Pineapple & Courgette Jam Recipe
Submitted by Spana
This is a recipe I've adapted from an old book and its worked good enough for everyone to be eating it without going YUK. I've made it several times now and it's worked each time so here goes.
Ingredients:
- 1lb 12oz or there about peeled courgettes. If really big take out seeds before weighing.
- Juice 2 lemons
- 1 tin Tesco value pineapple pieces, drained. The tin says 540g, drained weight 340g
- 1 bag Silver Spoon Jam Sugar with added pectin.
Method:
- Put peeled courgettes in food processor and blast until almost chopped.
- Add drained pineapple and give a short blast to finish. It needs to be fine but not too fine but not pulp.
- Scrape into jam pan, add lemon juice and sugar. Give it a good stir to get the juices running. Put on a low heat and stir until all the sugar granules have melted then bring to boil and boil fast for 4 minutes only.
That's it. Pot into hot sterilized jars and seal.
It's not bad, honest.
Filed under All Recipes, Courgette, Fruit, Jams, Members Recipes, Val's Preserves, Vegetable Recipes, Vegetarian Recipes by 
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Comments on Pineapple & Courgette Jam Recipe
sheila @ 3:44 pm
is the sugar a 1lb bag or 2lb bag?
Val @ 4:35 pm
1 kg bag (2.2 lb).
martin hammon @ 9:04 pm
I was a bit confused by two points with this recipe….
a) the combination of ingredients and,
b) the cooking time of only 4 minutes (from when starting to boil). Where was the reduction in quantity, and where was the "back of the spoon test"?
Need not have bothered.
Absolutely terrific. Another addition to the "use up the courgette recipe list".
Cheers
Martin Hammon.
aka Tom the Barber.
PS. Well done on a fabulous site.
Wendy Willetts @ 12:06 pm
Hello to all,
I made this jam on the 19 August. It was delicious. On the 21st August it was entered in the allotment society show and came second……My first win and the first time I'd entered antyhing into a show. I've made jam tarts with the little bit that was left, ready for my friends who are coming for lunch tomorrow.
Thanks for a lovely recipe.
I will be back again,
Regards Wendy
alan atkinson @ 10:11 pm
very nice needs more than 4 mins boiling but a very fruity and tangy jam 9 out of 10
Pat @ 10:14 pm
Please what do I do with 6 pots of unset jam Should I boil it again? If so, for how long? Should I add pectin? If so how much? I followed the recipe very carefully.
Pat Francome
Val @ 11:09 pm
Did you use jam sugar? If so there should have been enough pectin to give a set. How long have you left it, are the jars fully cool yet? If not, leave overnight and see how it looks in the morning. As a last resort, tip it back out, bring back to the boil and re-test for setting point – if you still have problems add some commercial liquid or dry pectin. If you do this, don't forget to thoroughly wash and re-sterilise the jars.
Pat @ 4:38 pm
Thank you, Val,
I will try the reboiling, if that doesn't work I'll try the pectin. I know it's cold as I did it 2 weeks ago. Thanks for the advice about resterilizing
Pat
Michelle @ 4:35 pm
I made this earlier in the year but labelled it as Pineapple Jam as I have some fussy eaters, they love it
phill @ 8:41 pm
Just made the jam, to use up some of the courgettes. Tried the bit left after all the jars were full, very tasty, another excellent recipe on here, well done.
Karen Ricketts @ 12:48 pm
Used yellow courgettes…looks and tastes great. 4 mins didn't work for me, had to boil for about 20 mins. Thank you very much for the recipe.
Lizzie @ 2:52 pm
Can you tell me what quantity it makes…eg how many jars would I need ?