LEMON-PINEAPPLE JAM

Steps:

• Scrub then peel the lemons.
• 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.
• Remove the excess, thick, white pith from the peeled lemons.
• Cut the peeled lemons in quarters. Slice out the white membranes and discard.
• Puree the peeled lemons in a food processor.
• 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).
• Add the water or wine.
• Gradually stir in the dry pectin.
• Bring to a a hard boil, add butter, and boil for one minute.
• Add the sugar. Bring back to a boil and boil hard for one minute. Skim if necessary.
• Ladle into seven, half-pints jelly jars, and process.