|Unsweetened pineapple juice||2 1⁄2 Cup (40 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||4 1⁄2 Cup (72 tbs)|
|Liquid fruit pectin||6 Ounce (1 Bottle)|
Measure pineapple juice and lemon juice into a large kettle; add sugar and mix well.
Bring to boiling rapidly, stirring constantly.
Stir in pectin and bring to a full rolling boil; boil vigorously 1 minute, continuing to stir.
Remove from heat; skim off any foam.
Pour into hot sterilized jelly glasses; seal with melted paraffin, (If jelly is to be used within 2 months, omit the paraffin.) Cover glasses with lids, waxed paper, or aluminum foil, and store in refrigerator.