PINEAPPLE JELLY WHERE TO BUY RECIPES
PINEAPPLE JELLY | JUST A PINCH RECIPES
I was looking around in an old Farmers cookbook and found a recipe for Pineapple Jelly with a friend. At first I thought ewww! Then as we thought about it, it sounded really good! So I decided I would give it a try. My husband just loves this jelly. Believe it or not, he likes this jelly in a peanut butter and jelly sandwich as well. Personally, ewww! lol My friends and neighbors love this as well! Look at this gorgeous yellow color!
Provided by Valerie Butler @pepsilluver
Categories Jams & Jellies
Prep Time 20 minutes
Cook Time 10 minutes
Number Of Ingredients 4
Steps:
- Sterilize your jars & heat your lids, and have your rings ready.
- Combine juice and pectin in a large pan (or dutch oven) whisk pectin in real well. Add margarine or butter. Turn burner on to a high heat and bring to a full boil.
- When it is at a full boil, pour your sugar in quickly and stir it in real well. Keep stirring to a full rolling boil, let it continue boiling for 1 full minute, (no less) constantly stirring and take off the heat at the end of full minute.
- Skim off the foam and start putting in your sterilized jars, and cap them. Leave sit on a towel on the counter with minimal air contact. Wait for lids to pop, when jar is cooled you can keep them in a cupboard for a full year. Make sure you put the date on the label.
PINEAPPLE FILLED JELLY ROLL RECIPE | LAND O’LAKES
Steps:
- Combine all filling ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until mixture comes to a full boil. Continue boiling 1 minute. Refrigerate 2-3 hours or until completely cooled.
- Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line with parchment or waxed paper; grease paper. Set aside. Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
- Beat egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
- Combine remaining 1/2 cup sugar, egg yolks, baking powder, vanilla and salt in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Gently stir in egg whites, alternately with flour, until just mixed.
- Pour mixture into prepared pan. Bake 10-15 minutes or until center springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared towel. Remove pan; peel off paper. Roll up cake while hot, starting with 10-inch side, in towel. Cool completely.
- Unroll cooled cake; remove towel. Spread cake with cooled filling. Starting at short end, roll up cake. Transfer to serving platter. Cover; refrigerate until serving time.
- Cut jelly roll into slices. Garnish with powdered sugar, whipped cream and cherries, if desired.
Nutrition Facts : Calories 240 calories, FatContent 7 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 98 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 43 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 3 grams
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