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Lemon-Pineapple Jam

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“A not-too-tart combination. The lemon is delightful on cream cheesed crackers, buttered toast, or a cake filling.”
7 half pints

Ingredients Nutrition


  1. Scrub then peel the lemons.
  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. Remove the excess, thick, white pith from the peeled lemons.
  4. Cut the peeled lemons in quarters. Slice out the white membranes and discard.
  5. Puree the peeled lemons in a food processor.
  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. Add the water or wine.
  8. Gradually stir in the dry pectin.
  9. Bring to a a hard boil, add butter, and boil for one minute.
  10. Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
  11. Ladle into seven, half-pints jelly jars, and process.

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