Pineapple Upside Down Jam (Print Version)
# Ingredients:
01 -
2 quarts crushed pineapples (about 2 whole)
02 -
2½ cups white granulated sugar
03 -
2½ cups brown sugar
04 -
1 lemon, pulp and juice, thinly sliced
05 -
2 cups water
06 -
1 jar (16oz) maraschino cherries, chopped and rinsed
07 -
1 tsp almond extract
# Instructions:
01 -
Prepare all water bath canning equipment including mason jars, lids, and rings.
02 -
Combine all ingredients in a large saucepot except cherries and almond extract and bring slowly to a boil, stirring often until sugar dissolves.
03 -
Cook rapidly to gelling point and stir often as mixture thickens.
04 -
Remove from heat and skim foam if necessary. Fold in chopped cherries and almond extract until evenly distributed.
05 -
Ladle hot jam into hot canning jars leaving ¼ inch headspace.
06 -
Add lid and rings finger tight and process for 15 minutes in rolling boil water bath canner. Let jam sit undisturbed for 24 hours.