Pineapple Jelly

 I unexpected started my canning early this year when I went to the grocery store and saw that pineapples were $0.20 a pineapple on manager’s special. I stock up on pineapple since most people were not very interested in buying very ripe pineapples. We ate a lot of them fresh, but we ended up canning some into jelly and some I canned as cut pineapple since I cannot even buy canned pineapple that cheap in the grocery store.


The pineapple jelly that I made was basic and simple since I wanted the flavor of the pineapple to shine through. The kids love this simple jelly. It is sweet and tastes like sweetened pineapple juice. For the recipe I modified a recipe that I found on-line. The recipe was for mint-pineapple jam uses canned crushed pineapple and mint. I omitted the mint and water; I took my chopped pineapple and blended it for a few seconds. I got a very fine pineapple puree that gave my jam the texture of a jelly. It was perfect. My jelly came out with the perfect texture. It is soft and spreadable and tastes great with a nice piece of rye bread. The yellow color is also a wonderful treat. This pretty jelly would make a nice gift with a loaf of homemade bread.  Ingredients for pineapple jelly (yield 9 half pint jars) modified from Canning-recipes.com

2.5 cups pineapple puree
¼ cup lemon juice
7 ½ cups sugar
3 ounces liquid pectin (1 pouch)

Directions

1. Place the pineapple puree, lemon juice, and sugar in a large stockpot. Heat on high heat while stirring constantly until the solution is at a hard boil. Boil for 1 minute.

2. Remove the pot from the heat and add the pectin. Skim off the bubbles. Pour the solution into hot, sterile canning jars. Leave ¼” headspace. Seal and process in a boiling water bath for 5 minutes.  http://creatingnirvanatoday.blogspot.com/2011/03/pineapple-jelly.html