Lemon-Pineapple Jam

Directions

1. 1
   Scrub then peel the lemons.
2. 2
   Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain, rinse, cool and chop the peel.
3. 3
   Remove the excess, thick, white pith from the peeled lemons.
4. 4
   Cut the peeled lemons in quarters. Slice out the white membranes and discard.
5. 5
   Puree the peeled lemons in a food processor.
6. 6
   Into a heavy saucepan, measure 2-cups lemon puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple (a total of 5-cups of fruit is needed).
7. 7
   Add the water or wine.
8. 8
   Gradually stir in the dry pectin.
9. 9
   Bring to a a hard boil, add butter, and boil for one minute.
10. 10
    Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
11. 11
    Ladle into seven, half-pints jelly jars, and process.