Bread Maker Pineapple Jam


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews


Ooh yum, pineapple jam? My husband would love this!


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