Jams and Jellies

Pineapple Jam – Freezer Jam Pectin

Yield: Makes about 5 x 250 ml jars
Prep Time: 10 minutes
Processing Time: Processing Time Not Required
Difficulty: Beginner
Yum
PRINTER FRIENDLY RECIPE
Liven up breakfasts and tea time with this tasty jam made with seasonally fresh pineapple. Using Bernardin Freezer Jam Pectin is the easiest way to get from fruit to jam in just minutes and it uses far less sugar than most other freezer jams!

Ingredients:

Makes about 5 x 250 ml jars.

  • 1 -1/2 cup (375 ml) granulated sugar or SPLENDA® No Calorie Sweetener
  • 1 pouch (45 g) BERNARDIN® Freezer Jam Pectin
  • 4 cups (1000 ml) finely chopped fresh pineapple, about 2 medium

NEED THIS LIST ON THE GO?

Email Recipe Entry

Send this list of ingredients to yourself by email

DIRECTIONS:

  • Wash and rinse 5 BERNARDIN® Freezer Jars and lids or 250 ml mason jars and closures.
  • Peel, core and finely chop pineapple. Measure 4 cups (1000 ml).
  • In a large mixing bowl, combine Freezer Jam Pectin and sugar or SPLENDA® until well blended. Stir fruit mixture into pectin-sugar mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.

Notes & Tips

SPLENDA* No Calorie Sweetener may be substituted for the granulated sugar. Use the same quantity of SPLENDA as directed for granulated sugar. Other artificial sweeteners are not suitable substitutes.

Reviews