2 kg pineapple, skinned large bunch of mint 3 apples sugar juice and zest of 2 lemonsPeel, core and chop apples and chop pineapple. Put the fruit in a pan with the lemon juice, mint and water to cover. Bring gently to the boil and simmer gently until the fruit is soft, about one hour. Strain through a jelly bag for two hours.
Measure the juice into a pan. Add the lemon zest and bring to the boil. Add one cup of sugar for every cup of juice. Continue boiling rapidly until the setting point has been reached. Ladle into sterilised jars, seal and label when cool. Store in a dark cool cupboard.