Minted Pineapple-Lime Marmalade

1. 1

   Peel and core the pineapples.

2. 2

   Seed the limes, if necessary.

3. 3

   Grind the pineapple with the limes in a meat grinder, using the coarsest blade.

4. 4

   Put in a large pot with the sugar.

5. 5

   Tie the bunch of mint securely, add to the pot and bring the mixture to a boil.

6. 6

   Turn heat low, cover the pot and simmer for 1/2 hour, or until the fruits and rind are tender.

7. 7

   Uncover, turn up the heat and boil vigorously until the mixture thickens and the juices become syrupy.

8. 8

   Remove from heat, discard the bunch of mint, stir in the creme de menthe and the chopped mint leaves and pour into hot, sterilized jelly glasses.

9. 9

   Cover with a thin layer of paraffin.

10. 10

    When the paraffin has hardened, cover the glasses and store.

No additional tips available.