2 1/4 c. unsweetened pineapple juice
1/4 c. lemon juice
4 1/2 c. sugar
1 bottle liquid fruit pectin

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 aluminium foil, and store in refrigerator. Makes 7 (6 ounce) glasses of jelly.