Peel the chu chu’s and remove the centre seed. Cut the flesh as you would for melon jam.
Peel and grate the pineapple and squeeze the juice from the lemons.
Combine the chu chu’s, grated pineapple and the lemon juice, place in a saucepan and cover with the sugar.
Place the lemon skins and the pineapple skins and cores in a saucepan, add 1 cup of water and 1 cup of sugar and bring to the boil. Simmer until the flavor has been extracted. Strain and pour the liquid over the fruit.
Allow to stand until the following day.
Next day bring to the boil and cook until tender and boil until the mixture gives the “jell” test when a little is cooled on a cold saucer.
Bottle and seal.

Recipe and Photo: Daleen Myburgh Stander