Pineapple Jelly Food

PINEAPPLE JAM

Steps:

• ADD enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-quart saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• ADD sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
• Process 5 minutes in a hot water bath. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).

CERTO® PINEAPPLE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Pare and finely chop or grind pineapples. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SURE.JELL FRESH PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PINEAPPLE JAM

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

PINEAPPLE JELLY ROLL

Steps:

• Line an 11 x 15 jellyroll pan with wax paper, then grease well.
• Preheat oven to 375°F.
• Mix sugar and pineapple juice together; set aside.
• Beat egg whites until stiff, but not dry; set aside.
• Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites.
• Sift flour, baking powder and salt.
• Fold gently into egg mixture.
• Add vanilla extract; fold in gently.
• Pour into prepared jelly roll pan.
• Bake for 12 minutes or until cake springs back when lightly touched.
• Turn out onto a damp cloth.
• Strip off paper; cut crisp edges.
• Spread with filling and roll.
• Filling: In saucepan put pineapple, sugar and liquid.
• Bring to boiling point.
• Dissolve cornstarch in small amount of cold water.
• Add to hot pineapple mixture.
• Cook until smooth and thickened, stirring constantly.
• Cool and spread on unrolled cake and re-roll.
• Sprinkle top of roll with confectioners' sugar.

SURE.JELL PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Add enough water to undrained pineapple to measure 3-1/4 cups. Place in 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PINEAPPLE HABANERO PEPPER JELLY

Steps:

• Sterilize jars and lids according to safe canning practices.
• Place peppers in a blender with the apple cider vinegar and pulse until peppers are minced.
• Pour the pepper-vinegar mixture into a saucepan. Add sugar, pineapple juice, salt and butter. Stir well until dissolved. Bring to a boil. Cook for about 10 minutes while stirring constantly to prevent the ingredients from sticking.
• Add the liquid pectin. Bring to a full rolling boil that cannot be stirred down with a spoon. Boil for 1 full minute, stirring constantly. Remove from heat.
• Skim off any foam. Ladle jam into prepared jars, filling to within 1/8-inch of the top. Wipe jar rims and threads with a clean cloth or paper towel. Carefully place the flat lid on the glass rim; screw on the band. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add more boiling water if needed. Cover and bring to a gentle boil. Process the jars for 10 minutes. Carefully remove the jars from the canner and sit them on a dishcloth on the counter. After jars cool, check seals by pressing the middle of the lid with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.

HONEYSUCKLE BLOSSOM PINEAPPLE JELLY

Steps:

• Pour boiling water over flowers and allow to steep at room temperature till cool then place in refrigerator for overnight.
• Keep the mixture in the 'fridge and use it within one week.
• Drain the liquid from the flowers using a coffee filter or cheese cloth. Measure 4 cups of the liquid, add to large pot with pineapple juice, pectin and lemon juice. Bring to a boil, then add sugar. Bring to a boil again, boil for a minute and a half to 2 minutes. Remove any skim on top.
• Ladle immediately into hot, sanitized jars. Add caps and rings. Process in boiling water bath for 5 minutes, if desired.

PINEAPPLE AND JELLY PUDDING

Steps:

• Mix jello with boiling water and preserved juice.
• Put in fridge to set.
• Whip cream and mix in crushed pineapple. Fold.
• When jello has almost set, beat it with an egg beater, folding jello into cream.
• Refrigerate overnight.
• Serve with ice cream.

PINEAPPLE PEPPER JELLY

Steps:

• BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• Drain jars well before filling.
• PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• Add finely ground peppers to juice.
• STIR sugar into juice in saucepot.
• Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat & skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• Cover; bring water to gentle boil & process 5 minutes.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.