Table of Contents
Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes. 2. Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
Directions In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Spread into two greased and floured 9-in. round baking pans. For icing, in a large saucepan, melt butter over medium heat.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition.
Pineapple Jam. This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.
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