1 20-ounce can crushed pineapple
3 tablespoons lemon juice
3¼ cups sugar
1 pouch liquid pectin (Can not interchange liquid and powdered pectin)
3 tablespoons lemon juice
3¼ cups sugar
1 pouch liquid pectin (Can not interchange liquid and powdered pectin)
Optional: 1/2 pat of butter (This only keeps down the foam so you don't have to skim as much. )
Yield: About 4 or 5 half-pint jars
Sterilize canning jars and have lids setting in simmering hot water, don't boil them.
Combine pineapple and lemon juice in a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin. Skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a clean paper towel dipped in vinegar; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Table 1. Recommended process time for this Pineapple Jam in a boiling water canner.
Process Time at Altitudes of
0-1000 feet, process 5 minutes
1001-6000 feet, process 10 minutes
Above 6000 feet, process 15 minutes
I got this recipe from the National Center for Home Food Preservation.
Combine pineapple and lemon juice in a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin. Skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a clean paper towel dipped in vinegar; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Table 1. Recommended process time for this Pineapple Jam in a boiling water canner.
Process Time at Altitudes of
0-1000 feet, process 5 minutes
1001-6000 feet, process 10 minutes
Above 6000 feet, process 15 minutes
I got this recipe from the National Center for Home Food Preservation.
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