Wash the apricots well. Slice them in half and remove the stone. Roughly chop. Measure 4 cups.
Sterilize jars, rings and lids.
In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract.
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.
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.
Remove from the stove & immediately ladle into sterilized jars.
Use a damp cloth and wipe off the top of the jars to remove any jam. Place lids on jars and screw them on tightly.
Process in a hot bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.