Pumpkin and Tinned Pineapple Jam

 

 

 

1 Pumpkin (Approx. 3 lbs)

4 ¾ lbs Sugar

4 tbsp Water

1 ¼ lbs Crushed Pineapple (1 tin)

Juice of 2 Lemons

1 ½ bottles Certo

 

 

 

1.         Peel pumpkin, discarding skin and seeds and cut up finely.

 

 

2.         Add 4 tbsp of water and simmer covered for 20 minutes.

 

 

3.         Put the sugar, 1 ½ lbs prepared pumpkin, lemon juice and 1 ¼ lbs

crushed pineapple into a large preserving pan.

 

 

4.         Heat slowly, stirring occasionally until the sugar has dissolved.

 

 

5.         Bring to a full rolling boil and boil rapidly for 3 minutes.

 

 

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

 

 

7.         Allow to cool slightly.

 

 

8.         Pot and cover in the usual way.

 

 

NOTE; When making ½ the quantity, 2 minutes boiling will be adequate.