Pineapple-Raspberry Jam

Pineapple-Raspberry Jam
Yield is about 6 half pint jars.

2 cups finely chopped pineapple
2 cups crushed raspberries
1 package powdered Pectin
5 cups sugar

Combine pineapple, berries and pectin. Bring to boil over high heat. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil for one minute, stirring constantly. Remove from heat. Skim foam, if necessary. Fill hot jars, leaving 1/4 inch headspace. Add lids and process 10 minutes in a water bath.

Ladle the jam into pint or half-pint mason jars. Add lids and rings, and process the jars in a boiling-water bath for 10 minutes.