Pineapple Upside Down Cake Freezer Jam

Inspired by Freshpreserving.com

Yield: ~ 5 (8 oz) half pints

Ingredients:

• 1 cup granulated organic vegan cane sugar
•  1/2 cup organic dark brown cane sugar
• 1 1.59-oz pkg  Freezer Jam Fruit Pectin
•  2 20-oz cans crushed pineapple in its own juice, drained
• 1/4 cup finely chopped maraschino cherries (optional, I omitted them.)
• 1/8 tsp organic or homemade vanilla extract     
•   1 tsp  Kracken Spiced Rum – mmm
•  4 – 5 (8z) jars or containers of any size

Directions:

1. STIR sugars and contents of package in a bowl into well blended.
2. ADD pineapple, cherries, and vanilla extract. Stir 3 minutes.
3.  LADLE jam into clean jars to with approx. 1/2 inch head room. Cover with lids and let stand at room temp. until thickened, about 30 minutes. 
4.  FREEZE for upto one year or REFRIGERATE up to 3 weeks.

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