Pineapple and Pinot Grigio Wine Jam
Elevate your preserves game with this tropical and sophisticated Pineapple and Pinot Grigio Wine Jam! This exquisite recipe blends the vibrant sweetness of fresh pineapple with the crisp, fruity notes of Pinot Grigio wine, creating a jam that's bursting with flavor. A hint of lemon juice adds a zesty brightness, while powdered pectin ensures the perfect gel-like consistency. The combination of sweet, tart, and subtly boozy flavors makes this jam a versatile addition to your pantry—spread it on warm toast, pair it with creamy cheeses, or swirl it into yogurt for a gourmet twist. With a quick 15-minute prep time and easy stove-top cooking, this small-batch jam recipe is perfect for gifting or savoring at home. Add a touch of culinary elegance to any meal with this one-of-a-kind wine-infused pineapple jam!
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Recipe Information
Ingredients
- 4 cups (diced) Fresh pineapple
- 1 cup Pinot Grigio wine
- 2 cups Granulated sugar
- 2 tablespoons Lemon juice
- 3 tablespoons Powdered pectin
Instructions
1. Begin by peeling and coring the fresh pineapple. Dice the pineapple into small chunks, ensuring you have about 4 cups of diced fruit.
2. In a large, heavy-bottomed saucepan, combine the diced pineapple, Pinot Grigio wine, granulated sugar, and lemon juice. Stir well to mix all the ingredients.
3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
4. Once the mixture begins to boil, reduce the heat to medium-low and simmer for about 15 minutes, or until the pineapple softens and breaks down slightly.
5. Use an immersion blender to puree the mixture until it reaches your desired consistency. You can leave small pineapple chunks for added texture or blend it until completely smooth.
6. Return the mixture to a gentle boil. Sprinkle in the powdered pectin while stirring continuously to avoid clumps. Cook for another 5–7 minutes, allowing the jam to thicken.
7. To test the jam's consistency, place a small spoonful onto a chilled plate and let it sit for 1–2 minutes. If it forms a slight gel-like mound, it is ready. If not, continue cooking for another 2–3 minutes and test again.
8. Remove the saucepan from the heat and let the jam cool for 5 minutes, stirring occasionally to prevent a skin from forming.
9. Carefully ladle the jam into sterilized jars, leaving about 1/4-inch headspace at the top. Seal the jars with lids and store in the refrigerator for up to 3 weeks, or process them in a boiling water bath for long-term storage.
10. Serve your Pineapple and Pinot Grigio Wine Jam with cheese boards, over yogurt, or as a delightful spread for your breakfast bread!
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16 mg | 1% | |
| Total Carbohydrate | 258.1 g | 94% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 234.4 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
