|Prepared pineapple||2 Pound|
Peel pineapple and cut into neat pieces.
Squeeze the lemons and place 1 cup lemon juice, the pineapple and water in a steel sauce- pan.
Tie the pips and skins of the lemons in a muslin bag and add to the saucepan.
Simmer until the pineapple is soft, adding a little water if too much evaporates during cooking.
Remove muslin bag and drain liquor from pineapple.
Place sugar and liquor back in saucepan and boil gently for 5 minutes.
Add fruit and boil until preserve is thick and fruit transparent.
Bottle in sterilised jars and cover with wax.