Lemon-Pineapple Jam

Recipe by Kathy228
READY IN: 45mins




  • 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.