Pineapple Lime Jam

I found a recipe similar on all recipes, but i did not like how long it took to cooked down. I like chunky jam and do not like to stand at the stove that long. So i changed it to use pectin instead. Cooking time has canning time added, but does not count the 1 hour soaking.

Steps

Combine the pineapple , lime juice , lime zest and 1 cup of sugar in a pan / bowl and let stand for 1 hour.

After 1 hour , add the remaining sugar and place the pan over a medium-high heat.

Stir constantly until the sugar dissolves.

Bring the mix to a rolling boil for two minutes.

Remove the pan from the flame and skim off any foam that accumulates.

Place the pan over the heat again for 1 minute to rolling boil.

Again , remove and skim off the foam.

Add the butter and bring the mixture to a rolling boil again.

Take off heat and add the pectin and stir constantly.

Last bring to a rolling boil for 1 minute.

Take off heat and skim off the foam.

Allow the jam to cool for 5 / 10 minutes.

Ladle into jars to within 1 / 4 top , wipe rim clean with damp sterilized cloth.

Apply lids then rings and tighten rings to finger.

Process in water bath for your altitude time.

I know it seems as if you are boiling this too many times , but pineapple is a hard fruit and this foams .

Ingredients

fresh pineapple, lime juice, lime zest, sugar, butter, pectin