- 1 grapefruit
- 2 limes
- 1 large pineapple
- Approximately 5 cups water
- Approximately 5 cups granulated sugar
- 2 tablespoons freshly−grated orange rind
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 to 222 degrees 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. Makes about 7 half−pints.