With time on my hands I was able to cook up an easy Pineapple Jelly from a recipe I found over the summer, give the house a quick clean and still had time to go out for my first cross country ski for the season before the after school kids arrived. I'm pleased with all I accomplished today, including the bruises on my butt from the first of many falls to come...must learn how to ski...
My one regret is that I didn't take my camera with me as I missed some great shots of two hawks soaring directly over my head.
EASY PINEAPPLE JELLY
4 c. Pineapple juice (use a good quality...I used Dole)
2 T. Lemon juice
7 c. Sugar
2 Pouches liquid Certo (170ml ea.)
Prepare jars and lids by washing well and sterilizing with boiling water.
Mix pineapple juice and lemon juice in large pot and heat until warm. Add sugar, mix well and heat on medium high, stirring constantly until mixture comes to a full rolling boil. Stir in Certo and boil for another minute, stirring constantly. Remove from heat and skim off foam. Pour into hot jars to 1/4 inch from the top. Wipe rim with clean cloth and add lids and rings tightening to just hand snug. You can let them cool until you hear the lids pop meaning that they have sealed or to be extra safe, you can place them in a hot water bath and process them for 10 to 15 minutes.
2 T. Lemon juice
7 c. Sugar
2 Pouches liquid Certo (170ml ea.)
Prepare jars and lids by washing well and sterilizing with boiling water.
Mix pineapple juice and lemon juice in large pot and heat until warm. Add sugar, mix well and heat on medium high, stirring constantly until mixture comes to a full rolling boil. Stir in Certo and boil for another minute, stirring constantly. Remove from heat and skim off foam. Pour into hot jars to 1/4 inch from the top. Wipe rim with clean cloth and add lids and rings tightening to just hand snug. You can let them cool until you hear the lids pop meaning that they have sealed or to be extra safe, you can place them in a hot water bath and process them for 10 to 15 minutes.
