Making Jams and Jellies
with liquid pectin
- 1 20-oz. can crushed pineapple
- ¾ cup water
- ¼ cup lemon juice
- 7½ cups sugar
- 2 pouches liquid pectin
- ½ teaspoon mint extract
- Few drops green coloring
Yield: About 9 or 10 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To make jam. Place crushed pineapple in a kettle. Add water, lemon juice, and
sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with
bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat;
add pectin, flavor extract, and coloring. Skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Mint-Pineapple Jam in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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