Pineapple Jelly

Valerie Butler


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!


★★★★★ 2 votes

Makes 4 - 6, 8 or 12 oz jars
20 Min
10 Min


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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


  • 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.

Printable Recipe Card

About Pineapple Jelly

Course/Dish: Jams & Jellies

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