Colleen's Recipe's, and bookmarked it some time ago. I've always made jam with fresh fruit, but this recipe uses canned crushed pineapple, and pineapple juice. The remaining two ingredients are pectin and sugar. I finally decided to try this recipe, because I wanted to make a glaze for our Easter ham.
Add 3 cups of sugar. Yes, homemade jam uses a lot of sugar. How sweet it is...
I like to add a pat of unsalted butter, which seems to reduce the amount of foam that can form, once we bring this to rolling boil.
So, now we're boiling like mad, and I'm stirring and stirring-- and I wouldn't dare leave to answer the phone or check my email. Just a few minutes later (like about 3 or 4), I turn off the heat.
Prep work is what makes canning go smoothly. I've got a tray, covered with a towel, and my jars have been sanitized and so have my lids.
I set a funnel in a glass jar, and ladle the jam, almost to the top.
Just like the recipe said-- I got five cups of jam.
Other than waiting for the large pot of water to boil, so I can boil the jam-filled jars for a few minutes, the actually jam making process took less than 30 minutes.
I had about 1/4 cup of jam left, which I placed in a small bowl and refrigerated. Within 30 minutes, it was set and nicely firmed. Once the jars cool, the jam will seem watery. No worries. Once you refrigerate it, it firms up beautifully.
You'd think that this might be an over-the-top sweet jam. Ah, but it isn't. It's sweet, but just right. Success!
TASTING NOTES: I love pineapple. That's why I make Apricot-Pineapple jam, every summer. But this pineapple jam is going to become one of my favorite jam recipes. Served on a cracker, with cream cheese-- fantastic! Thanks, Colleen. I hope that you'll take a leap of faith, and learn to make your own jam. Trust me, you'll never go back to buying it again. It's fun to make, and they make great gifts that people will appreciate.
A printable recipe is at the bottom of the post. If you can't view it, click here.