Certo Pineapple Jelly Recipes

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CERTO® PINEAPPLE JELLY



CERTO® Pineapple Jelly image

Negotiating the spiny exterior of a pair of ripened pineapples is fully worth it when the end result is this CERTO Pineapple Jelly!

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 4

3 cups prepared juice (buy 2 medium fully ripe pineapples)
6-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

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.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

CERTO STRAWBERRY-PINEAPPLE JAM



CERTO Strawberry-Pineapple Jam image

Crushed pineapple lends its sweet tropical deliciousness to this scrumptious strawberry jam. If you're thinking of homemade gifts, this one's a winner!

Provided by My Food and Family

Categories     Home

Time 3h

Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 6

2 cups prepared fruit (buy about 1 qt. fully ripe strawberries)
1 can (8 oz.) crushed pineapple in syrup, drained
2 Tbsp. fresh lemon juice
5 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

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.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.
  • Stir sugar into fruit mixture 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 10 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.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

PINEAPPLE-PEACH JAM



Pineapple-Peach Jam image

I stumbled on this when I had an excess of pineapple and peaches. The resulting jam tasted a lot like duck sauce when warm, and it makes an excellent condiment to savory meals and accompanies chicken nicely. Cold, it's also a delicious jam. Creates about 8 to 10 half-pint jars, depending on the size of your peaches and pineapple.

Provided by Anne OBrien-Kakley

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h

Yield 64

Number Of Ingredients 5

8 overripe peaches, peeled and halved
1 ripe pineapple, peeled and cut into 1-inch pieces
2 lemons, juiced
7 tablespoons regular pectin
4 cups white sugar

Steps:

  • Immerse 8 to 10 half-pint jars in simmering water until sauce is ready. Wash lids and rings in warm soapy water. Set aside.
  • Combine peaches and pineapple in a large pot. Cook and stir over medium heat until fruit juices are released, 6 to 10 minutes. Add lemon juice, stirring continuously. Add sugar and stir. Add pectin; cook and stir until slightly thickened, about 2 minutes.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings finger-tight.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Nutrition Facts : Calories 55.8 calories, Carbohydrate 14.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14 g

PINEAPPLE JAM



Pineapple Jam image

This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 4

1 pineapple
1 cup water
2 cups sugar
Juice of 2 limes

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.

RHUBARB PINEAPPLE JAM



Rhubarb Pineapple Jam image

Make and share this Rhubarb Pineapple Jam recipe from Food.com.

Provided by Diana Adcock

Categories     Pineapple

Time 41m

Yield 7 half pint jars

Number Of Ingredients 4

3 cups chopped rhubarb
1 (19 ounce) can crushed pineapple, drained
5 cups granulated sugar
6 ounces liquid pectin

Steps:

  • Combine rhubarb, pineapple and sugar in a large saucepan.
  • Heat and stir on low until sugar is dissolved.
  • Bring to a boil.
  • Boil uncovered for 30 minutes, stirring often.
  • Skim foam if needed.
  • Stir in pectin and bring to a full rolling boil.
  • Boil hard for 1 minute.
  • Remove from heat.
  • Skim off foam.
  • Pour into hot sterilized half pint jars leaving 1/4 inch head space.
  • Wipe rims, seal and screw on bands.
  • Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
  • Remove and let stand on a clean towel-check seals and label.
  • Store for up to 1 year in a cool dark place.

PINEAPPLE-RHUBARB JAM



Pineapple-Rhubarb Jam image

Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. -Debbi Barate, Seward, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 7 half-pints.

Number Of Ingredients 5

5 cups sliced fresh or frozen rhubarb (about 12 stalks)
5 cups sugar
1 can (20 ounces) unsweetened crushed pineapple, undrained
1/4 cup water
1 package (6 ounces) strawberry gelatin

Steps:

  • In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

PINEAPPLE PEPPER JELLY



Pineapple Pepper Jelly image

Adding this recipe per a request on the forums. Number and type of peppers can be adjusted to suit your own personal taste.

Provided by Jellyqueen

Categories     Jellies

Time 1h10m

Yield 3 1/2 pints

Number Of Ingredients 5

3 cups juice (2 medium fully ripe pineapples, see directions below)
3 jalapeno peppers, finely ground (I would use a mini chopper)
6 1/2 cups sugar, measured into separate bowl
1/2 teaspoon butter (optional)
2 (3 ounce) envelopes Certo

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.

Nutrition Facts : Calories 1600.2, Fat 0.2, Sodium 98.1, Carbohydrate 416.3, Fiber 4.5, Sugar 371.5, Protein 0.3

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