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
- Add pineapple, lemon juice and pectin to sauce pan, bring to a boil, stirring occasionally.
- Add sugar and bring to a rolling boil, stirring constantly. Boil for one minute, stirring constantly. Remove from heat.
- Pour into sterilized jars. Add lids and rings.
- 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.
