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1
Combine the pineapple, lime juice, lime zest and 1 cup of sugar in a pan/bowl and let stand for 1 hour.
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2
After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
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3
Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates.
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4
Place the pan over the heat again for 1 minute to rolling boil. Again, remove and skim off the foam.
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5
Add the butter and bring the mixture to a rolling boil again. Take off heat and add the pectin and stir constantly.
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6
Last bring to a rolling boil for 1 minute. Take off heat and skim off the foam.
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7
Allow the jam to cool for 5/10 minutes.
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8
Ladle into jars to within 1/4 top, wipe rim clean with damp sterilized cloth.
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9
Apply lids then rings and tighten rings to fingertip tight.
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10
Process in water bath for your altitude time.
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11
P.S. I know it seems as if you are boiling this too many times, but pineapple is a hard fruit and this foams allot. It took me two pineapples to get 5 cups. You can use canned fruit instead of fresh just make sure it is not in sugar syrup and skip the 1 hour soaking time.
