1 kg chopped Pineapple
1 Sachet Tate & Lyle Pectin
1 Tbsp Lemon Juice
1 knob Butter
Sanitise the jars and jam funnel by washing in hot soap water, place on to a baking tray upside down. Place in the oven at 140-150c for about 20 mins.
In a larger deep pan, add pineapples, sugar, pectin and lemon juice and bring the to the boil. Once all the sugar has dissolved completely bring to the boil. Once boiling, keep the heat on high and allow to boil for about 12 minutes, then Pour into the hot jars. Replace the lid and place back on the baking tray and in the oven for another 20mins to seal the jars.
These are great presents in the summer time with seasonal fruit.