Lime Pine Marmalade
1 grapefruit
2 limes
1 large pineapple
Appx 5c water
Appx 5c sugar
2T freshly grated orange rind
Wash and remove the seeds of the limes and the grapefruit and disce or put them through a meat grinder. Pare, core and chop the pineapple.
Measure all the fruit including the juice, and add 1 1/2c 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 cugar for each cup of pulp.
Cook over medium heat until sugar has dissolved, stirring constantly. Then cook over high heat until jelly thermometer reads 220-222F, or the syrup sheets (2 drops falling fromt he side of a spoon and forming 1 large drop).
Ladle into hot, sterilized jars and seal immediately. Process 10-15 mins.
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