Recipe - Lemon-Pineapple Marmalade (Simon)

6 cup Lemon slices; seeded
4 cup Water
2 One half cup Crushed pineapple with
juice; *See note
1 pack Pectin
9 cup Sugar

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 lemonpineapple 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.pressenterprise.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 MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 13,
1998