04/17/2023
Pineapple Jelly
Here's the Pineapple Jelly recipe I promised you all.
After I canned my pineapples the other day I boiled the peels and cores and used the juice I got from boiling them to make my jelly.
You can also use store bought pineapple juice to make this jelly if you want.
Ingredients:
Pineapple Juice - 5 cups
Sugar - 7 cups
Pectin - I box plus an extra tablespoon. I use to use 1 box of pectin but, it seems lately that unless I add extra pectin the jellies and jams don’t jell as good as they should. You’re welcome to just use one box, but I recommend adding the extra. If you're using bulk pectin that comes to 7 tablespoons.
Directions:
Mix 1/4 cup sugar with the pectin in a small bowl
Pour your juice in your pot
Add the sugar & pectin mix.
Bring these to a full rolling boil.
Add the rest of the sugar and return to a full boil.
Boil hard for 1 minute.
While I’m making the jelly I have the water heating in my water bath canner. I keep my jars in the hot water (the jars have water in them) until I’m ready to fill them. When that time comes, I empty the water out of the jars into the sink and then proceed with filling them with jelly.
Fill your clean hot jars to 1/4 inch headspace
Wipe rim with a paper towel that has a bit of vinegar on it (or just water if you prefer)
Place flat lid on jar and then screw on the band/ring to fingertip tightness.
Put the jars in your water bath canner that has hot water in it - make sure the water covers the tops of the jars by at least an inch.
Boil for 5 minutes.
Using your canning tongs remove the jars and place them on a clean towel.
Let them sit undisturbed for several hours.
You will begin to hear the ping of the jars sealing! I still say ‘YAY’ every time a jar pings! 🙂 ❤
This recipe gave me 8 jelly size jars (which are 8 ounces)... plus 1 small 4 ounce jar.
Enjoy!!
