Servings: approximately 6 1/2 pintsPrep Time: 5 minutes Cook Time: 20 minutes total
1–20 ounce can crushed pineapple in syrup.
3 cups sugar
1 box pectin
Easy as can be:
Add enough water to the fruit to make 3 1/4 cups. Place in a large pot. Measure sugar and set aside. Mix pectin into fruit. Place over high heat and stir until it comes to a full boil. Add sugar, stirring constantly and boil for 1 minute. Remove from heat. Skim off any foam that formed on top. Place into 1/2 pint canning jars, leaving 1/2 inch headspace. Wipe rims off well and place on new canning seals and rings. Can in boiling bath canner, process for 15 minutes. Remove from canner and allow to cool overnight without disturbing so they will seal tightly.
Categories: Boiling Water Bath, Canning, Preserving
Submitted by: luann on September 6, 2012
Sounds easy! Could you use the pineapple canned in juice instead of syrup? Would you need to use more sugar?
On September 7, 2012 at 1:53 pm
Yes, you can surely use crushed pineapple in juice. That is what I actually use and I never need to add any more sugar. YUM. Think I need to make another batch, my husband has decided it is his favorite jam now.
On September 7, 2012 at 6:15 pm
Oh, YUM! Have always loved pineapple jam, and this sounds PERFECT!
On September 9, 2012 at 1:19 pm
Actually got this made today!
I only got 5 half pints and a good taste. And it WAS very good. And so easy, indeed. Will probably try doubling the recipe next time.
This looks like a wonderful addition to the Christmas baskets this year. Especially if it can be thinned just a little to be called Ice cream topping?
On September 9, 2012 at 5:38 pm
So glad you got awesome results. You can use fresh pineapple too but I always just try to be more frugal and use the least expensive. Enjoy!
On September 9, 2012 at 8:17 pm
No need to thin it – as is it works just fine on ice cream! Oh, so delicious. Probably would also be good on store bought, but this was home made vanilla ice cream made from home made vanilla, so there were some vanilla seeds in the ice cream.
This is definitely a keeper. Have already given some of it to a couple of neighbors. They like it, too!
On October 9, 2012 at 9:00 pm
Made 10 more half pints of this wonderful stuff yesterday. Had planned last week to try it using fresh pineapple, but life got in the way and those pineapples ended up being chicken food.
Had promised more of the jam to a neighbor for his birthday, so really needed to make it for him. He mows our lawn and generally keeps a close eye on us.
On August 2, 2013 at 2:18 pm
This sounds so good! A question: how much pectin is “1 box” if you’re using the bulk pectin that comes in a plastic jar?
On August 2, 2013 at 8:27 pm
The flex-batch jars I have say 6 TBsp for the classic pectin and 3 TBsp for the low/no sugar variety. Both are Ball brand.
On August 11, 2013 at 2:19 pm