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PINE SCHEDULE (*subject to change)May 20 & 21, 2017 FLIGHT A: MM1, FA1, MA2, FA2, MJ1, FJ1 Saturday (5/20) Checking/Late Registration: 7 8 AM Player's Meeting: 8:30 AM Round 1: 9 AM Round 2: 3 PM

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How to fill out pine jam

01

To fill out pine jam, follow these steps:

02

Prepare the ingredients needed, including fresh pineapples, sugar, lemon juice, and water.

03

Peel and core the pineapples, then cut them into small pieces.

04

In a saucepan, combine the pineapple pieces, sugar, lemon juice, and water.

05

Place the saucepan over medium heat and bring the mixture to a boil.

06

Reduce the heat to low and let the mixture simmer for about 30 minutes, or until the pineapples become soft and the mixture thickens.

07

Remove the saucepan from the heat and let it cool down.

08

Once cooled, transfer the pine jam into sterilized jars and seal them tightly.

09

Store the jars in a cool, dark place until ready to use.

10

Enjoy your homemade pine jam spread on toast, pancakes, or as a filling in pastries!

Who needs pine jam?

01

Anyone who enjoys the taste of pineapples can use or enjoy pine jam.

02

It can be used by individuals who like sweet spreads for breakfast or as an ingredient in desserts and baked goods.

03

Pine jam also appeals to those who want to try unique and homemade fruit preserves.

04

Overall, pine jam can be enjoyed by a wide range of people who appreciate the tropical flavor and versatility of pineapples.

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What is pine jam?

Pine jam is a type of jam made from pineapples.

Who is required to file pine jam?

Anyone who produces or sells pine jam commercially may be required to file

How to fill out pine jam?

Pine jam can be filled out by providing information about the production process, ingredients used, and sales volume.

What is the purpose of pine jam?

The purpose of pine jam is to provide a sweet and fruity spread for consumption.

What information must be reported on pine jam?

Information such as production location, ingredients, and sales volume must be reported on pine jam.

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