PINEAPPLE UPSIDE DOWN JAM
1 20 oz can Crushed pineapple, undrained
1/2 cup Maraschino cherries, halved
1/2 cup Pineapple juice (you may need more or less)
1/4 cup Lemon juice
1 box Regular powdered pectin
1 cup sugar
2 cups Light brown sugar
pinch of salt
1/2 tsp. almond extract
2 Tbsp. butter
Prepare water bath canner and sterilize half pint or pint jars.
In a large measuring cup, pour the can of pineapple (juice included), lemon juice, cherries and enough additional pineapple juice to bring the measurement up to 3 1/2 cups. Pour into large saucepan with pectin and mix well. Bring mixture to a full rolling boil, add sugars and a pinch of salt, stir. Bring back to a boil and boil 1 minute. Turn off hear, stir in almond extract and butter. Fill jars leaving 1/4 inch headspace, wipe rims, place on lids and bands fingertip tight and place in simmering water bath canner. Process jars for 15 minutes.
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