Lemon Pineapple Jam

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

Scrub then peel the lemons.

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.

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

Cut the peeled lemons in quarters.

Slice out the white membranes and discard.

Puree the peeled lemons in a food processor.

Into a heavy saucepan , measure 2-cups lemon puree , 1-cup chopped peel , 2-cups undrained , crushed pineapple.

Add the water or wine.

Gradually stir in the dry pectin.

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

Add the sugar.

Bring back to a boil and boil hard for one minute.

Skim if necessary.

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

lemons, crushed unsweetened pineapple, water, dry sugar-free pectin, sugar, butter