Mint-Pineapple Jam With Liquid Pectin
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 can crushed pineapple - (20 oz)
3/4 cup water
1/4 cup lemon juice
7 1/2 cups sugar
1 bot liquid pectin
1/2 teaspoon mint extract
Few drops green coloring

Preparation

1 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. 2 Remove from heat; add pectin, flavor extract, and coloring. Skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath. 3 This recipe yields 9 or 10 half-pint jars. 4 Variation: Use 10 drops oil of spearmint instead of extract. 5 Yield: 9 or 10 half-pints