Pineapple Jam

1. 1

   Sterilize 5 (8 oz) jars, lids and bands. Keep the jars hot.

2. 2

   Take the can of crushed pineapple and dump it into a 4 cup measuring cup. Add enough pineapple juice to equal a total of 3 1/4 cups.

3. 3

   Place the pineapple/juice mixture into a pot with the butter and the pectin. Bring this to a full boil, then add the sugar all at once. Mix to help dissolve the sugar.

4. 4

   When this has reached a full rolling boil, time it for 1 full minute, then turn off the heat. Skim any foam that may have gathered on top. Ladle the jam into hot jars.

5. 5

   Place the top on, then the band, screwing down to a fingertip-tight hold. Process for 10 minutes, leave them in the pot for 5 minutes, then let them cool in a draft-free place.

No additional tips available.