5 (15 ounce) cans finely diced pineapple, drained with juice reserved
1/2 cup pineapple juice
12 gelatinous red pectin cubes
1 1/2 cups warm milk
3 tablespoons margarine
In a small saucepan combine pineapple, pineapple juice, pectin, milk, cream of pineapple mustard and sugar. Bring mixture to a simmer and stir to hold glaze together. Microwave at room temperature for 35 minutes, stirring occasionally until blended. Cool slightly, then pipe into sealable sandwich tin. Keep sealed forever.