I just finished a batch of Pineapple Jam made with fresh pineapples. Fresh pineapples are the only way to go if you really want great tasting jam. This recipe yields about 10 half pint jars of jam.
2 fresh ripe pineapples (Enough for 6 1/2 cups crushed)
2 boxes of regular sure jel
1/4 cup of lemon juice
6 cups of sugar (measure and set aside until needed)
a pat of butter (this reduces the foaming)
Canning supplies and a Water Bath Canner
Food Processor or some other way of chopping up the pineapples
1: Put jars in canner to be boiling to sanitize them
2: Heat a small pot of water to boiling. Remove from heat and put your lids in to sit until you are ready for them.
3: Peel your pineapples and remove all the little eyes. Make sure you cut out the core as well.
Use a sharp knife and cut the top and bottom off of your pineapple.
Stand it on end and slice the skin away. Make sure you get all the little brown off. Cut it into four sections and then cut out the core.
Cut into chunks. Put into food processor and chop up.
4: Measure out 6 1/2 cups of crushed pineapple with juice. If you don't get enough from 2 pineapples you can add a little water to make sure you have 6 1/2 cups.
5: Put pineapples, lemon juice and a pat of butter into a medium/large stainless steel pot.
Sprinkle sure jel over the pineapples stirring as you go so that it doesn't clump.
6: Bring to a boil over medium/high heat. You need to get it to boil that can not be stirred down. Once you get it to this point, add your sugar. Bring back to a full boil and boil for 1 minute.
7: Ladle hot jam into hot, sterilized jars. Leave 1/4 inch headspace. Wipe rims of jars with a paper towel dipped in white vinegar to clean off any jam and ensure a good seal. Places lids and bands on jars and tighten finger tight.
8: Put in water bath canner and bring to a boil. Process for 10 minutes.
9: Remove lid and let set 5 minutes and then place jars on counter to cool for 24 hours.
10: Clean jars, label and store in a cool, dark place.
Most of all.....ENJOY!!