Marrow and Pineapple Jam

 

 

 

1 ¼ lb Crushed Pineapples (1 tin)

Approx. 1 ½ lbs Marrow

3 lbs Sugar

Juice of 1 Lemon

1 Bottle Certo

 

 

 

1.         Peel the marrow, discarding the skin and seeds, cut up finely.

 

 

2.         Add a quarter of a cup of water or juice from the tinned pineapple and

simmer covered for 20 minutes.  Add the crushed pineapple and cook

for a few minutes until the fruit is tender.

 

 

3.         Add the sugar and lemon juice.

 

 

4.         Mix well and heat slowly until the sugar is dissolved, stirring

continually.

 

 

5.         Bring to a full rolling boil and boil for 2 minutes.

 

 

6.         Remove from the heat and stir in the Certo.

 

 

7.         Allow to cool to prevent the fruit from floating.  Pot and cover in the

usual way.