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Lime-pine Marmalade

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      Title: LIME-PINE MARMALADE
 Categories: Condiments, Jams
      Yield: 7 Servings
 
      1    Grapefruit
      2    Limes
      1 lg Pineapple
           Approximately 5 cups water
           Approximately 5 cups sugar
           -(2 1/2 pounds)
      2 tb Freshly grated orange rind
 
  Makes about 7 half-pints. 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 1/2-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. While contents are hot, cover
  with a 1/8-inch 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
 
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