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Pineapple Jelly     Back to Homemade Jelly Menu     Printer Friendly Page

Recipe By Jackie Metzger-Queen Ann Bed and Breakfast, Galveston Texas
Preparation Time 0:20

Makes about 2 pints

4 cups sugar
1/4 cup fresh squeezed lime juice
2 cans crushed pineapple -- 8 oz cans
1 pouch (3oz) Certo Liquid Fruit Pectin -- do not use powder

Add the sugar, pineapple, and lime juice to a sauce pan. Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. Let cool slighlty and pour into clean containers. Store in freezer for up to 6 months and in the refrigerator for up to 3 weeks.