Grease an 8 inch square cake pan. Combine the evaporated milk, sugar and pineapple juice in a saucepan. Heat to 238F (soft ball stage), stirring constantly.

Remove from heat and stir in the butter until melted. Let stand - without stirring - until completely cool.

When cool, add candied fruit and lemon juice. Beat until crystallized.

Pour into prepared pan and score top with knife in 1 inch squares. Let sit until hardened.