Canning Recipes




Mint-Pineapple Jam With Liquid Pectin
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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1 can crushed pineapple - (20 oz)
3/4 cup water
1/4 cup lemon juice
7 1/2 cups sugar
1 bottle liquid pectin
1/2 teaspoon mint extract
Few drops green coloring

Place crushed pineapple in a kettle. Add water, lemon juice, and 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; add pectin, flavor extract, and coloring. Skim. Pour
immediately into hot, sterile canning jars to 1/4-inch from top. Seal and
process 5 minutes in boiling water bath.

This recipe yields 9 or 10 half-pint jars.

Variation: Use 10 drops oil of spearmint instead of extract.





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