|Peeled and shredded pineapple||2 Pound|
|Green apples||2 Pound|
|Lemons juice||2 Tablespoon|
Mix shredded pineapple with peeled, chopped apples, reserving apple cores and pips.
Place fruits in the preserving pan with water, lemon juice and apple cores and pips tied in muslin.
Simmer until fruits are quite soft, stirring frequently.
Add warmed sugar, bring slowly to the boil, stirring constantly until sugar dis- solves.
Cook quickly until jam jells when tested.
Allow to stand for 5 minutes before bottling in clean, dry, heated jars.
Seal and label when cold.