Recipe - Lime-Pine Marmalade

1 Grapefruit
2 Limes
1 lg Pineapple
Approximately 5 cups water
Approximately 5 cups sugar
(2 One half pounds)
2 tablespoon Freshly grated orange rind

Makes about 7 halfpints. Wash and remove the seeds of the limes and the
grapefruit and dice or put them through a meat grinder. Pare, core and chop
the pineapple. Measure all the fruit including the juice, and add 1 1/2
cups of water for each cup of fruit; let this stand overnight. The next
morning, simmer the fruit and water, uncovered, over low heat until the
fruit is tender, about 1 hour. Measure the mixture again and add the orange
rind and 1 cup of sugar for each cup of pulp. Cook over medium heat until
sugar has dissolved, stirring constantly. Then cook over high heat until
your jelly thermometer reads 220 222 F, or the syrup sheets (2 drops
falling from the side of a spoon and forming 1 large drop). Ladle into hot,
sterilized jars and seal immediately.

To seal: Fill to within 1/2inch 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. While contents are hot, cover with a 1/8inch
layer of paraffin. When paraffin has set, add another layer of melted
paraffin, tilting and rotating the jar to seal completely.

Jams and Jellies 1975

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini