Makes 4 - 6, 8 or 12 oz jars
Valerie's StoryI was looking around in an old Farmers cookbook and found a recipe for Pineapple Jelly with a friend. At first I thought ewww! Then as we thought about it, it sounded really good! So I decided I would give it a try. My husband just loves this jelly. Believe it or not, he likes this jelly in a peanut butter and jelly sandwich as well. Personally, ewww! lol My friends and neighbors love this as well! Look at this gorgeous yellow color!
3 1/2 c
100% pineapple juice (store bought)
4 1/2 c
sugar, pre measured into an easily pourable container
fruit pectin, powdered
margarine or butter
1Sterilize your jars & heat your lids, and have your rings ready.
2Combine juice and pectin in a large pan (or dutch oven) whisk pectin in real well. Add margarine or butter. Turn burner on to a high heat and bring to a full boil.
3When it is at a full boil, pour your sugar in quickly and stir it in real well. Keep stirring to a full rolling boil, let it continue boiling for 1 full minute, (no less) constantly stirring and take off the heat at the end of full minute.
4Skim off the foam and start putting in your sterilized jars, and cap them. Leave sit on a towel on the counter with minimal air contact. Wait for lids to pop, when jar is cooled you can keep them in a cupboard for a full year. Make sure you put the date on the label.
About this Recipe
Course/Dish: Jams & Jellies