Reviewed: May 18, 2009

The taste is 5 stars! I'm going to make English Muffins tomorrow morning to celebrate. I think the quote in the description of this is perfect: "a taste of sunshine." The lime does add an amazing flavor but if you don't have it, you probably can make this without. Just try to use fresh, ripe ripe ripe pineapple for a good flavor. I tried this recipe because I had half a pineapple to use up and I found that one big pineapple will make just over 3 cups. I gave 4 stars for the name - this is more of a spread or preserves...not jam. I think you could make jam using the method for "Sparkling Holiday Jam" on this site, you'd only need to add 1 package fruit pectin. That recipe has you heat everything but the sugar till it reaches a rolling boil. Stir in sugar and return to boil, cook for 1 minute and remove from heat then can as you normally would. I would reduce the juice some, if doing this, since pineapple is very juicy already.

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Reviewer:

Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Sep. 24, 2008

Easy and tasty! At the farmer's market, just before closing, there was a stand trying to get rid of their pineapples - 5 for $5! I figured I could find SOMETHING to do with them. I found this recipe and chopped up 4 of the pineapples. I probably used 3-4 limes (I squeeze the heck out of them with my potato ricer!) Now we have lots of great lime pineapple jam for the winter. It's great on toast. I'd love to try it in cakes, cookies, pastries too - I think it would be great!

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Reviewer:

WeirdAuntMartha

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Hopkins, Minnesota, USA

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Reviewed: Nov. 5, 2007

I was a little disappointed in the consistency after the first 40 minutes of cooking...I had to continue to cook another 40 minutes in order to reach jelly stage, because I like a firmer jam than this one yielded. The flavor was very good but the fresh flavor disappeared after the lengthy cooking time. The lime came through nicely, but I will make with canned, crushed pineapple in the future as that is more economical. Recipe yielded 3 half-pints.

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Reviewer:

Emily Tisdale

Cooking Level: Expert

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Reviewed: Jul. 20, 2007

This is really a preserves recipe rather than a jam. The flavor and color is excellent. I used a food processor to chop the fruit and doubled the recipe. I found that 3 good-sized pineapples made 8 cups of finely chopped pulp and it still thickened with 40 minutes of boiling.

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