pineapple jelly

★★★★★ 4
a recipe by
Valerie Butler
Marana, AZ

I 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!

★★★★★ 4
serves Makes 4 - 6, 8 or 12 oz jars
prep time 20 Min
cook time 10 Min

Ingredients For pineapple jelly

  • 3 1/2 c
    100% pineapple juice (store bought)
  • 4 1/2 c
    sugar, pre measured into an easily pourable container
  • 1 box
    fruit pectin, powdered
  • 1 tsp
    margarine or butter

How To Make pineapple jelly

  • 1
    Sterilize your jars & heat your lids, and have your rings ready.
  • 2
    Combine 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.
  • 3
    When 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.
  • 4
    Skim 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.

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