Pineapple Jam

What You Need

4-1/2 cups prepared fruit (buy 2 fully ripe medium pineapples)

1 box SURE-JELL Fruit Pectin

1/2 tsp. butter or margarine

5-1/2 cups sugar, measured into separate bowl

Make It

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How To Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processing time by 20 min.

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Honey Baked Ham

Ingredients
1 cup honey
1/3 cup butter
3 tablespoons dark corn syrup
3/4 teaspoon dry mustard (high quality)
2 tablespoons orange juice
1/4 cup whole cloves
1 ham of choice
Directions
PREP
30 mins
COOK
2 hrs
READY IN
3 hrs
Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings.
Preheat oven to 325 degrees F.
Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
While ham is roasting, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking.
Serve remaining glaze with ham.

Tip: Baste ham with pan drippings while glazing.
From our fine friends at
recipe tips.

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Kansas City rib rub

Kansas City rib rub

Ingredients:

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper (restaurant grind)
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon cumin (optional)

Whisk everything together and rub generously over ribs or pork butt. Let rest for 15-30 minutes in a cooler 

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Mt Dew Jelly

3 1/4 cups Mountain Dew soda
2 tablespoons lemon juice
4 1/2 cups sugar
1 package sure jell pectin

Directions:

Pour mountian dew and lemon juice into a large pot.
Bring to boil.
Boil 3 minutes.
Cool slightly.
Then follow the sure jell directions.

Process for 10 minutes in a boiling water bath.

Note: You can use more mountain dew and reduce it to 3-1/4 c. for a more concentrated flavor (I did 3 cans and reduced it down to the 3 1/4 cups). This also tastes amazing especially on warm homemade bread. We got 5 jelly jars of this and from what I've read you can also use this as a glaze for pork or chicken when cooking it in the slow cooker.

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