- 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
- 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.
Yield: about 7 half-pints