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Reviewed: Nov. 5, 2007

I was a little disappointed in the consistency after the first 40 minutes of cooking...I had to continue to cook another 40 minutes in order to reach jelly stage, because I like a firmer jam than this one yielded. The flavor was very good but the fresh flavor disappeared after the lengthy cooking time. The lime came through nicely, but I will make with canned, crushed pineapple in the future as that is more economical. Recipe yielded 3 half-pints.

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Reviewer:

Emily Tisdale

	Cooking Level: Expert
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Reviewed: Jul. 20, 2007

This is really a preserves recipe rather than a jam. The flavor and color is excellent. I used a food processor to chop the fruit and doubled the recipe. I found that 3 good-sized pineapples made 8 cups of finely chopped pulp and it still thickened with 40 minutes of boiling.

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