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lemon pineapple jam


a not-too-tart combination. the lemon is delightful on cream cheesed crackers, buttered toast, or a cake filling.


# # # # # #


  • Carbohydrates: 484.0
  • Fats: 1.0
  • Dietary Fiber: 482.0
  • Minerals: 0.0
  • Proteins: 1.0
  • Vitamins: 1.0
  • Water: 41.0


  1. Scrub then peel the lemons
  2. Put the peels in a small sauce pan
  3. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork
  4. Drain
  5. Rinse
  6. Cool and chop the peel
  7. Remove the excess
  8. Thick
  9. White pith from the peeled lemons
  10. Cut the peeled lemons in quarters
  11. Slice out the white membranes and discard
  12. Puree the peeled lemons in a food processor
  13. Into a heavy saucepan
  14. Measure 2-cups lemon puree
  15. 1-cup chopped peel
  16. 2-cups undrained
  17. Crushed pineapple
  18. Add the water or wine
  19. Gradually stir in the dry pectin
  20. Bring to a a hard boil
  21. Add butter
  22. And boil for one minute
  23. Add the sugar
  24. Bring back to a boil and boil hard for one minute
  25. Skim if necessary
  26. Ladle into seven
  27. Half-pints jelly jars
  28. And process

Step 16

Total Time in Minute 45

Ingredients Count 6

cooking lemon pineapple jam

See More Relate Photo



Crushed unsweetened pineapple


Dry sugar-free pectin



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