Making Pineapple Jelly is so easy using the cores and scraps from your fresh pineapples. Just follow these simple steps and you're on your way to a great tasting jelly.
Ingredients for Sure Jel
4 cups of pineapple juice made from the scraps
5 1/2 cups of sugar
2 tbsp of lemon juice
1 box of regular pectin
1 thin pat of butter
Yields about 7 half pint jars
Ingredients if use Ball Classic Pectin
6 cups pineapple juice
1/4 cup lemon juice
6 3/4 cups of sugar
8 tbsp of Ball Classic Pectin
1 thin pat of butter
Yields 9 half pint jars
Take all of your pineapple cores and scraps and put them in a large stainless steel pot.
Add just enough water to cover them and bring to a boil. Let them cool and then set in the refrigerator for at least 24 hours. I let mine sit for several days.
When ready to make your jelly, take out and bring back to a boil. Strain juice through a cheese cloth or something similar. I used a metal strainer and a cotten cloth.
Measure out your sugar in a larger bowl and set aside. Mix your pectin with about 1/4 cup of sugar taken from what you already have measured out.
Put juice, butter, lemon juice and pectin in a large pot over medium/high heat and bring to boil that can't be stirred down.
Add your sugar all at once and bring back to a boil. Boil for exactly one minute.
Skim foam if needed and ladle into clean, sterile jars leaving 1/4 inch head space.
Wipe the rims of your jars with a paper towel dipped in vinegar to make sure you get a good seal. Put on lids and rings and tighten down finger tight.
Place in a boiling water bath and process for 10 minutes.
Remove lid and wait 5 minutes. Place on counter to cool for 24 hours. Label and Store.
