Best of Show Pineapple Jam
- Yields: 8 half-pint jars
1Prepare hot water bath. Bring to a simmer while preparing fruit.
2Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4 ½ cups prepared pineapple into a 6-8 quart sauce pan. Stir in pectin. Add butter to reduce foaming. Bring to a full rolling boil, on medium high heat, stirring constantly.
3Add sugar. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam with a metal spoon.
4Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads and cover with two piece lids. Screw bands tightly. Place jar in rack and lower into canner. Cover and bring water to a gentle boil. Process jars for 5 minutes.
5Remove jars and place on a towel to cool completely. Check jars for proper seal.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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