Fresh pineapple does not make jam. It will not gel. Just FYI
6 cups of fruit. I used roughly equal amounts of raspberries, rhubarb, and canned crushed pineapple.
4 1/2 tbls of pectin, low/no sugar kind
1 cup water
9 tbls lemon juice
1 1/2 cups sugar
Combine first 4 ingredients in large saucepan. Cook until your ingredients are soft. For this one it needed a little extra because of the rhubarb. If it had been all raspberries there would have been no extra time involved. By extra time, I mean a slow simmer for 2-3 minutes. Stir frequently.
While this is happening, good idea to get your canner and your jars sterilized and ready. Here's how I do mine in the winter.
Once mixture reaches a hard boil for one full minute, add your sugar. Bring back to hard boil again for one minute. Some people do a test on the jam using a plate. Here's a pic of how I like my jam. Put a plate in the fridge ahead of time, put a small amount of jam on the plate and tilt plate. Called a gelling test or something like that.
Kinda of hard to see, but the ring around the outside is what gelled, the rest of the jam ran down and gelled at the point it stopped dripping. I cooked mine just a tinge longer. I like my jam a little runny.
At this point, if your jars are heated up and you are happy with your gel test, you can start filling jars!
Fill jars leaving a 1/4-1/2 inch of headspace. Process in boiling water bath for 10 minutes. Make sure to check your seals 24 hours later. Anything that didn't seal, needs to go in the fridge for consumption within a week or two.
This batch ended up being 12 jars. I am told that sometimes batches of jam over 10 jars do not set. I have not noted that in this batch. All jars sealed, so my small ones have homemade jam with mostly home grown fruits to consume for.........about 6 months. Next batch I'm planning strawberry-kiwi. :)