Lime-Pine Marmalade

Title: LIME-PINE MARMALADE

Categories: Condiments, Jam/jelly, Preserves, Fruit

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

220 - 222 F, or the syrup sheets

2 drops

1 large drop

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 Charrin' off the Ol' Point..from the O

:-): (149) COOKING

MMMMM