blueberry-pineapple jam

10 years ago

I was thinking about making some blueberry jam, and quite separately making some pineapple jam. but there's a place that makes a fruit smoothie out of those two, and in my opinion it's just about the best fruit combination imaginable. so I figured why not just combine the two jam batches and make something really awesome.

I've looked at recipes for blueberry jam, I've looked at recipes for pineapple jam. I've also looked at the recipes for jellies for both (which might be easier since the juices are easier to come by this time of year). any reason I couldn't just combine the two? I mean it seems like making a preserve is pretty straightforward, I see no reason that after the mixing the fruit part, it would be any different from when I made really awesome strawberry spread not too long ago (my first attempt at home canning).

also, blueberry juice is pretty much purple, and pineapple juice is yellow. what would the result come out looking like?

does anyone have experience making something out of mixed fruits that are as far apart as these? is there anything special I should be considerate of when making this?

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Comments (7)

myfamilysfarm
10 years ago
I've made jelly out of mixed fruit juices. You need to make sure it's 100% juice (and some store juice will say it but still not gel, even apple).

I made red raspberry and blueberries into jelly. red and blue made BLUE/black. your idea will probably be a lighter blue.

I'm not familiar with the acid/pectin of pineapple, but do know that blueberries take both. You would have to check on that.

Besides all of the above, it sounds interesting to me.

Marla
morz8 - Washington Coast
10 years ago
It's not a fruit combination I've tried, but going back to my paint mixing days - blue and yellow combined make green ;) I don't know if the yellow in the pineapple is strong enough or would be used in a large enough amount for that result....
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Yes, you can use canned crushed, as well as frozen pineapple juice concentrate. To add a bit more charater, try a little orange juice with it as well. Locally, many stores stopped carrying frozen pineapple juice, as well as my favorite pink grapefruit juice. I rememeber when you could get many different 100% juices like cranberry, Granny Smith Apple, and a few others. But I guess the stores just don't like to stock these, in favor of the 10% juices with fructose added.
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I'd use 3T for 4-4.5C of fruit, see my Oct 7 post. We're getting close to 150 so I'm just editing this rather than posting again. Hope you read this Dennis Try 3T if you think 4 is too much - I generally use 3T for 4C of fruit, I would think classic pectin would be the same though I use the N-S. Yes, it will clump if you add it to liquid, mix a little (I think I recommended 1/4C of sugar) with the 3T pectin before adding it to the pot, bring to a boil per pacakge(canister) directions then dump the rest of the sugar in all at once. Boil for 2-3 minutes (though the directions say 1). Mike's been lucky, if he leaves the jars on the shelf for months he may find taffy. Something like fruit juice you might be able to get away with long boiling and get a good set, esp. bottled juice that has a lot of water in it, if you didn't boil it away before adding pectin/sugar. But when making a jam, you not only risk ending up with a harder set than you planned on, but also you lose the fresh fruit flavor with long boiling. Maybe you need to let juicy things like tomatoes cook longer (or drain them), but I'd do it before adding the pectin if possible, and I've never tried fresh pineapple but from Jason's and Linda Z's experience it sounds like that needs longer cooking too, but again I'd do it before the pectin and sugar are added since there is a "sweet spot" - too long and you end up with caramelized taffy, even longer and oddly enough you won't get a set b/c *overcooking* the pectin will cause the bonds that are formed earlier to break, which is why it's hard to re-make a jam that's set too stiff. It's better to just stir in water or fruit juice when you open the jar, or melt it and use it as a glaze or something. Maybe I should have asked Mike if his strawberry jam was runny? I've never cooked a jam that long after adding pectin, though I have cooked jams using just fruit and sugar too long and ended up with something you couldn't even scrape off the spoon with your teeth LOL (I believe that was blackberry). My cousin didn't realize how high in pectin gooseberries are added pectin to them and ended up with "gooseberry glue" as she called it! sharonie - Chop the apricots really fine, and let them sit in the vinegar longer. Though you may have overcooked your Gold a bit too, it's hard to tell. Maybe Annie will jump in, she's got more experience than I do, esp. with making that. But last year I overcooked my Gold a little bit b/c I as trying to get it to set before the fair, it darkened (and I only got a red ribbon) so if your jelly part looked nice and light golden, I'd say it was just the apricots weren't fully hydrated. HTH This post was edited by ajsmama on Tue, Oct 21, 14 at 7:54
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I made pineapple jam not too long ago. one pineapple, and one deseeded brain strain, 3 tablespoons of no sugar needed pectin, and 3.5 cups of sugar. I put the pineapple and the brain strain in the blender together, blended until fine, then boiled it up without straining it out. I got 6 half pint jars out of it, at the perfect level of heat to burn up my family, and not have me too bored. it would probably go great on a pork tenderloin too. I'm already down to one jar, everyone loved it, and insisted on getting one for christmas.
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You can shorten the cooking time (and freshen the flavor) by warming the sugar in the oven before adding it. Some fruits do require additional pectin unless you're willing to settle for a looser texture. Since flavor tops consistency for me, if a jam or preserve is thinner but tastes wonderful, I'm fine with that. The pectin and acid levels of different fruits will vary and it's extremely challenging to get both set and flavor with those fruits naturally deficient in pectin and acid. Pears are one example. The problem with demanding a particular thickness is you keep cooking the jam but never really reach a jell point (due to low pectin). You're just evaporating out the water and eventually reach a point where the jam is like tar. You can improve the setting qualities of jams by using 25% underripe fruit. The pectin is in the cell walls and as fruit ripens the cell walls collapse and the pectin level goes down. So underripe fruit has the highest natural pectin levels. That's why it's very difficult to get a good set with dead-ripe fruit. The other option is to make your own natural pectin from apples or citrus and add it to the recipe for a firmer set. Apple is the most neutral but orange would work wonderfully with blueberries or blackberries (and a little orange liqueur wouldn't hurt!) Carol
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malna
10 years ago
Madelaine Bullwinkle's Gourmet Preserves book has a pineapple blueberry jam recipe. All her recipes that I've made are delicious - haven't made this particular one though.

Found this on a blog "When you mix colors, blue paint plus yellow paint turns to green. So why do blue-purple blueberries and yellow-orange peaches produce a jam thatÃ¢ÂÂs almost black, with a hint of purple, while blueberries and orange-red apricots mix to a similar color, although with a slightly redder tinge?"

I think your jam will be a pretty color :-)
kathy_in_washington
10 years ago
Interesting combination I've never heard about. So, I looked online and found this recipe:

Ingredients for Blueberry and Pineapple Jam

1kg Pineapple
500g Blueberries
2 Lemons
1.5kg Sugar
125g Liquid Pectin

If you want the directions and photographs, go to the link below. Looked great to me! Good luck.

Kathy in Washington

Here is a link that might be useful: Blueberry-Pineapple Jam Recipe from
judo_and_peppers
Original Author
10 years ago
ok, so my idea isn't as far fetched as it seemed. I am so gonna do this. I'll probably do what I did with the strawberry one, and toss it all in a blender with a very hot pepper or two. blending the strawberry jam gave excellent results last time, I'll be making more of that as well sometime soon as I am already close to running out.
drew51 SE MI Z5b/6a
10 years ago
Yeah i would put the pineapple in the blender. Cooking so long is not ideal IMHO. My fav blueberry jam is black and blue jam. Blackberries and blueberries. I also like the blues with mulberries. I strain seeds out.
judo_and_peppers
Original Author
10 years ago
in case you guys were wondering what it came out looking like, here's the pic. by volume it was probably 3/4 pineapple (this is before the sugar went in), but the color would lead one to believe it was mostly blueberry.

I think it came out wonderfully. with the addition of one carolina reaper pepper, it's wonderfully spicy too. excellent addition to a morning bagel if you're like me and aren't a morning person. it wakes you right up.

1 large pineapple,
8oz blueberries
1 tbsp lime juice
1 carolina reaper pepper
3 cups sugar
3 tbsp ball NSN powder pectin

yield: 3 pints

I threw the pepper, the blueberries, and the pineapple in the blender and blended til smooth, from there I followed normal jam making procedure, and boiling water processed for 10 min.

it set very well, I am quite happy with the consistency and texture. I also made another spicy pineapple (no blueberries), spicy apple spice, spicy chocolate strawberry, and non spicy strawberry jam for my wife, who can't handle the spicy jams. with those and the hot sauces, I think I have most of my christmas list taken care of now.

blueberry-pineapple jam

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myfamilysfarm

morz8 - Washington Coast

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blueberry-pineapple jam

Comments (7)

myfamilysfarm

morz8 - Washington Coast

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malna

kathy_in_washington

judo_and_peppersOriginal Author

drew51 SE MI Z5b/6a

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