Lemon-Pineapple Jam

1. 1

   Scrub then peel the lemons.

2. 2

   Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.

3. 3

   Remove the excess, thick, white pith from the peeled lemons.

4. 4

   Cut the peeled lemons in quarters. Slice out the white membranes and discard.

5. 5

   Puree the peeled lemons in a food processor.

6. 6

   Into a heavy saucepan, measure 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple (a total of 5-cups of fruit is needed).

7. 7

   Add the water or wine.

8. 8

   Gradually stir in the dry pectin.

9. 9

   Bring to a a hard boil, add butter, and boil for one minute.

10. 10

    Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.

11. 11

    Ladle into seven, half-pints jelly jars, and process.

* Per serving · 4 servings · Values may vary.

No additional tips available.