Cherry Pineapple Jam
|Sugar||3 1⁄2 Cup (56 tbs)|
|Crushed pineapple||2 1⁄2 Cup (40 tbs) (One 1-Pound, 4 1/2 Ounce Can)|
|Halved maraschino cherries||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Powdered fruit pectin||1 Box|
Measure sugar and set aside.
In large saucepan mix pineapple, cherries, and water.
Add pectin and mix well.
Bring to a hard boil.
At once stir in sugar.
Stirring constantly, bring to a full rolling boil and boil hard for 1 minute.
Remove from heat and skim off foam.
Then stir and skim by turns for 5 minutes to prevent floating fruit.
Ladle quickly into hot sterilized glasses and seal with hot paraffin.
Put on lids.