Approximately 5 cups granulated sugar
approximately 5 cups granulated sugar
Ingredients
- 2 tbsp freshly−grated orange rind
- 1 hour.
- 1/8−inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and
Instructions
- 1
Wash and remove the seeds of the limes and the grapefruit and dice or put them through a meat
- 2
grinder. Pare, core and chop the pineapple. Measure all the fruit including the juice, and add 1 1/2
- 3
cups of water for each cup of fruit; let this stand overnight.
- 4
The next morning, simmer the fruit and water, uncovered, over low heat until the fruit is tender, about
- 5
Measure the mixture again and add the orange rind and 1 cup of sugar for each cup of pulp. Cook over
- 6
medium heat until sugar has dissolved, stirring constantly. Then cook over high heat until your jelly
- 7
thermometer reads 220 to 222 degrees F, or the syrup sheets (2 drops falling from the side of a spoon
- 8
and forming 1 large drop). Ladle into hot, sterilized jars and seal immediately.