Ingredients:
2 cans (20 ounces each) crushed pineapple in its own juice
4 cups granulated sugar
Instructions:
Bring pineapple and sugar to a boil in a large saucepan and cook for 20 minutes, stirring constantly until thickened or until the temperature reaches 200 degrees - jelly stage - on a thermometer. Pour immediately into hot, sterilized jars and process in water-bath canner for 5 minutes. Place jars on a clean towel. Cover with towel to prevent drafts, and let cool for 24 hours
Submitted by: Antoinette Jucha
Source: http://www.alleghenycounty.us/parks/gardens/recipes/pineapplepreserves.pdf
Recipe Viewers:
