Equipment
Large pot (15- 19 Liters or16–20 quart)
Water bath canner
Knife
Cutting board
Large spoon or ladle
Canning funnel
Jar lifter
Lid lifter
Half-pint canning jars with lids and rings
Dishwasher or boiling water for jar sterilization
Ingredients
Canned Crushed Pineapple: 560g/ 20oz
Bottled Lemon Juice: 44ml / 3 tbsp
White Sugar: 700g / 3.5 cups
Pectin: 57 g / 1 package / 7 tbsp
Preparation
1. Prepare the Jars and Lids
Sanitize jars using a dishwasher on the sanitize cycle or by boiling them for 10 minutes.
Keep jars warm until they are needed.
Immerse lids in hot (not boiling) water for at least 10 minutes.
2. Prepare the Fruit
In a large pot add the crushed Pineapple, lemon juice, pectin and 1/4 cup sugar.
Bring the mixture to a full rolling boil.
Add the remaining sugar, stir and return to a full rolling boil for 1 minute.
3. Fill and Seal Jars
Ladle the hot jelly into jars, leaving a ¼ inch headspace.
Clean the rims, apply the lids, and screw on the rings finger-tight.
4. Process in Water Bath
Place jars in a boiling water bath canner, ensuring they are fully submerged.
Process for 5 minutes
Adjust for altitude:
1,001–6,000 ft: 10 min
Above 6,000 ft: 15 min
7. Cool and Store
Remove jars and allow them to cool undisturbed for 12–24 hours.
Check the seals: lids should not flex up and down when pressed.
Store sealed jars in a cool, dark place for up to 12 months.
Refrigerate any unsealed jars and use within 3 weeks.