March 18, 2012
"This recipe was one of the first things I ever canned. The recipe itself isn't all that special, but it's more than just a jelly recipe. I ran across a video on YouTube by katzcradul while I was searching for info on how to dehydrate canned pineapple. Katzcradul taught me that a $6 investment in Walmart's brand sliced pineapple could net me a very large bag of dried pineapple, 6 half-pints of pineapple jelly and 6 half-pints of pineapple pancake syrup! Here's her recipe for the jelly. It really is delicious. And easy! Search for her video on YouTube to learn more!"
- Serving Size: 1 (222.4 g)
- Calories 638.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 18 mg
- Total Carbohydrate - 165.6 g
- Dietary Fiber - 1.5 g
- Sugars - 156.2 g
- Protein - 0.2 g
- Calcium - 5.3 mg
- Iron - 0.3 mg
- Vitamin C - 2.6 mg
- Thiamin - 0 mg
Bring juice and pectin to a boil.
Return to a hard boil for one minute, then remove from heat.
Ladle into sterile jars. (Since you will be processing these jars for 15 minutes, the jars do not have to be sterile. Just make sure the jars are hot so they do not break.)
Wipe rims of jars and place hot seals and bands on.
Process in boiling water bath for 15 minutes.
Remove from bath onto towel lined kitchen counter, away from drafts.
Let cool completely.
Remove rings. (I let my jars cool for 24 hours without touching them before I remove the rings.)
Wipe jars and store in a cool dark place until ready to use.
Tips & Variations
No special items needed.