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–+ servings

Pineapple Upside Down Cake Jam

Pineapple jam changed up with brown sugar, almond extract, and maraschino cherries.
4.08 from 105 votes
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Prep Time 2 hours
Cook Time 15 minutes
Resting Time 1 day
Total Time 1 day 2 hours 15 minutes
Course Canning, Homemade Ingredients
Cuisine American
Servings 8 half-pints
Calories/Serving 627 kcal

Cooking Methods

  • Water Bath Canner
  • Mason Jars, Lids, and Rings

Ingredients
  

  • 2 quarts pineapples, crushed (about 2 whole)...[$8.00]
  • 2½ cups white granulated sugar, ...[$0.73]
  • 2½ cups brown sugar, ...[$1.18]
  • 1 lemon pulp and juice, thinly sliced...[$0.50]
  • 2 cup water, ...[$0]
  • 1 jar (16oz) maraschino cherries, chopped and rinsed...[$3.01]
  • 1 tsp. almond extract, ...[$0.29]

Instructions
 

  • Prepare all water bath canning equipment including mason jars, lids, and rings.
  • Combine all ingredients in a large saucepot except cherries and almond extract and bring slowly to a boil, stirring often until sugar dissolves.
  • Cook rapidly to gelling point and stir often as mixture thickens.
  • Remove from heat and skim foam if necessary. Fold in chopped cherries and almond extract until evenly distributed.
  • Ladle hot jam into hot canning jars leaving ¼ inch headspace.
  • Add lid and rings finger tight and process for 15 minutes in rolling boil water bath canner. Let jam sit undisturbed for 24 hours.

Nutrition

Calories: 627kcalCarbohydrates: 162gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 26mgPotassium: 368mgFiber: 4gSugar: 153gVitamin A: 137IUVitamin C: 120mgCalcium: 93mgIron: 1mg