Canning Recipes

Pineapple Jam
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 medium peeled cored pineapple -- cut into chunks
1/4 cup lemon juice
7 cups sugar
1 pouch liquid pectin - (6 oz)

Grind pineapple chunks in blender or food processor. In strainer, drain
about 2 hours to extract 3/4 cup pineapple juice.

In saucepan combine pulp (about 2 1/2 to 3 cups), 3/4 cup pineapple juice,
lemon juice and sugar. Bring to full rolling boil and boil hard 1 minute,
stirring constantly. Remove from heat and stir in pectin. Stir and skim
5 minutes to prevent fruit from floating.

Pour into hot sterilized glasses, leaving 1/8-inch head space. Wipe
sealing edge of jars. Adjust lids and sterilize in boiling water bath 5
minutes. Cool. Test for seals and store.

This recipe yields 9 six-ounce glasses.

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