Grapefruit and Pineapple Marmalade

Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Ready In: 49 hrs
• Serves: 54
• Yields: 9 6-ounce jars

Ingredients

• 1  pineapple
• 1  grapefruit
• 1  lemon
•  sugar

Directions

1. Pare pineapple and shred.
2. Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
3. Measure fruit and add 3 pints of water for each pint of fruit.
4. Set aside until the next day.
5. Cook approximately 3 hours, or until rind is tender.
6. Set aside until the next day.
7. Measure and add an equal amount of sugar.
8. Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
9. Fill in sterilized jars and seal.