I found the original recipe from Noreen at Noreen's Kitchen at this link:
Here is the recipe too.
2 large cans of crushed pineapple + enough water to equal 6 1/2 cups
6 cups of sugar
2 boxes of pectin (approximately 9 tablespoons plus a little extra)
1 Tablespoon of butter (this helps with foaming)
Start with your pineapple in a heavy bottomed pot. Mix 1/4 cup of the sugar with the pectin in a bowl, then add this mixture to the pineapple. Adding a small about of the sugar here helps prevent the pectin from clumping up.
Bring this to a rolling boil that you can not stir down.
Add the rest of the sugar and the butter.
Bring this back up to a rolling boil that you can not stir down and boil for 1 minute stirring constantly.
Turn off the heat. This is where you decide how to preserve the jam. I canned mine so it would be good for longer period of time.
Fill the hot jars with hot jam to a 1/4" of headspace. I added the filled jars to the water bath canner, then brought the water up to a rolling boil.
Once it was up to a rolling boil, I let it process for 5 minutes + the altitude adjustment. For me this is another 5 minutes since I am over 1000 feet in altitude.
After the time was up, I let them sit in the canner, with the heat off, for an additional 5 minutes. Then removed them to sit on a towel on the counter until the next day. Then I tested to make sure all the jars sealed, made labels for them and put them in my pantry to use.
What is your favorite use for pineapple jam? I have tried it in PB&Js, yummy, and think it would make a good cover over ice cream. Kinda banana split like.
Watch the video here:
See ya soon!
Danielle
No comments:
Post a Comment