Pineapple Jam - canning
Creamy jam with bits of fruit in it. I like to take crackers, spread it with cream cheese, then top it with this delicious jam.
- 1 can 20 Oz Crushed Pineapple
- Pineapple Juice
- 1 teaspoon Butter
- 1 box Pectin
- 3 cups Sugar
Sterilize 5 (8 oz) jars, lids and bands. Keep the jars hot.
Take the can of crushed pineapple and dump it into a 4 cup measuring cup. Add enough pineapple juice to equal a total of 3 1/4 cups.
Place the pineapple/juice mixture into a pot with the butter and the pectin. Bring this to a full boil, then add the sugar all at once. Mix to help dissolve the sugar.
When this has reached a full rolling boil, time it for 1 full minute, then turn off the heat. Skim any foam that may have gathered on top. Ladle the jam into hot jars.
Place the top on, then the band, screwing down to a fingertip-tight hold. Process for 10 minutes, leave them in the pot for 5 minutes, then let them cool in a draft-free place.