Pineapple Jam
3 1/4 cups prepared fruit (one 20-ounce can crushed
pineapple in syrup)
3 cups (1 1/4 pounds) granulated sugar
1 box Sure-Jel fruit pectin
First, prepare the fruit. Measure contents of one can
crushed pineapple. Add enough water to make 3 1/4 cups.
Place in 6- or 8-quart saucepan.
Then make the jam. Measure sugar and set aside.
Mix fruit pectin into fruit in saucepan.
Place over high heat and stir until mixture comes to
a full boil.
Immediately add all sugar and stir. Bring to a full
rolling boil and boil hard 1 minute, stirring constantly.
Remove from heat and skim off foam with a metal spoon.
Ladle quickly into hot sterilized jars, filling to within
1/8 inch of tops. Wipe jar rims and threads.
Cover with two-piece lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright.
After 1 hour, check seals. |
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