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5 1/2 pints

Ingredients Nutrition

  • 2 (20 ounce) cans crushed pineapple, drained
  • 4 cups sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons jalapeno peppers, minced and seeded (leave seeds in for more heat)
  • 1 teaspoon butter
  • 3 ounces liquid fruit pectin


  1. Prep to preserve:
  2. Sterilize five 1/2 pint canning jars by placing them in boiling hot water for 5 to 10 minutes.
  3. Preparing the jam:
  4. In a large pot, combine the pineapple, jalapeño pepper, sugar, lemon juice, and butter. Cook on high, stirring often, until the mix boils.
  5. Add the liquid fruit pectin, continuing to stir for 1 minutes while bringing the mix back to a boil. Then immediately remove the pot from the heat source. Skim any foam.
  6. Preserving the jam:
  7. Remove the jars from the water, then transfer the jam into the jars, leaving 1/4 inch space at the top of the jar. Run a knife around the inside of each jar to remove any bubbles. Clean the rims of any excess jam.
  8. Seal the jars, then process them in a boiling water canner (approximately 10 minutes, but follow your canner's instructions). Then remove the jars and allow them to cool.
  9. Preserve the jam in a cool dark location until ready to use.

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