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Pineapple marmalade

Recipe from: 4/1/2003 12:00:00 AM

Ingredients 4
Servings 0
Time 10 minutes


  • 1
    firm pineapple, peeled
  • 2
  • 4
  • 1.75


45 minutes
Cut pineapple into thin slices.
Remove the core (but keep in reserve).
Cut slices into small pieces and place in a bowl.
Sprinkle on 1 kg sugar and leave overnight.
Quarter the lemons and cut into fine slices.
Put lemon pips and pineapple core in a small cheesecloth bag.
Put sliced lemon and the bag into a saucepan with the water and simmer gently until the peel is soft and the liquid reduced by about half.
Squeeze and remove bag.
Add the pineapple and sugar and the reserved 1 kg sugar.
Dissolve sugar, then boil quickly until marmalade thickens.
Skim and seal in 5 to 6 sterilised jars.

Read more on: fruit

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