Tag Archives: Canning

Pineapple Jam

Yumm! This is my newest experiment in the canning department. We had a pineapple sitting on the table, just waiting for the ‘perfect’ time to cut into it, and well the ‘perfect’ time just never came, so the pineapple was starting to look a bit over-ripe. So I decided “Hey! Let’s look for a recipe to make some jam!” Well I found one and it worked, so I sent Kyle to wal mart to get a few more pineapples because they were $2 each at the time. 😀

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  • 3 1/4 cups crushed pineapple
  • 3 cups granulated sugar
  • 1 box Sure-jel powdered pectin
  • 1 tsp butter or margarine

I crushed the pineapple using our food processor. It came out nice and chunky. I did do a batch with pineapple that I put through the blender, but it just pureed it, instead of crushing it.

Combine the crushed pineapple, pectin, and butter or margarine in a large pot. Bring to a rolling boil and add the sugar. Return to a full rolling boil and boil hard for 1 minute. Fill prepared jars leaving about 1/4 inch head space. Adjust two piece lids, and either invert for 5 minutes and set upright to cool and seal or, process for 15 minutes* in a boiling water canner or a steam canner.

*For our altitude here in Utah you need to add 10 minutes to the processing time.

Spiced Peach Jam

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Follow your pectin’s recipe for peach jam and add:

  • 1 tsp whole cloves
  • 1/2 tsp whole allspice
  • 1 cinnamon stick

Tie spices in a spice bag and add to jam during cooking. Remove the spice bag before filling the jars.

Apple Mint Jam

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  • 4 cups chopped apples
  • 1 packed cup mint leaves*
  • 2 tbsp lemon juice
  • 1 box pectin
  • 1 tsp or so butter or margarine
  • 5 1/4 cups sugar
  • food coloring

Measure 4 cups of chopped apples, then add water to the 4 cup line. Pour into a large pot. Add lemon juice, pectin, butter and mint leaves. Bring to a full boil. It will be difficult to tell when it’s boiling because it is quite chunky, but when it bubbles and splatters and no matter how hard you stir it just doesn’t stop, add the pre- measured sugar; return to a boil. Boil hard one minute. Remove from heat, and remove the mint leaves. Ladle hot jam into hot jars, adjust two piece caps and process 20 minutes in a boiling water canner.^

Yield: Makes about 6 1/2  half pint jars.

*Put the mint leaves in a cloth bag to make pulling it out easier.

^Or invert for 5 min, then flip them back over to cool and seal.