Pineapple Lime Jam

• 5 cups fresh pineapple, cut then mash half
• 3 tablespoons lime juice
• 1 teaspoon lime zest
• 7 cups sugar
• 3/4 teaspoon butter
• 1 (3 ounce) package pectin

1. Combine the pineapple, lime juice, lime zest and 1 cup of sugar in a pan/bowl and let stand for 1 hour.
2. After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
3. Bring the mix to a rolling boil for two minutes. Remove the pan from the flame and skim off any foam that accumulates.
4. Place the pan over the heat again for 1 minute to rolling boil. Again, remove and skim off the foam.
5. Add the butter and bring the mixture to a rolling boil again. Take off heat and add the pectin and stir constantly.
6. Last bring to a rolling boil for 1 minute. Take off heat and skim off the foam.
7. Allow the jam to cool for 5/10 minutes.
8. Ladle into jars to within 1/4 top, wipe rim clean with damp sterilized cloth.
9. Apply lids then rings and tighten rings to fingertip tight.
10. Process in water bath for your altitude time.
11. P.S. I know it seems as if you are boiling this too many times, but pineapple is a hard fruit and this foams allot. It took me two pineapples to get 5 cups. You can use canned fruit instead of fresh just make sure it is not in sugar syrup and skip the 1 hour soaking time.

fresh pineapple, lime juice, lime zest, sugar, butter, pectin

Taken from www.food.com/recipe/pineapple-lime-jam-393265 (may not work)