Kumquat-Pineapple Jam

—Emiko Abe, Auxiliary President 1979-1981

• 4 cups pulp and juice of kumquat
• 2 cups pulp and juice of pineapple
• 1 box Sure Jell
• 1/3 cup lemon juice
• 6 cups sugar

Combine first 4 ingredients and bring to hard boil. Add sugar and return to hard boil. Skim. Pour into sterilized jars and seal with hot paraffin wax.

How to prepare kumquat pulp: Cut fruit open and remove seeds. Squeeze juice into small bowl and refrigerate. Cover fruit with water, add 1/8 cup salt, and let stand overnight. Rinse and drain. Slice fruit into thin pieces. Recombine with juice and osterize.