Pineapple conserve

Recipe from: 7/1/1996 12:00:00 AM
Ingredients 4
Servings 0
Time

Ingredients

  • 12
    lemons
  • 2
    kg
    pineapple (peeled and cut into small cubes)
  • 450
    ml
    water
  • 2
    kg
    white sugar
 

Method

 
1. Squeeze the juice from the lemons. Strain juice into a basin and put the rind, pith and pips into a muslin bag. 2. Put the cubes of pineapple, 60 ml lemon juice, the muslin bag, and the water into a large heavy-based saucepan. Simmer gently until the cubes are completely tender. 3. Remove the muslin bag and reserve the pineapple. Add the sugar and stir until dissolved. 4. Return the pineapple to the syrup and cook until it is clear and the syrup is thick. 5. Skim, then leave to cool for 5 minutes. Pour into sterilised jars and seal. Makes 2 litres.
 

Read more on: fruit
 

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