Certo Pineapple Jelly Recipes

PINEAPPLE JAM

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

CERTO® PINEAPPLE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Pare and finely chop or grind pineapples. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PEAR JELLY RECIPE

Steps:

• Wash pears and remove the blossom and stem ends, but do not core or peel them
• Cut pears into quarters and place in a large, deep stainless steel pot.
• Add enough cold water to cover the fruit
• Bring to a boil over high heat, stirring occasionally, then reduce heat, cover and boil gently just until pears are softened, about 30 minutes, occasionally mashing with a potato masher
• Transfer to a dampened jelly bag set over a deep bowl, or into a sieve lined with several layers of dampened cheesecloth.
• Allow to drip at least 2 hours.
• Don't press or squeeze the fruit, as this will cloud the jelly.
• You should end up with 5 cups of pear juice.
• Combine the collected pear juice and sugar into a large, deep, stainless steel pot.
• Bring to a full rolling boil over high heat
• Stir in liquid pectin and continue to boil hard, stirring constantly, for one minute
• Skim off foam and transfer to hot sterilized jars
• Wipe jar rims and apply lids and screw bands
• Process in a boiling water canner for 10 minutes
• Remove from canner and allow to cool before ensuring jars are sealed and storing.

PINEAPPLE-RHUBARB JAM

Steps:

• In a Dutch oven, combine rhubarb, sugar, pineapple and water. Bring to a boil. Reduce heat; simmer, uncovered, 18-22 minutes or until rhubarb is broken down, stirring occasionally. Add gelatin; cook and stir until gelatin is dissolved., Remove from heat; skim off foam. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered. Bring to a boil; process for 10 minutes. Remove jars and cool.

PINEAPPLE HABANERO JAM

Steps:

• I had previously screwed around with a pineapple-hab jam until the recipe was perfect... then I moved and can no longer find my notes. This is me starting from scratch again. One lesson I learned from prior attempts was that fresh pineapple just doesn't seem to set very well. I had to cook the crap out of it and add a bunch of lemon juice before it would play nicely with the pectin. Canned pineapple on the other hand seems to set perfectly well. Although I prefer fresh ingredients over canned, it just wasn't worth the hassle. You will need to sterilize your jars. The recipe will make approximately 10 half pint jars or the equivalent (sterilize extra for unexpected excess). The jars need to be hot from the sterilizing process when you fill with jam. Put the sealing lids in boiling water near the end of the process and remove individual lids as required. Seed, de-vein and roughly slice the orange pepper. Seed and de-vein the habaneros. I like to leave the veins and seeds from 2-3 habs intact to increase the heat. If you want to tone the heat down a little then leave all seeds and veins out or decrease the number of peppers a bit. If you REALLY want to tone the heat down... well why the hell are you making this jam? This isn't Grandmas jalapeno jelly recipe. Dump all the peppers and the pineapple into a food processor. Process until it until slightly chunky. It shouldn't have hunks of anything... unless you want it to, then go for it! Transfer to large pot and add sugar, vinegar and salt and stir until blended. Heat to rolling boil for about 3 minutes, stirring constantly. Add lemon juice and both packets of pectin. Follow directions on your pectin packet but I brought mine back to the boil for 5 minutes then removed from heat. Stir occasionally but not too much. To test whether it will sufficiently set, chill a plate then place a small amount of jam on it. The jam should soon be reasonably firm with a wrinkled skin. If it is too runny then check the directions on your pectin. You can also bring back to the boil and keep adding lemon juice until it sets (testing as previously described). Remove from the heat while you test. Immediately (while the jam is hot) transfer to your jars in batches. Leave 1/4" space from the lid. Ensure the jars are still hot/warm. Do not put hot jam in a cold jar! Take your lids from the boiling water and place on top of a cleaned rim. Close with sealing ring. Complete for remaining jars. Within an hour or so you should start to hear the lids popping. This indicates they are sealed (it's also very satisfying). If some have not popped, gently push down on the lid. If it pops back and the jar isn't warm any more then it hasn't sealed. You can either put it in the fridge and use it immediately or try again to seal it. I have successfully immersed the jar (not over the lid) in boiling water to raise the jam temperature. This often results in a seal. Alternatively, you can empty the jam back into a pot and try again with hot jam. A final note. Many people insist you have to immerse the jars in a boiling water bath to properly seal the jam. I personally never do this and don't know anyone who does for jam. HOWEVER, this is entirely up to you and if you are at all concerned I would do the bath thing. A quick google search will bring up the process.

PINEAPPLE JELLY

Steps:

• 1. Sterilize your jars & heat your lids, and have your rings ready.
• 2. Combine juice and pectin in a large pan (or dutch oven) whisk pectin in real well. Add margarine or butter. Turn burner on to a high heat and bring to a full boil.
• 3. When it is at a full boil, pour your sugar in quickly and stir it in real well. Keep stirring to a full rolling boil, let it continue boiling for 1 full minute, (no less) constantly stirring and take off the heat at the end of full minute.
• 4. Skim off the foam and start putting in your sterilized jars, and cap them. Leave sit on a towel on the counter with minimal air contact. Wait for lids to pop, when jar is cooled you can keep them in a cupboard for a full year. Make sure you put the date on the label.

APRICOT PINEAPPLE FREEZER JAM

Steps:

• 1. Wash containers and lids in hot soapy water. Dry thoroughly and set aside. I use 1 cup plastic containers or jelly sized jars.
• 2. Pit and finely chop unpeeled apricots. Measure exactly 1 1/2 cups into a bowl. Add pineapple with juice and lemon juice. Mix well. Stir in sugar and let stand 10 minutes, stirring occasionally
• 3. Mix water and pectin in small pan and bring to boil over high heat, stirring constantly. Boil and stir for 1 minute. Add to fruit and stir for 3 minutes or until sugar is all dissolved.
• 4. Immediately fill containers to 1/2 inch from top. Cover with lids and let stand for 24 hours.
• 5. Jam will keep for 3 weeks in the refrigerator or for 1 year in the freezer.

PINEAPPLE JAM

Steps:

• In a small saucepan, bring the pineapple and sugar to a boil.
• Boil for 20 minutes, stirring often, until the jam is thickened.
• Pour into a clean 8 oz jar.

CERTO STRAWBERRY-PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into 6- or 8-qt. saucepot. Add pineapple and lemon juice; mix well.
• Stir sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PINEAPPLE PEPPER JELLY

Steps:

• BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
• Drain jars well before filling.
• PARE and finely chop or grind pineapples. I prefer grinding because it releases the juices better.
• Place 3 layers of damp cheesecloth or jelly bag in large strainer over bowl.
• Pour prepared fruit into cheesecloth. Tie cheesecloth closedand let drip into bowl until dripping stops. Press gently.
• Measure exactly 3 cups juice into 6- or 8-quart saucepot. You should have enough juice, but if you don't you can add up to 1/2 cup water, or unsweetened canned pineapple juice.
• Add finely ground peppers to juice.
• STIR sugar into juice in saucepot.
• Add butter to reduce foaming, if desired.
• Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• STIR in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.
• Remove from heat & skim off any foam with metal spoon.
• LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.
• Cover with two-piece lids.
• Screw bands tightly.
• Place jars in a water bath canner, water must cover jars by 1 to 2 inches; add boiling water if needed.
• Cover; bring water to gentle boil & process 5 minutes.
• Remove jars and place upright on a towel to cool completely.
• After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.