Pineapple Upside Down Cake Freezer Jam

For May's edition of Secret Recipe Club, I was assigned Micha, the blogger behind Cookin' Mimi.  She says, "The food you will find here on Cookin’ Mimi is exactly what I cook every day. It’s a mix of traditional Southern food, good old American home cooking, and my favorite ethnic inspired dishes."

After browsing Micha's blog, I settled on this Pineapple Upside Down Cake Freezer Jam.  If you haven't made freezer jam, give it a try!  It's easy to make and who doesn't love homemade jam on their toast??!!!  I found this recipe intriguing, I love the idea of pineapple upside down cake in a jam.

This jam is a beautiful color and is a tasty addition to any morning breakfast.  I'm also thinking I will give this a try as a glaze for grilled chicken.

Pineapple Upside Down Cake Freezer Jam
Recipe Courtesy of Cookin' Mimi

Ingredients

• 1 cup white sugar
• 1/2 cup brown sugar
• 5 Tablespoons Instant pectin
• 2 20 ounce cans crushed pineapple in pineapple juice- drained
• 1/4 cup diced maraschino cherries
• 1/8 teaspoon vanilla
• 5 1/2 pint freezer jars or containers

Instructions

1. In a large bowl stir together the sugars and the pectin. Mix until well blended.
2. Add the pineapple, cherries, and vanilla. Mix for three minutes.
3. Ladle into clean freezer jars, leaving about 1/2 inch head space. Add lid.
4. Let sit until thickened, about 30 minutes.
5. Label and refrigerate or freeze.
6. Refrigerate for 3 weeks or freeze for up to one year.

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