Pineapple Blueberry Preserves Family Favorite Recipe Domestic Deadline (2024)

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 fortelling 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 proteinsbreak 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.

Nutrition

Calories

1219 cal

Fat

1 g

Carbs

354 g

Protein

3 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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 Beginnersand 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.