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
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.
Then make the jam. Measure sugar and set aside.
Mix fruit pectin into fruit in saucepan. Place over high heat and stir until
mixture comes to a full boil.
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
Ladle quickly into hot sterilized jars, filling to within 1/8 inch of tops. Wipe
jar rims and threads.
Cover with two-piece lids. Screw bands tightly. Invert jars for 5 minutes, then
turn upright. After 1 hour, check seals.