Pineapple Jam

SONY DSCIngredients: (Recipe makes approx. five cups of jam.)

  • 1- 20 ounce can of crushed pineapple, (sweetened) pulsed a few times to avoid large chunks in jam
  • 6 ounce can of unsweetened pineapple juice
  • 3 cups white sugar
  • 1- 1.75 ounce box Sure Jell pectin powder
    (or the equivalent of liquid pectin)


  • Get your jars ready for canning and start boiling your water bath canner water.
  • Measure 3 cups of sugar and set it aside.
  • Add enough pineapple juice to the crushed pineapple, to equal 3¼ cups. One 20 ounce can of un-drained crushed pineapple and one six ounce can of unsweetened pineapple juice equals 3¼ cups.


  1. Place the fruit & juice mix and pectin in a six quart, heavy, non stick saucepan. Bring the mixture to a rolling boil over high heat.
  2. Add all the sugar and bring back to a full rolling boil (one that can not be stirred down) stirring constantly. Boil for one minute.
  3. Remove from heat and skim off any foam that is on the surface.
  4. Ladle hot jam into jars, filling to within ¼” of the top.
  5. With a clean, warm, damp cloth, quickly wipe off the rims of the full jars and put the two piece lids on.
  6. Process the jars in a hot water bath for 10 minutes. Remove and cool on the counter for 24 hours before moving or touching. Listen for that marvelous ping!

Source: Coleens Recipe’s

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