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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!

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tearas_2054717 October 02, 2011
Lemon-Pineapple Jam