Small Batch Pineapple Jam

Every once in a while I want to make something with crushed pineapple and only have the big (20 oz) size can instead of the little one. This Pineapple Jam comes together in no time, as a matter of fact, the most time consuming part is waiting for the water bath to boil! But since it only makes around two to three 8 oz jars (and it's nice to share:@) you can easily store this in the fridge without processing.

A 20 oz can of crushed pineapple will give you approximately 2 1/4 C of fruit/juice. A small batch of jam calls for 1 1/3 C fruit/juice. You'll find that you can use 1 C for your cooking/baking recipe and the rest for a small batch of jam. This is great on a bagel with cream cheese folks!

Pineapple Jam-Small Batch 
1 1/3 C crushed pineapple with juice
Juice of one lemon
1 1/2 Tblsp pectin
1 C sugar-or up to 1 2/3 C

1. Add pineapple, lemon juice and pectin to sauce pan, bring to a boil, stirring occasionally.
2. Add sugar and bring to a rolling boil, stirring constantly. Boil for one minute, stirring constantly. Remove from heat.
3. Pour into sterilized jars. Add lids and rings.
4. At this point you can let them cool on the counter then store in the fridge or process in a hot water bath for 10 minutes.

Have a sticky sweet happy day:@)

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