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 spoon. 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 uprigh Tbsp After 1 hour, check seals.Servings: