

½ tsp (2 mL) salt

½ tsp (2 mL) chili powder or a pinch of cayenne (optional)

3 tbsp (45 mL) Ball® Low or No Sugar Needed Pectin (I used regular pectin)

1 cup (250 mL) sugar substitute (erythritol & stevia blend) ( used 1 cup honey and 2 cups sugar)




DIRECTIONS


FIRST, LET'S PREP!




Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.


NEXT, TIME TO COOK!




Combine pineapple, orange juice, water and vinegar in a medium saucepan. Blend, using an immersion blender, until pineapple is crushed (you can also do this step in the bowl of a food processor). Add salt, chili powder and pectin; bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.



Add sugar substitute all at once, stirring to dissolve. Return mixture to a full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat.


NEXT, LET'S CAN IT!




Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.



Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

From https://www.ballmasonjars.com/blog?cid=sweet-sour-pineapple-jam