Cooking web notes

Pineapple Jam



1 quart finely chopped, cored, peeled pineapple (about 5 pounds)

1/2 lemon, thinly sliced

2 1/2 cups granulated sugar

1 cup water



Combine all ingredients in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. (I like to use my Tupperware Saucy Silicone Spatula for this task.) Remove from heat. Ladle hot jam into hot jars, leaving 1/2" head space. Apply caps and seals. Process the jars for 15 minutes in a boiling water bath canner.