Pineapple-Raspberry Jam Recipe

7 ingredients
2 steps

Ingredients

  • 1 1/2 cups sugar
  • 2 teaspoons Pomona's Universal Pectin
  • 3 cups pureed or finely chopped pineapple
  • 1 6-ounce package pureed or crushed raspberries
  • 2 tablespoons freshly grated orange zest
  • 2 teaspoons calcium water (included in the Pomona's box)
  • 1/4 teaspoon unsalted butter

Directions

  1. 1
    Whisk sugar and pectin a medium bowl and set aside. Combine pineapple, raspberries, orange zest, and calcium water in a large heavy-bottomed pot and bring to a boil. Add butter and sugar-pectin mixture and return fruit mixture to a boil, stirring constantly. Boil hard for one minute.
  2. 2
    Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

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