Instructions: Grind pineapple chunks in blender or food processor. In strainer, drain about 2 hours to extract 3/4 cup pineapple juice.

In saucepan combine pulp (about 2 1/2 to 3 cups), 3/4 cup pineapple juice, lemon juice and sugar. Bring to full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat and stir in pectin. Stir and skim 5 minutes to prevent fruit from floating.

Pour into hot sterilized glasses, leaving 1/8-inch head space. Wipe sealing edge of jars. Adjust lids and sterilize in boiling water bath 5 minutes. Cool. Test for seals and store.

This recipe yields 9 six-ounce glasses.

Yield: 9 six-ounce glasses

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