Lemon-pineapple Marmalade (simon)

It should not come as a surprise that the design of the new church facility must be driven by the following factors: 1. Vision – What is God’s vision for your church? What is the church going to be when it “grows up”? 2. Mission – What is the church trying to accomplish for the community and congregation? 3. Financial Ability – What can the church afford to build and how will it be paid for? 4.Needs – What does the church need to build in order to become the vision and accomplish the mission?

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains		Condiments, Fruit	4	Servings

INGREDIENTS

6	c	Lemon slices, seeded
4	c	Water
2 1/2	c	Crushed pineapple with
		juice *See note
1		Pectin
9	c	Sugar

INSTRUCTIONS

Put lemon slices and water in kettle and simmer until lemon peel is
soft. Add pineapple with juice and the pectin. Bring to boil and add
sugar. Cook following directions on the pectin package. Seal in
sterilized jars.  "Hazel suggests making a lemon-pineapple marmalade
since using lemons  alone gives the marmalade a sharp taste, while the
addition of  pineapple mellows it down. The addition of pectin makes
the marmalade  far easier to make and requires no testing for a set,
which she finds  frustrating."  Notes: Original: "1 can (No. 2) crushed
pineapple with juice"  Sent by Pat Hanneman; Recipe provided by Liz
Caesar  <www.press-enterprise.com/news/895009015.html> on
05/13/1998(Wed) and  converted by MC_Buster.  Recipe by: Cook and Tell:
Hazel Simon of Riverside, CA  Posted to MC-Recipe Digest by Kitpath
<phannema@wizard.ucr.edu> on  May 13, 1998

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”