Instructions:

Pineapple Mint Jam

Source: Posted by Charelle on 7/23/2000 - by Mrs. Thomas May from Ye Old Harrisburg Souvenir Cook Book

Yield - about 12 medium glasses

4 cups prepared fruit (1 #2 1/2 can crushed pineapple)
1/2 cup lemon juice (2 lemons)
7 1/2 cups (3 1/4 pound) granulated sugar
1 bottle Certo fruit pectin
3/4 teaspoon spearmint extract
Few drops green coloring

Put fruit into large saucepan. Add 3/4 cup water and mix well. Add lemon juice. Add sugar to fruit in saucepan and mix well. Place over high heat. Bring to a full rolling boil and boil hard 1 minute, stirring constantly. remove from heat at once stir in Certo. Skim off foam with metal spoon. Then stir and skim by turns for 5 minutes to cool slightly. add flavoring and coloring. Ladle into glasses. cover with 1/8-inch hot paraffin.