Noreen’s Pineapple jam (double recipe)
6 1/2 cups of DOLE crushed pineapple in the Pineapple juice,( not syrup) (2-20oz cans) and water enough to make 6 1/2 cups
12 T pectin Ball + a little pinch for good luck (or 2 boxes)
1T butter
Bring to a rolling boil
6 cups sugar
Add (DOLE) pineapple and water into the pan, add the pectin (turn on the heat), and stir, then bring to a full rolling boil. KEEP STIRRING!
Add the sugar, stir it well, and bring it back to a full rolling boil.
Once it is at a rolling boil, then put a timer on for 1 minute!
Turn the heat off, and continue to stir until it calms down
Fill jars to 1/4 inch. Clean rims with vinegar, lid, and then band, FINGER TIGHT!
Bring the canner to a rolling boil
Process 5 minutes
Remove lid, remove jars to towel, leave 12-24 hours
Take off the bands, clean jars, and label
Makes 9 - 1/2 pints
Noreen’s KZfaq Channel 😊
• Pineapple Jam Canning ...
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