“Posted per a request. Cannercarol, at an extinct canning website, gave this recipe to me when I was trying to duplicate one I had tasted years ago. It's great on bran muffins (don't laugh), crackers, biscuits (and now I want to try it on scones). Prep time and cook time are estimated. Does not include time in boiling bath or standing time”
READY IN:
30mins
YIELD:
5 half pints
UNITS:
US

Ingredients Nutrition

  • 2 12 cups crushed pineapple (canned)
  • 1 package dry pectin
  • 2 tablespoons mixed pickling spices
  • 3 cups sugar

Directions

  1. Add water to pineapple to make 3 1/4 cups.
  2. Place in 6 quart saucepan.
  3. Tie spices in bag.
  4. Add spicebag and pectin to pineapple in saucepan.
  5. Stir.
  6. Cook over high heat until mixture boils.
  7. Add sugar all at once.
  8. Mix well.
  9. Bring to a rolling boil.
  10. Boil hard for one minute.
  11. Remove from heat.
  12. Remove spicebag.
  13. Ladle into hot jars.
  14. Wipe rims.
  15. Seal.
  16. Process 10 minutes in boiling water bath.
  17. Takes about 2 weeks to set.
  18. NOTE: There may be some liquid on top of jars with jam set underneath.
  19. This is fine- it's caused because of the acid in the fruit.

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