Recipe Archives->Preserving->Pineapple Jam

Pineapple Jam

3 1/4 c prepared fruit (one 20-ounce cn crushed pineapple in syrup)
3 c (1 1/4 pounds) 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.

Printable version: pineapple-jam.txt.