Sunday, February 10, 2013

Pineapple Jelly Made from Scraps

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.