Pineapple jam

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

  • 2 small fresh pineapples
  • 2 1/2 cups sugar
  • 1 cup water
  • 1/2 lemon, unpeeled and chopped

Directions

  1. Remove leaf and stem ends from pineapples. Peel and trim all pineapple eyes; remove core. Finely chop pineapple, and measure 1 quart; reserve remaining pineapple for other uses.
  2. Combine 1 quart pineapple and remaining ingredients. Gradually bring to a boil, stirring occasionally, until sugar dissolves. Boil until thick, about 30 minutes; stir frequently to prevent sticking.
  3. Quickly pour jam into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids and screw metal bands tight. Process 15 minutes in boiling-water bath.

  4. makes 2 half-pints.

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