(6 or 7 cups)
3-1/2 cups shredded or ground (about 2 medium) fresh pineapples
3 thinly sliced lemons
1 quart water
4-1/2 cups sugar
Place the prepared fruits and water in a 6-quart pot and let stand overnight. Boil until lemon is tender, about 20 minutes.
Add sugar, stir until dissolved and boil rapidly about 25 minutes, until 2 drops form on the edge of a metal spoon and drop off simultaneously. For a stiffer marmalade, continue cooking until the drops run together as they fall off.
Skim the foam from the surface and pour the marmalade into hot sterile jars and seal. Store in a cool dry place.