- 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.
TIME TO MAKE JAM
- 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.
- 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.
- Remove from heat and skim off any foam that is on the surface.
- Ladle hot jam into jars, filling to within ¼” of the top.
- With a clean, warm, damp cloth, quickly wipe off the rims of the full jars and put the two piece lids on.
- 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