Pineapple Jam
Source of Recipe
Sharon Halpaus
Recipe Introduction
You're going to like this recipe, and so will those who like Bread and Jam, or Preserves.
List of Ingredients
6 1/2 Cups Crushed Pineapple in its own juice.
[2 1/4 cups in 20 oz can but measure it out to
get 6 1/2 cups ]-- 20 oz can of crushed pineapple in it's own juice - Dole brand.
1/2 Cup Water
4 1/2 Cups Sugar (I prefer Cane Sugar)
1 teaspoon Butter
1 box Sure-Jell for lower sugar recipes
Measure Sugar into a seperate bowl.
Recipe
Mix 1/4 cup of Sugar from measured amount & add 1 box of Sure - Jell for Lower Sugar Recipes fruit pectin in a small bowl.
Stir Pectin - Sugar mixture intop the fruit
Add 1/2 teaspoon of Butter (to prevent foaming during cooking.)
Bring mixture to a full rolling boil (one that does not stop when stirred) on high heat, Stirring constantly.
Quickly stir in remaining sugar, return to a full rolling boil, and boil exactly 1 minute, stirring constantly.
Remove from heat.
Skim off any foam.
Immediately fill jars and seal.
As soon as jars are cool place into refrigerator.
Description:
"Preserves"
Per serving: 34 Calories (kcal); 4g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 43mg Sodium
NOTES : To seal jars: Fill all jars quickly to 1/8 inch of tops. Wipe off the threads. Cover quickly with flat lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright.
After jars are cool, check seals by pressing middle of lid with finger. If lid springs up when finger is released, jar is not sealed. Let stand at room temperature for 24 hours. Store unopened in cool dry, dark, place for up to 1 year. Store opened jars in refrigerator for up to 3 weeks.
We just put ours in the refrigerator, rather than doing the Canning method, and we make 1/2 a batch at a time.
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