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Peach Jam with Pineapple

Allow three fourths a pound of sugar to each pound of fruit. Peel the peaches and cut the pulp in small pieces; remove peel and "eyes" from the pineapples, then pick in fine pieces or grate coarse. The proportions of fruit are largely a matter of taste, but there should be at least as much peach as pineapple. The lemon is used to accentuate the flavor of the other fruits; thus the juice of a lemon to each pound of fruit would be sufficient. If the additional flavor of lemon be desired, add the grated yellow rind of the lemons - none of the white portion. Put the fruit and sugar into the saucepan in alternate layers. Heat gradually to the boiling point, then let simmer four or five hours, or until smooth and thick. Do not cook too long, as the juice will thicken more on cooling.