Instructions: Combine pineapple and lemon juice in a kettle. Add sugar and stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly.

Remove from heat; stir in pectin. Skim. Let stand for 5 minutes.

Pour into hot, sterile canning jars to 1/4-inch from top. Seal, and process 5 minutes in boiling water bath.

This recipe yields 4 or 5 half-pint jars.

Yield: 4 or 5 half-pints

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