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Pineapple Jam

An old liquid pectin recipe from Certo.

I had to figure out the change in sugar as it called for fruit canned in syrup.

3 and 1/2 cups canned, crushed, undrained pineapple, in juice
8 and 3/8 cups sugar
3/4 cup water
1 tspn cinnamon (optional)
1/4 cup lemon juice
1 pkg. ( 2 envelopes) Certo

Put all the ingredients except the Certo in a large kettle. Stirring constantly, over high heat, bring to a boil and boil hard for 1 minute. Off the heat, stir in the Certo. Stir for 5 minutes to remove the foam. Pour into jars, cover and store in the refrigerator; or seal and use water bath for long storage.