|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.
Serving size: Complete recipe
Calories 6207 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.08 g0.41%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 43.7 mg1.8%
Total Carbohydrates 1599 g532.9%
Dietary Fiber 40.3 g161%
Sugars 1532 g
Protein 5 g10%
Vitamin A 24.4% Vitamin C 1157.2%
Calcium 54.5% Iron 15.4%
*Based on a 2000 Calorie diet