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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 half pints 254g Recipe makes 5 half pints) The following items or measurements are not included below: 2 tablespoons pickling spices |
||
| Calories 571 | ||
| Calories from Fat 1 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 21mg | 0% | |
| Potassium 154mg | 4% | |
| Total Carbohydrate 148.6g | 49% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 137.9g | ||
| Protein 0.6g | 1% | |
Ingredients
- 2 1/2 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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- Course > Condiments, etc. > Jams & Preserves
- Main Ingredient > Fruit > Tropical > Pineapple
- Preparation > Time to Make > < 30 mins
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- Preparation > Technique > Canning
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