You need jackfruit, chopped pineapple and sugar.
Peel the jackfruit, remove the seeds and chop the flesh.
For each cup of chopped jackfruit, add 3 cups chopped pineapple and 2 cups of sugar.
Combine all the ingredients in a preserving pan. Cook over moderate heat, stirring, until the sugar has dissolved and a little of the marmalade will set when placed on a cold saucer.
Spoon into hot sterilized jars and seal. Store in a cool place.
DATE: September 1991
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