Apricot Pineapple Jam

0 Wash the apricots well. Slice them in half and remove the stone. Roughly chop. Measure 4 cups. 
1 Sterilize jars, rings and lids. 
2 In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract. 
3 Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the apricots, mix well again and set it on the stove on high and bring to a boil, stirring constantly. 
4 When it comes to a hard boil add the remaining sugar. Continue stirring constantly and return it to a boil. When it comes back to a hard boil, continue boiling it for exactly one minute. 
5 Remove from the stove & immediately ladle into sterilized jars. 
6 Use a damp cloth and wipe off the rims of jars to remove any jam. Place lids on jars and screw them on tightly. Jam on the rims will keep them from sealing properly.
7 Process in a hot bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.