Lime−Pineapple Marmalade

Instructions

1. 1

   Approximately 5 cups water Approximately 5 cups granulated sugar 2 tablespoons freshly-grated orange rind Wash and remove the seeds of the limes and the grapefruit and dice or put them through a meat grinder.

2. 2

   Pare, core and chop the pineapple.

3. 3

   Measure all the fruit including the juice, and add 1 1/2 cups of water for each cup of fruit; let this stand overnight.

4. 4

   The next morning, simmer the fruit and water, uncovered, over low heat until the fruit is tender, about 1 hour.

5. 5

   Measure the mixture again and add the orange rind and 1 cup of sugar for each cup of pulp.

6. 6

   Cook over medium heat until sugar has dissolved, stirring constantly.

7. 7

   Then cook over high heat until your jelly thermometer reads 220 to 222 degrees F, or the syrup sheets (2 drops falling from the side of a spoon and forming 1 large drop).

8. 8

   Ladle into hot, sterilized jars and seal immediately.

9. 9

   To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices.

10. 10

    While contents are hot, cover with a 1/8-inch layer of paraffin.

11. 11

    When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.

12. 12

    Makes about 7 half-pints.