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Please help with recipe and processing time

17 years ago

I'd love to try the below recipe for Pineapple Jam.

At the top it states that it makes about 5 -1 cup jars and then states to process for 5 minutes.

My question is, can I use pint jars? Surely the processing time would be increased for pints? No?

Just don't want to try if I'm going to get it wrong to begin with, so thanks for any advice!

Cathy

Here is a link that might be useful: Pineapple Jam Recipe

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Comments (8)

ksrogers
17 years ago
You can increase from 10 to 15. Is acidic enough to be quite safe.
0
woodenzoo
Original Author
17 years ago
Thanks for the quick response!

I was looking over the forum and came across a recipe for Coconut Pineapple Conserve (posted by Melly) and am now wondering if I could add 2/3 ? to 3/4 ? cup coconut to this recipe and if I'd have to change/add any other ingredients or change the processing time to keep it safe. I don't want to add the nuts that Melly's recipe calls for...
lol
Or should I just half Melly's recipe and omit the nuts? Whichever may be easier and/or safer! 10 to 15 minute BWB for either?
I do soooo love coconut, so her recipe sounds so much better than the one I linked to before.
Thanks again!
Cathy

Here is a link that might be useful: Mellyofthesouth's Coconut Pineapple Conserve
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Hopefully a Master Preserver will chime in with their take on this suggestion: Rather than using the recipe you've posted, I'd look for something that offers a comparable flavor profile but is tested. Here's a similar recipe from Ball that calls for peaches; cherries are in the same pH range and I don't see why they couldn't be substituted. (Someone may disagree.) Note there is no butter; if you really wanted butter in the sauce that would be easy to add at the time of use. This recipe is larger than your recipe; it could easily be halved. The recipe lists peaches in pounds. That would be 6 cups of prepped fruit; halved would be 3 cups. To halve the recipe use 1 cup of onions and no green pepper or for a full recipe use 2 cups of onions and no green pepper. (You don't want the proportion of low-acid vegetables to exceed what's in the original recipe.) The recipe here calls for honey, which is more liquid. You can safely increase or reduce the amount of sugar; it doesn't change the acidity. Similarly, deleting the hot pepper flakes is fine, as would be reducing or eliminating the salt. If you want to use the pepper and the liquid smoke instead, that should not be a problem. Zesty Peach Barbecue Sauce from Bernardin/Ball site: Here is a link that might be useful: Zesty Peach Barbecue Sauce
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ksrogers
17 years ago
Not sure about the coconut or nuts. Maybe another person can respond to that issue?
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readinglady
17 years ago
I'd recommend you just go with the recipe Melly posted and halve it, which is quite easy to do. You can delete the nuts with no problem. You may have more clear jelly in the mixture, but other than that it's not an issue. Yield will be less also.

The Blue Ribbon Preserves recipe has lemon juice added to compensate for the reduced pH due to the addition of coconut while the recipe you were originally looking at doesn't. Coconut is low-acid, so I wouldn't add it to a recipe that doesn't account for it.

The processing times for all jams are the same - 5 minutes if you're using sterilized 4 oz. or 8 oz. jars, 10 minutes for hot clean jars but not sterilized. I prefer the 10-minute time. In the long run I think it's a saving of effort and I have not gotten as strong a seal with jars processed only 5 minutes.

Then you add 5 minutes to that for your pint jars, just as an extra measure of safety. So as Ken mentioned, 15 minutes will be great.

Carol
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woodenzoo
Original Author
17 years ago
Thank you so much for the help!

I do have one more question though. I was re-reading the coconut pineapple recipe and realized that it called for liquid pectin. I was hoping to make this today, but all I have in the house is 1 box of powdered pectin (Sure Jell).
Think that will work? Or should I wait until I get the liquid pectin?
Cathy
0
readinglady
17 years ago
You could give it a try but generally in recipes calling for liquid pectin powdered is not interchangeable. I'd wait and get the liquid. There's nothing more frustrating than making a preserve only to have it fail. You could substitute a different brand of liquid pectin, though.

Carol
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ksrogers
17 years ago
The other option is the fail safe Pomona pectin.
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woodenzoo
Original Author
17 years ago
I will wait then and see if I can find either the liquid pectin or the Pomona at the store.
Thanks again for all the help and advice!
Cathy
0

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