Pineapple Upside Down Cake Jam
Ingredients:
4 cups chopped fresh pineapple
1 cup chopped maraschino cherries (drained)
1 tablespoon lemon juice
1 box (1.75 oz) fruit pectin (such as Sure-Jell)
5 cups granulated sugar
1/2 teaspoon butter (to reduce foaming)
1/2 teaspoon vanilla extract
Optional: a pinch of cinnamon for a cake-like note
Directions:
In a large pot, combine the chopped pineapple, cherries, and lemon juice. Use a potato masher to crush slightly.
Stir in pectin and butter. Bring the mixture to a rolling boil over high heat, stirring constantly.
Add sugar all at once, stirring to dissolve. Return to a rolling boil and boil hard for 1 minute.
Remove from heat, stir in vanilla extract (and cinnamon if using), and skim off any foam.
Ladle hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and seal.
Process in a boiling water bath for 10 minutes or refrigerate for immediate use.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 60 kcal (per tablespoon) | Servings: Makes about 6 half-pint jars
Tips:
Use canned pineapple if fresh isn’t available, just drain well.
For smoother jam, pulse the fruit mixture in a food processor before cooking.
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