| 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
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