1. Dear Jennifer and Sean,
    I have a couple of questions for you regarding your recipe for Pineapple Upside Down Cake Jam. The first one: What is meant by lemon pulp and juice thinly sliced? Second: Have you ever processed this recipe in a pressure canner and if so what would be your instructions for that? It’s no biggie if it can’t be done as I have both types of canners. Your help would be greatly appreciated. I look forward to trying your recipe.

    1. Author

      Hi Mrs. Bemis, thanks for your questions. These instructions are exactly from Ball but I will explain. What I do for the lemon is peel and seed it. Then I cut it in a large shallow bowl which will save the juice that may come out. The lemon can be chopped if it is easier. It really doesn’t matter as long as lemon pulp and its juices make it into the jam.
      As for your next question, no I have never pressure canned it before. I only waterbath can my jams and jellies. Sorry I have no instructions for that.
      I hope I answered your questions and hope you make and love this jam as much as we all do.
      Thanks again – Jennifer

  2. can this be made as a freezer jam rather than canning it?

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