While you could make this with canned pineapple, it has an incredibly full flavor when you use a fresh one. And cutting it is a breeze using a pineapple corer! ~ Marlys
* As featured in the Summer 2015 Adventures with Tea eMagazine!
- 1 Pineapple cut into chunks
- 2 cups Sugar
- 1 cup Cabana Beach brewed tea
- 2 Tbsp Lemon juice
Cut up pineapple into chunks, then puree in blender.
Pour into saucepan along with sugar and Cabana Beach brewed tea, then cook over medium-low heat for 35 minutes.
Add lemon juice and cook for 45-60 minutes more, stirring occasionally until jam begins to thicken.
Pour jam into glass jars and allow to cool to room temperature.
Put lids on jars and store in refrigerator for up to two weeks. Makes two 8-ounce jars.