Pineapple-Raspberry Jam Recipe

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.