I’m so excited to be participating in the Family Favorite Recipes blog hop today. While my mom and I enjoy canning in the summer, I have to thank my cousin Diane for telling me about the best blueberry jam she ever had. Where she had it I forgot immediately, but I remembered she said it had pineapple in it. My first thought was this seemed a little strange, but the more I thought about it, the better it sounded. Since I was planning on making Lemon Blueberry Preserves anyways, why not try Pineapple Blueberry Preserves too? Diane was right! The combination was amazing! Now, I’m not sure which I like more. I do know, next time, I’ll be doubling the recipe.
I’m looking forwarding to seeing all the recipes being shared today by the participating blogs listed below! Who knows, maybe you will find a new family favorite. We invite you to join us as we hop from blog to blog to view all the wonderful recipes being shared today. Links to all shared recipes are at the bottom of the post!
My Husband Has Too Many Hobbies • Across the Blvd
Peppermints and Cherries • Stone Cottage Adventures
Two Chicks and a Mom • Our Unschooling Journey
Purple Hues and Me • Cookies, Coffee, and Crafts
Domestic Deadline • Comfort Spring • Coastal Bohemian
Pineapple Blueberry Preserves
Whenever I want to make something I always search for existing recipes. Pineapple preserves and blueberry preserves were plentiful, but not as a combo. So, I opted for trial and error!
Good thing this was a success on the first try.
I’m sure fresh pineapple would be delicious in this but we used canned. Tasha is allergic to fresh pineapple but can eat canned. Even though the pineapple would be cooked, I don’t exactly know when the proteins break down in the cooking and canning process to a point where she doesn’t have a reaction.
And, I had canned pineapple on hand already.
Three jars of Pineapple Blueberry Preserves have been shared, leaving me with only one. A fifth jar might have squeaked out of the batch but we decided to put the remainder in a container in the fridge to use first.
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Canning Preserves
For years I’ve gone between using pectin and not using it. I ultimately decided to use the pectin because I end up with more preserves this way. Instead of continuing to cook down the berries, the gel point is achieved much faster.
I read somewhere to mix the pectin in with a half cup of sugar before adding the rest of the sugar. I don’t remember the exact reason why, but when I’ve not done this, it seems to take the pectin longer to mix in. So, I try to always mix the pectin in with a half cup of sugar.
Preserves, jellies, and jams will firm up more as they cool, don’t cook down the recipe too far!
I enjoy having homemade canned goods in my pantry so I have read a lot about canning. This doesn’t make me an expert. I suggest if this is something you’re interested in learning more about and trying for yourself, I suggest Canning and Preserving for Beginners and Not Your Mama’s Canning Book. I found both of these to be awesome resources.
After carting my canning supplies back and forth to my mom’s for two summers, we have finally gotten her the tools that make canning easier. I don’t know if we got everything in a kit or not, but for less than $15, this set has everything I have. My first canning experience didn’t go too well since I didn’t have the tools. The kit is worth the investment because it saves me so much time when canning!
I haven’t tried pressure canning yet. We use a stock pot and water bath and have had great success. My mom always laughs because I count the seals popping once I remove the jars from the water! In 3 years, I’ve only ever had one jar not seal.
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As always, feel free!
Our Favorite Family Recipes
Let’s take a look at the other recipes shared today!
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This makes me want to can stuff. Sounds delicious! Pinning
I learned something new today about preserves – I never thought to use regular food items we have on hand to make them. I always thought about growing them first and then can or preserve! I hope I’m not sounding silly! This process looks and sounds delicious! It’s a great way to use up leftover fresh fruit like blueberries and pineapples to have all year long!
If it weren’t for my daughter’s allergies, I probably would have used a fresh pineapple, but I’m so glad this worked!
This sounds like a wonderful combination of flavors. I just made peach preserves today but we didn’t use pectin since I don’t have any. If it ever stops raining I”ll have to have my husband go pick some more blueberries and try this recipe. Pinned.
Mmmmm… I love home made preserves! The combination of pineapple and blueberries sounds wonderful! Thank you for sharing the recipe. pinning -Marci @ Stone Cottage Adventures
I can’t wait to share this post with my daughter. She was just talking about making preserves and I love this flavor combination! Pinning.
so yummy! I have taken to eating it on pancakes instead of syrup!
I recently came across a recipe for watermelon jelly. Your recipe looks very tasty. I have never been brave enough to make jelly or preserves, but my grandmother makes blueberry preserves from her homegrown blueberries. 😉
I wish I could actually grow the blueberries too! Watermelon jelly sounds interesting
This sounds like such a delicious flavor combination! I would love to take the time to make my own preserves. Thank you for the inspiration!
I never would have thought to mix these 2 ingredients together! Yum!
Di from Max The Unicorn
I know I wouldn’t have if my cousin hadn’t suggested it, I love it!
Great combo. Sounds so delicious!!
I love blueberries so this looks wonderful to me #DreamTeam
OH MY GOODNESS!!! It looks soo good! I love jam! #dreamteam
I love this flavour combination, Emily, and I especially like that you can use canned pineapple for these yummy preserves. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you again this week. Have a great week ahead!
I find ingredients but no cooking instructions
Hi! This is an old post an unfortunately the plug in I used to use with the recipe card is no longer available! Going from memory since I’ve made this several times over the years, we usually bring to a boil and then boil until it gels over (coats the back of the spoon) and then add to jars and either do water canning or freeze it and just defrost a jar whenever we finish the previous one. It’s on my to do list to go back through my old recipe posts and manually add the recipes again but it’s not a high priority with grad school and my design business these days!