The Recipe
Pineapple Lemon Jam (With Pomona's Universal Pectin)
COOK TIME : 5 minutesPREP TIME : 40 minutes
From Food.com
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Ingredients
DESCRIPTION
Delicious mixed with plain yogurt; poured on a block of cream cheese as an appetizer; on buttered toast and english muffins. Oranges can be used instead of lemons and that's delicious too. But don't use fresh pineapple because the enzymes in fresh pineapple may prevent a good jel. Refrigerate OPENED jars and then use within 4-weeks. Unlike regular pectin, Pomona's gel is produced through very low sugar. Adding too much sugar will prevent proper gelling. But additional sugar CAN be added after the pectin has dissolved (see Step 14 below).
INGREDIENTS
- 5 -6 lemons
- 2 cups unsweetened crushed canned pineapple (20 oz can)
- 1 cup dry white wine or 1 cup water
- 3 teaspoons universal pectin (Pomona's Universal Pectin)
- 3 teaspoons calcium water (comes with Pomona's pectin)
- 3 cups sugar
- 1 teaspoon butter
DIRECTIONS
NUTRITION
Calories | 409 | 20% | |
Cholesterol | 1 | 0% | |
Carbohydrates | 103 | 37% | |
Fat | 1 | 1% | |
Protein | 1 | 2% |
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