2.75 kg (6 lb) cooking (tart) apples, peeled, cored and chopped
juice of 2 lemons
3 1/2 cups (750 g) 1 lb 8 oz canned pineapple pieces
approx. 1 litre (1 3/4 pints) pineapple juice
6 lb (2.75 kg) sugar
juice of 2 lemons
3 1/2 cups (750 g) 1 lb 8 oz canned pineapple pieces
approx. 1 litre (1 3/4 pints) pineapple juice
6 lb (2.75 kg) sugar
method
1. Put the cooking apples and lemon juice in a preserving pan.
2. Drain the syrup from the can of pineapple pieces and make it up to 1.2 litres (2 pints) with the pineapple juice.
3. Add to the pan and bring to the boil.
4. Simmer until the mixture is pulpy, then add the sugar. Stir until dissolved.
5. Add the pineapple pieces and continue simmering until setting point is reached. Pot as usual.
2. Drain the syrup from the can of pineapple pieces and make it up to 1.2 litres (2 pints) with the pineapple juice.
3. Add to the pan and bring to the boil.
4. Simmer until the mixture is pulpy, then add the sugar. Stir until dissolved.
5. Add the pineapple pieces and continue simmering until setting point is reached. Pot as usual.
serving amount
makes 4.5 kg (10 lb)
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