| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruit, Condiments |
4 |
Servings |
INGREDIENTS
| 6 |
c |
Lemon slices; seeded |
| 4 |
c |
Water |
| 2 1/2 |
c |
Crushed pineapple with juice; *See note |
| 1 |
pk |
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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