Pineapple Jelly Pineapple Jelly Preparation Time 0:20 Makes about 2 pints 4 cups sugar 1/4 cup fresh squeezed lime juice 2 cans crushed pineapple -- 8 oz cans 1 pouch (3oz) Certo Liquid Fruit Pectin -- do not use powder Add the sugar, pineapple, and lime juice to a sauce pan. Bring to a full rolling boil. Add the liquid pectin and bring back to a full rolling boil. Let cool slighlty and pour into clean containers. Store in freezer for up to 6 months and in the refrigerator for up to 3 weeks. Pineapple Jelly 2 cups pineapple juice 2 cups tart apple juice 3 cups sugar Peel fresh pineapple. Remove the core. Partly cover the pineapple with water. Boil until fruit is tender. Press through jelly bag and strain. Wash apples. Cut into quarters without peeling and barely cover with water. Cook until fruit is tender. Press through jelly bag and strain. Mix pineapple juice with apple juice and bring to boil. Add sugar and boil rapidly to the jelly stage. Pour into sterilized Kerr jars. Fill to within 1/2 inch of top. Put on capm screw band firmly tight. Process in Boiling Water Bathe 5 minutes. Yield: 3 eight oz. jars. You probably could buy the pineapple juice and tart apple juice and use them.