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Pineapple Jam

3 1/4 c prepared fruit (one 20-ounce cn crushed pineapple in syrup)
3 c (1 1/4 pounds) sugar
1 Box Sure-Jel fruit pectin

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.

Then make the jam. Measure sugar and set aside. Mix fruit pectin
into fruit in saucepan. Place over high heat and stir until mixture
comes to a full boil. 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. Ladle quickly
into hot sterilized jars, filling to within 1/8 inch of tops. Wipe
jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Invert jars for 5 minutes, then turn upright. After 1 hour, check
seals.

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3 of 4 people found the following review helpful:
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VERY DELICIOUS!! :D, August 11, 2006 - 06:56 PM
Reviewer: Marj & Carol Smith from Vancouver, BC Canada
Wow! I've been looking for a good pineapple jam recipe for some time... this one is so simple... in less than half an hour I had jars washed, scalded, lids ready, fruit prepared and turned into jam! I made two pints and they look wonderful, and there was just enough in the bottom of the pot for me and my 7 year old to enjoy on a couple pieces of bread (and a spoon, of course).

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