Pineapple Jelly

Ingredients

• 3 1/2 c
  100% pineapple juice (store bought)
  
• 4 1/2 c
  sugar, pre measured into an easily pourable container
  
• 1 box
  fruit pectin, powdered
  
• 1 tsp
  margarine or butter
  
  
  

How to Make Pineapple Jelly

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[*]Sterilize your jars & heat your lids, and have your rings ready.
[*]Combine juice and pectin in a large pan (or dutch oven) whisk pectin in real well. Add margarine or butter. Turn burner on to a high heat and bring to a full boil.
[*]When it is at a full boil, pour your sugar in quickly and stir it in real well. Keep stirring to a full rolling boil, let it continue boiling for 1 full minute, (no less) constantly stirring and take off the heat at the end of full minute.
[*]Skim off the foam and start putting in your sterilized jars, and cap them. Leave sit on a towel on the counter with minimal air contact. Wait for lids to pop, when jar is cooled you can keep them in a cupboard for a full year. Make sure you put the date on the label.
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