Pineapple Upside Down "cake" In a Jar
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- 1 c
- 1/2 c
- brown sugar
- 5 Tbsp
- ball* realfruit* instant pectin
- 2 (20oz) can(s)
- crushed pineapple (in its own juice), drained
- 1/4 c
- maraschino cherries, finely chopped
- 1/8 tsp
- vanilla extract
- 5 (8oz)
- ball* plastic freezer jars
1STIR sugars and pectin in a bowl until well blended.
2ADD pineapple, cherries and vanilla extract. Stir 3 minutes.
3LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Label.
4FREEZE up to 1 year.