essenceofeclectic
Cook
- Joined
- May 29, 2008
- Messages
- 51
It's for strawberry-rhubarb jam. I'd like to add some tins of pineapple tidbits to the recipe. I don't care for the texture of crushed pineapple. Could I alter this recipe by adding the pineapple to it, or would it screw up the recipe? If I can add tinned pineapple without any issues, how many cans and what size cans of pineapple would you recommend adding (two 8 ounce, two 12 ounce, one 20-ounce, etc.). Should I drain the pineapple of the juice or syrup, or just add it undrained (provided it's feasible to add pineapple to the original recipe).
Here's the original recipe:
Strawberry-rhubarb Jam:
4 cups thinly sliced rhubarb
4 cups sliced strawberries
4 tablespoons lemon juice
1/2 teaspoon salt (I honestly don't know why salt is in a canning recipe for jelly, could I just omit this?)
10 cups sugar
3-1/2 ounces (2 packages) powdered pectin
[FONT=verdana,lucida sans unicode]In large kettle combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Be sure sugar dissolves into the mixture. Return to boil and boil for one minute. Don't forget to keep stirring to avoid sticking and lumps, etc. Remove from the burner and skim off the foam with a spoon.
[/FONT] [FONT=verdana,lucida sans unicode]Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.[/FONT]
[FONT=verdana,lucida sans unicode][/FONT]
[FONT=verdana,lucida sans unicode]This should make about 12 half-pint jars. [/FONT]
Here's the original recipe:
Strawberry-rhubarb Jam:
4 cups thinly sliced rhubarb
4 cups sliced strawberries
4 tablespoons lemon juice
1/2 teaspoon salt (I honestly don't know why salt is in a canning recipe for jelly, could I just omit this?)
10 cups sugar
3-1/2 ounces (2 packages) powdered pectin
[FONT=verdana,lucida sans unicode]In large kettle combine all ingredients except the sugar. Cook over high heat until mixture comes to a full boil. Add sugar and keep stirring. Be sure sugar dissolves into the mixture. Return to boil and boil for one minute. Don't forget to keep stirring to avoid sticking and lumps, etc. Remove from the burner and skim off the foam with a spoon.
[/FONT] [FONT=verdana,lucida sans unicode]Spoon the hot jam into hot (preferably half-pint) canning jars. Leave 1/4 inch of space at the top. Wipe the jar rims and adjust the lids. Place the jars in a boiling-water canner for 5 minutes - remember that time begins when the water begins to boil. Remove the jars from canner and cool on racks.[/FONT]
[FONT=verdana,lucida sans unicode][/FONT]
[FONT=verdana,lucida sans unicode]This should make about 12 half-pint jars. [/FONT]