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Pectin is a gelling agent that helps thicken and stabilize some foods. It also helps give the-jell like texture to most jams and marmalades. Another use for pectin is for jelling sugar. For home made jams and marmalades they contain about 60% sugar along with fruit. Pectin is a Carbohydrate that is found in the skins and cores of most fruits.
The pineapple was introduced to Hawaii in 1813. James Dole started a pineapple plantation in Hawaii in the year 1900. Dole and Maui Pineapple Company in Hawaii as the USA’s largest growers of pineapples.
Pineapple Jam
by Knights in Shining Chef Hats
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Sugar was originally chewed off the cane to gather the sweet taste of it. Sugar was mainly discovered in south and Southeast Asia. The Muslims and the Arabs were the first to find a way to refine sugar and transform it into large scale production and it became rather popular after production.
1.Jam can ONLY be made in rather small batches - about 6 cups at a time - like the directions on the pectin say, DO NOT increase the recipes or the jam won't "set" (jell, thicken). It takes about 8 cups of berries per batch. 2. Then you just mush them up a bit - not completely crushed, but mostly. Most people seem to like large chunks of fruit but crushing them releases the natural pectin so it can thicken. Step 3 - Mix with the pectin and cook to a full boil I usually add about 20% more pectin (just open another pack and add a little) or else the jam is runnier than I like. Stir and put it in a big put on the stove over medium to high heat (stir often enough to prevent burning) Is your jam too runny? Pectin enables you to turn out perfectly set jam every time. Made from natural apples, there are also low-sugar pectins that allow you to reduce the sugar you add by almost half! Step 4 - Get the jars and lids sterilizing Step 5 - Add the remaining sugar and bring to a boil Add the sugar (about 4 cups of sugar per 6 cup batch of berries) and then bring it back to a boil and boil hard for 1 minute. Step 6 - Testing for "jell" (thickness) I keep a metal tablespoon sitting in a glass of ice water, then take a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency I like, then I know the jam is ready. If not, I mix in a little more pectin (about 1/s to 1/2 of another package) and bring it to a boil again for 1 minute. Step 7 - Fill the jars and put the lid and rings on Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Boil them for at 15 minutes. Some people don't even boil the jars - if you ladle it hot into hot jars, but this helps reduce spoilage!
