Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon-Pineapple Jam Recipe
    Lost? Site Map

    Lemon-Pineapple Jam

    Lemon-Pineapple Jam. Photo by Kathy228

    1/1 Photo of Lemon-Pineapple Jam

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    Kathy228's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    half pi ...

    Units: US | Metric


    1. 1
      Scrub then peel the lemons.
    2. 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. 3
      Remove the excess, thick, white pith from the peeled lemons.
    4. 4
      Cut the peeled lemons in quarters. Slice out the white membranes and discard.
    5. 5
      Puree the peeled lemons in a food processor.
    6. 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. 7
      Add the water or wine.
    8. 8
      Gradually stir in the dry pectin.
    9. 9
      Bring to a a hard boil, add butter, and boil for one minute.
    10. 10
      Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
    11. 11
      Ladle into seven, half-pints jelly jars, and process.

    Ratings & Reviews:

    • on October 02, 2011


      Made this today. Would have rated it 5 stars except amount of lemons is questionable. I used 10 lemons and only came up with 1 C. puree, after removing the white pith and seeds. Solved that problem by adding a can of frozen pink lemonade after draining off most of the syrup from the frozen lemon pulp. Used wine (pino grigio) instead of water. It was a little funky colored due to the pink lemonade, but added a few drops yellow and pink food coloring when it was all cooked until the color mellowed out. This set nicely and made 12 4-oz. jars and 1 little dish for my fridge. Really nice tart/sweet taste, even hubby liked it and he's not a jam fan. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon-Pineapple Jam

    Serving Size: 1 (1882 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 483.9
    Calories from Fat 6
    Total Fat 0.7 g
    Saturated Fat 0.3 g
    Cholesterol 1.4 mg
    Sodium 8.6 mg
    Total Carbohydrate 124.7 g
    Dietary Fiber 1.9 g
    Sugars 120.5 g
    Protein 0.8 g

    The following items or measurements are not included:

    dry sugar-free pectin

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.


    Over 475,000 Recipes Network of Sites