Canning Homemade Raspberry Pineapple Jam

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Canning Homemade Raspberry Pineapple Jam

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hello everyone and welcome to Sutton’s days so today I am going to work on using up more of that pineapple and we are going to make pineapple raspberry jam this is gonna be so good and so pretty [Music] for this recipe we are going to use 2 cups ish of raspberries I’m guilty I bought a 12 ounce container and I kind of munch down a few so 2 cups ish okay and then I have how much do I have here I think I have about 6 cups of chunked pineapple I didn’t want to make it crushed by an apple this time I kind of want more of the chunks so that’s what I’ve got there and then I’ve got 6 cups of sugar and one box of handy dandy pot I’m going to put in the pineapple and I also when I take the when I core the pineapple I squeeze as much of the juice as I can out of the rind and add that also ok and we’re going to take the blueberries or I’m sorry raspberries blueberries on my mind we’re gonna heat these up kind of get them married in together and then we will add the sugar um I did add my sure gel to my sugar I mixed darling they’re really good so when we add it will be adding both the aroma of the pineapple and the raspberry is amazing it’s amazing raspberries oh it just smells so good raspberries adds such a wonderful wonderful smell and taste when you add it to other things okay and I know it’s kind of steamy so I apologize but now we’re gonna add the sugar and the pectin this might make a few more jars huh we’ll see how much this cooks down and we are going to be using my handy dandy spatula as it gets closer look at that I want some of those pineapples to break up just a little bit more kind of like that so that you get a nice chunk of pineapple when you spread it on whatever you’re spreading it out mm-hmm this is going to be amazing just so good okay I’m gonna let this cook down I’m gonna keep stirring it cuz you don’t want it to burn and we’ll be back as it gets closer okay I wanted to be sure to share this because do you see how liquidy it looks I mean this is serious liquid here and that’s from the sugar and the fruit but you still got the chunks in there umm this will cook down so no worries if you see it like this okay just make sure to keep stirring it and it will cook down I just took the temp and it’s at 2:15 so I’ve got to get it just a little bit hotter back wonder if I can avoid this fitting we hit 220 degrees I didn’t even get to use a spatula perfect okay we’re going to stir this for about a minute at 220 you may go up a little bit temp that’s fine and then we’re gonna turn it off start putting it into jars this was super simple okay I turned off the heat but I’m gonna keep stirring it till the burner cools down this looks so good if you don’t like the foam you can add like a teaspoon or tablespoon of butter into this and it would get rid of the foam the foam does not bother me and I have not heard any of the people that buy our jam that it bothers them it’s an aesthetic thing if you’re entering it into a competition sure otherwise you can just ladle off the foam that’s not a problem okay I’m gonna get my plate out of the freezer and we’re gonna test this got my plate out of the freezer okay so I brought it back up to 220 again with the extra box of pectin here’s my disclaimer folks better late than never right I bring you along for my canning projects I am NOT an expert I am NOT an expert gym maker I just happen to make a lot of jam and can’t a lot of food in Michigan we do not have the opportunity for a master canner class or ster certification because the Extension Office in our state doesn’t feel that there’s enough want or need for it most unfortunate so if you live in Michigan call your local Extension office regularly and ask them if they have the class available yet I would even be willing to travel and anybody that knows me knows I don’t leave home I like being home it’s my favorite place to be it’s less people II you know what I mean oh yeah I can see a difference here now okay let me grab my plate look at that still not quite where I’d like it but I think oh there we go yep it’s good okay let’s get this in jars it has the taste tester seal of approval from Phil he tasted it I pulled my jars out of the dishwasher a little bit ago and so they’re all nice and sterilized I’ve got my lids in he hot water on the stove and I will be sure to not edit this video until I see how it sets up I’m going to show you guys how it sets up I’ll even share it if it’s an epic fail well I try to troubleshoot why but okay I think this was gonna make more than my sticks we shall see which is fine I have more jars in the dishwasher okay I will bring you back what that ones overfilled I will bring you back when we get ready to put a manage to get all seven jars in the canner have an inch ahead space I’m going to process these for 20 minutes I’m gonna bring that up to a boil process for 20 minutes and then pull them out we’ll take a look fresh out of the canner listen to those pings I love it look at how pretty that is it’s a pretty Jam okay next up we’ll see how it sets okay I’ll show you guys the set on this this is the one that I put in the fridge look at the hat it’s thick it’s yummy Phil had some on his peanut butter sandwich remember if you like what we do here please hit that like subscribe and share check us out on Instagram Facebook and Twitter until the next time [Music] you [Music]