Bread Maker Pineapple Jam
  • 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
  1. In a bowl - Dissolve gelatin in liquid.
  2. Add lemon juice, sugar and drained pineapple.
  3. Put mixture in pan, put pan in machine.
  4. Select setting.
  5. When cycle is finished, pour into a sterile pint jar.
  6. Cool on the counter for about 3 hours then refrigerate.
  7. 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.