Christmas Brunch Jam

Drain pineapple reserving 2 tablespoons of juice.

Chop cherries in blender.

Combine pineapple, juice, cherries and sugar in large nonaluminum Dutch oven, over medium-high heat, stirring constantly until sugar dissolves.

Bring to full rolling boil and boil 1 minute, stirring.

Stir in pectin.

Boil 1 minute more. Remove from heat and skim off foam.

Let stand for 10 minutes. Ladle into hot sterilized jars.

Leave 1/4-inch space in top of jar.

Process in boiling water bath for 10 minutes.

(Put in a boiler of water and bring them to a boil and let them boil for 10 minutes.)