2 c. canned crushed pineapple
3 1/2 c. sugar
1/2 bottle pectin
Juice of 1 lemon (1/8 c.)

Measure fruit, lemon juice and sugar into saucepan. Mix well. Bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in pectin. Stir and skim by turns for just 5 minutes to cool slightly, to prevent floating fruit. Pour quickly. Paraffin at once.