LIME-PINE MARMALADE

      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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