APPLE, PINEAPPLE, AND LEMON JAM
1 1/2 kg Granny Smith apples
1 pineapple
5 lemons
2 kg sugar (caster)
Peel, core and slice the apples. Peel, core and chop the pineapple. Grate zest from lemons and reserve juice.
Place fruit in a large heavy-based saucepan with the lemon rind and juice. Simmer gently for about 15 minutes or until fruit is tender.
Add the sugar to the fruit, stirring until dissolved. Bring to the boil rapidly for about 15 minutes or until setting point is reached.
Spoon into warm sterilised jars and cover. Store in refrigerator.
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