Pineapple chopped 1 ½ kg
Sugar 1 ½ kg
Lemon 2
Mix pineapple & sugar in a pan. Cover & set aside for 24 hours. Add lemon juice. Put lemon peel & pith in a piece of muslin. Tie & add the bag to pineapple mixture. Boil gently till the fruit is cooked. Remove bag & boil till setting point is reached. Skim off the top foam. Cool & bottle. Add saffron while boiling if desired.
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