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Pineapple conserve

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


  • 12
  • 2
    pineapple (peeled and cut into small cubes)
  • 450
  • 2
    white sugar


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.

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