This is the taste of sunshine on toast in the morning!
Servings: approximately 6 1/2 pintsPrep Time: 5 minutes Cook Time: 20 minutes total
1–20 ounce can crushed pineapple in syrup.
3 cups sugar
1 box pectin
Easy as can be:
Add enough water to the fruit to make 3 1/4 cups. Place in a large pot. Measure sugar and set aside. Mix pectin into fruit. Place over high heat and stir until it comes to a full boil. Add sugar, stirring constantly and boil for 1 minute. Remove from heat. Skim off any foam that formed on top. Place into 1/2 pint canning jars, leaving 1/2 inch headspace. Wipe rims off well and place on new canning seals and rings. Can in boiling bath canner, process for 15 minutes. Remove from canner and allow to cool overnight without disturbing so they will seal tightly.
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