|Fresh pineapples||2 Medium, shredded or ground to make 3 1/2 cups|
|Lemons||3 , thinly sliced|
|Sugar||4 1⁄2 Cup (72 tbs)|
1. Place the prepared fruits and water in a six-quart kettle and let stand overnight. Boil until the lemon is tender, about twenty minutes.
2. Add the sugar, stir until dissolved and boil rapidly until the mixture gives a jelly test—two drops form on the edge of a metal spoon and drop off simultaneously—about twenty-five minutes. For a suffer marmalade, continue cooking until the drops run together as they fall off.
3. Skim the foam from the surface and pour the marmalade into hot sterile jars. Seal tightly with jar tops or cover with a thin layer of melted paraffin and, when cool, add another layer. Store in a cool dry place.