Put lemon slices and water in kettle and simmer until lemon peel is soft. Add pineapple with juice and the pectin. Bring to boil and add sugar. Cook following directions on the pectin package. Seal in sterilized jars.

"Hazel suggests making a lemon-pineapple marmalade since using lemons alone gives the marmalade a sharp taste, while the addition of pineapple mellows it down. The addition of pectin makes the marmalade far easier to make and requires no testing for a set, which she finds frustrating."

Sent by Pat Hanneman; Recipe provided by Liz Caesar