Prep 35 mins
Cook 10 mins
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 (a total of 5-cups of fruit is needed).
- 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.
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!