• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2 envelopes Knox gelatin
  • 3/4 cup liquid - (use juice from pineapple and add water)
  • 20 oz. can crushed pineapple, drain and use juice for liquid.
  • 1/2 cup sugar
  • 1 Tblsp reconstituted lemon juice


  • In a bowl - Dissolve gelatin in liquid.
  • Add lemon juice, sugar and drained pineapple.
  • Put mixture in pan, put pan in machine.
  • Select setting.
  • When cycle is finished, pour into a sterile pint jar.
  • Cool on the counter for about 3 hours then refrigerate.
  • Store in fridge up to 4 weeks.


When fall and winter set in, I still like to have fresh jams and jellies.

These are a satisfying "fix" till the growing season begins again.

These instructions are for a Sunbeam Bread Maker.

The setting number is 11.

For a different brand, the setting should have steady controlled heat plus stir every few minutes.

Look for a specialty setting. (Jellies/Sauces)

The recipes can be doubled or trebled with a 2 pound loaf maker.

Categories: Bread Machine  Jam/Preserve 
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