Pineapple Jelly Flavoring

Source: Martha Stewart Living, December/January 1995/1996


  • 8 ounces dried pineapple
  • 1 cup water
  • 1 tablespoon lemon oil


  1. Chop pineapple medium fine. Place in a saucepan with 1 cup water; cover. Bring to a boil. Cook over medium-low heat until most of the water has been absorbed, 15 minutes.

  2. Transfer to the bowl of a food processor; process until mixture is as smooth as possible. Transfer to a small bowl, and mix in lemon oil.


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