Cut the pineapples, but don't peel them. Add 1 cup of water to each cup of fruit. Heat it up and cook for half an hour. Strain through a fine cloth. Mix in 2 tablespoons of lemon juice and 1 cup of sugar for every cup of syrup. Heat it again until it thickens and slowly drips off the spoon. Pour into sterilized glass jars while still warm and seal tightly.
Cut the pineapples, but don't peel them. Add 1 cup of water to each cup of fruit. Heat it up and cook for half an hour. Strain through a fine cloth. Mix in 2 tablespoons of lemon juice and 1 cup of sugar for every cup of syrup. Heat it again until it thickens and slowly drips off the spoon. Pour into sterilized glass jars while still warm and seal tightly.
