Pineapple Jelly Flavoring
Source: Martha Stewart Living, December/January 1995/1996
- 8 ounces dried pineapple
- 1 cup water
- 1 tablespoon lemon oil
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.
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.