14 Comments

  1. Thanks for this great post…I am surely going to make it..

  2. I love pineapple, but always buy it precut. Any tips on cutting it?

    1. Author

      I will cut the top off, then stand it up and cut off all the sides. Next lay it down on it’s side and cut slices off until you get to the bottom. Once you cut 2 in a row, it goes pretty fast.
      Thanks for the question.

  3. What size jars and how many did this make?

    1. Author

      Sorry about that. I have updated the recipe with the correct information. It makes about 3-4 half pint mason jars.

  4. What is the jelling point? Do you use a jelling powder?

    1. Author

      My recipes come from reputable places like the University of Georgia Coop Extension service, Ball’s website, and so on. So if the recipe doesn’t say to use pectin then I didn’t use it. And to answer your last question, no I didn’t use pectin for this recipe.
      There are a few different ways to test if your jam or jelly is done. The temperature test, spoon or sheet test, and the refrigerator test. You can find information on these tests at the National Center for Home Preservation and Ball’s Fresh Preserving website.

    1. Author

      Just the “meat”. I have heard you can soak the core in alcohol to make pineapple extract.

  5. I am wondering…have been wanting to make pineapple mango jam…can I just add the mango to this??

    1. Author

      I am not sure of adding mango. You change pH of the canning when you add extra things to it. I can’t say if it is safe to do.

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