Categories: canning, frugal, jelly, not tried
Ingredients
- 3 1/4 cups prepared fruit (one 20-ounce can crushed pineapple in syrup)
- 3 cups (1 1/4 pounds) granulated sugar
- 1 box Sure-Jel fruit pectin
Directions
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First, prepare the fruit. Measure contents of one can crushed pineapple. Add enough water to make 3 1/4 cups. Place in 6- or 8-quart saucepan.
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Then make the jam. Measure sugar and set aside.
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Mix fruit pectin into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil.
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Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon.
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Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
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Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals