1. Prepare canner, jars & lids. Scrub the dickens
outta the lemon before slicing it. Organic would be best as the peel holds so many
2. In large, deep stainless steel saucepan, combine pineapple, sugar,
lemon and water. Bring to a boil over medium heat, stirring constantly
to dissolve sugar. Boil, stirring frequently, until mixture thickens - could take 15 minutes, or as much as 45. Remove from heat and test gel. If gel stage has been
reached, skim off foam. (Note: I went to 200 degrees and got good gel. I think this is easy to over-gel.)
3. Ladle hot jams into hot jars, leaving 1/4 inch headspace. Remove air
bubles and adjust headspace, if necessary, by adding hot jam. Wipe rim.
4. Process 10 minutes (add minutes based upon your altitude). Let cool 5 minutes in water, then remove, cool and store.
First made Dec 2008. Makes a good gift, and does not depend on summer-season fruits. Beware of tough little strips of lemon peel. The second time I made it, I zested the lemon before slicing it, to reduce the density of the peel.
Now I am testing a version with just lemon juice. No matter what I do, I seem to end up with hard, candied lemon peel pieces in the jam, which make it difficult to spread.