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Pineapple Upside Down Cake Freezer Jam

December 14, 2010

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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2 Comments leave one →
  1. Boots permalink
    December 14, 2010 9:39 am

    OH. MY. GOODNESS. I love pineapple upside down cake. I mean LOVE it. This sounds fantastic!

Trackbacks

  1. Pineapple Upside-down Cake Tartlets « Crunchy Soup

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