• NOTE: If you've never made jam, the water canning method, having a large pot with lid is what you'll need. I also have a jar rack (you can order a complete kit on Amazon.com).

Sterilize the jars:

• Prep the jars by cleaning them thoroughly (dishwasher is fine). I tend to heat mine by setting them in my large pot of water, then removing them with tongs. Set them on a large baking sheet, with a clean towel.

Make the jam:

• Empty the undrained can of crushed pineapple into a large measuring cup, and add enough pineapple juice to equal 3-1/4 cups. (Buying six-pack of small pineapple juice is helpful.)
• Optional: If you like a less chunky jam, either use an immersion blender to break the pineapple down-- or carefully pulse in a food processor.
• In a large pot, add the pineapple and juice, and pectin and bring to a rolling boil.
• Add all of the sugar, at once and stir.
• Bring to a rolling boil, stirring constantly.

  Add the butter, and continue stirring for 1-3 minutes.

  TIP: (I like to put a metal spoon into the freezer. I dip the spoon into the jam and if it thickens well, then it's ready).
• Using a ladle, fill the sanitized canning jars (this makes 5 cups), and with a clean, warm, damp cloth, quickly wipe off the rims of the full jars and put the two piece lids on.

  Process the jars in a hot water bath for 10 minutes. Remove and cool on the counter.