Fresh Pineapple Jam

By mluoceanbeach

Mild-flavored honey may be used to replace as much as half of the white sugar called for in your canning syrup recipe. Honey will also add flavor and color to the fruit, depending on the type of honey you use. Honey also may darken during storage. It's best to use fresh mild, light colored honey in canning. The make up of honey is different than sugar. A honey sweetened jam or jelly will effect the gelling and should also be used with a no sugar pectin. Using honey adds liquid to the recipe. You will want to reduce the other liquid in your recipe by 1/4 cup for each cup of honey added.

Ingredients

• 4-1/2 cups prepared fruit (buy 2 fully ripe medium pineapples)
• 49 grams Fruit Pectin
• 1/2 tsp. butter or margarine
• 5-1/2 cups sugar, measured into separate bowl
• 1/4 cup clearjel to 1 quart of liquid

Preparation

Step 1

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)