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Pineapple Jam

Pineapple Jam

  1 quart finely chopped, cored, pared fresh pineapple 
  2 1/2 cups sugar 
  1 cup water 
  1/2 lemon, thinly sliced 

Combine all ingred. Slowly bring to boiling, stirring occasionally until
sugar dissolves.  Cook rapidly until thick, about 30 minutes. As mixture 
thickens, stir frequently to prevent sticking. Pour, boiling hot, into hot 
canning jars. Adjust caps. Process 10-15 minutes. Yield about 3 half-pints.

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