Mint-Pineapple Jam With Liquid Pectin

Ingredients

1 can crushed pineapple - (20 oz)

3/4 cup water

1/4 cup lemon juice

7 1/2 cups sugar

1 bot liquid pectin

1/2 teaspoon mint extract

Few drops green coloring

Preparation

Place crushed pineapple in a kettle. Add water, lemon juice, and 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; add pectin, flavor extract, and coloring. Skim. Pour immediately into hot, sterile canning jars to 1/4-inch from top. Seal and process 5 minutes in boiling water bath.

This recipe yields 9 or 10 half-pint jars.

Variation: Use 10 drops oil of spearmint instead of extract.

Yield: 9 or 10 half-pints