Pineapple Jam and Oatmeal Pancakes
Pineapple Jam is delicious on:
Bagels, muffins, pancakes, sandwiches, ham and
of course, these wonderful oatmeal waffles.
Pineapple jam is perfect on Oatmeal Waffles.
This jam is perfect on a toasted bagel...
spread bagel with a thin layer of cream cheese and
top with some pineapple jam.
- 1 (20 oz) can crushed pineapple
- unsweetened pineapple juice
- 3 cups sugar
- 1 (1.75 oz) box sure jell pectin powder
- Wash your jam jars and rinse well, keep jars hot (dishwasher works great).
- Place jar bands and lids in boiling water, turn heat to low. Let then sit in the hot water until needed. Measure 3 cups sugar and set aside.
- Add enough pineapple juice to the crushed pineapple to equal 3 1/4 cups.
- Place fruit, juice and pectin in a 6 quart, heavy bottomed saucepan and bring mixture to a rolling boil over high heat. Add the sugar all at once, bring back to a rolling boil, stirring constantly. Boil for one minute. Remove from heat, skim off and discard any foam that is on the surface of the hot jam. Ladle hot jam into hot jars, filling to within 1/4 inch of the top. Process the jars in a hot water bath for 10 minutes. Remove and cool on the counter for 24 hours.
- 2 cups old fashioned rolled oats
- 1 egg
- 1/4 cup Greek pineapple yogurt or plain yogurt
- 1/2 teaspoon baking powder
- 1 tablesoon honey
- 1/2 teaspoon salt
- 1/2 to 1 cup water
- Grind oats in a blender. Add the remaining ingredients, mix well in blender, adding as much water as needed to get a smooth batter. Pour the batter on a hot waffle iron, sprayed with non-stick cooking spray.
- Cook according to manufactures directions or until golden brown.
- Serve with Pineapple jam, syrup and/or honey.