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A lovely flavored spread for scones, toast, or pound cake. From C.C. Preserves.
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cup canned crushed pineapple, with juice
, fresh or bottled
ounces liquid pectin
Measure first 5 ingreedients into large saucepan.
Heat and stir constantly as you bring to a rolling boil.
Boil for 1 minute.
Remove from heat.
Stir in pectin.
Stir and skim for 5 minutes so fruit won't float.
Pour into hot sterilized half pint jars to within 1/4 inch of top.
Place sterilized metal lids on jars and screw metal bands on securely.
For added assurance against spoilage, you may choose to process for 5 minutes in a boiling water bath.
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