- Crushed Pineapple - 5 Cups
- Granulated Sugar - 6 Cups
- Yellow Food Coloring - 3-4 Drops
- Fruit Pectin - 1 6 oz. box
METHOD:Prepare jam jars and lids by washing thoroughly and rinsing in warm water. Select ripe, firm pineapples. Remove tops and peel. Remove the "eyes" from the sides of the fruit. Cut each pine into quarters and remove the core. Slice and crush by whirling small batches in blender for 5 seconds.
Measure the 5 cups and place in large, heavy pot. Add sugar, and food colouring and combine well.
Bring to a steady boil over medium heat and boil for about 15 minutes. Add the pectin and boil for about a minute more.
Remove pot from heat and allow to cool. While still tepid pour into jars and allow to cool completely. Jam will not be completely set till the next day.
Yields about 5 12-oz. jars