Tinned Pineapple Jam

 

 

 

2 ½ lbs Tinned Pineapples

3 lbs Sugar

1 Bottle Certo

6 tbsp Lemon Juice

 

 

 

1.         Chop the pineapple finely.  The juice of 1 lemon may be added now if

a more tart jam is desired.

 

 

2.         Put the sugar and the prepared pineapple into a large preserving

pan with the lemon juice and mix well.

 

 

3.         Heat gently stirring occasionally until the sugar has dissolved.  Bring to

a full rolling boil and boil hard for 1 minute.

 

 

4.         Remove from the heat and stir in the Certo.

 

 

5.         Stir and skim by turns for 3 minutes to cool slightly to prevent fruit

floating.

 

 

6.         Pot and cover in the usual way.

 

 

 

For Pineapple Mint jam add green colouring to give the desired shade while mixture is coming to the boil.  Use colouring which fruit acids do not fade.  While mixture is cooling add ½ to 1 ½ teaspoons of spearmint extract.