Categories: canning, frugal, jelly, not tried

Ingredients

• 3 1/4 cups prepared fruit (one 20-ounce can crushed pineapple in syrup)
• 3 cups (1 1/4 pounds) granulated sugar
• 1 box Sure-Jel fruit pectin

Directions

1. First, prepare the fruit. Measure contents of one can crushed pineapple. Add enough water to make 3 1/4 cups. Place in 6- or 8-quart saucepan.

2. Then make the jam. Measure sugar and set aside.

3. Mix fruit pectin into fruit in saucepan. Place over high heat and stir until mixture comes to a full boil.

4. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and skim off foam with a metal spoon.

5. Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe jar rims and threads.

6. Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals

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