Lime-Pine Marmalade

Directions

1. 1
   Wash and remove the seeds of the limes and the grapefruit and dice or put them through a meat grinder.
2. 2
   Pare, core and chop the pineapple.
3. 3
   Measure all the fruit including the juice, and add 1 1/2 cups of water for each cup of fruit; let this stand overnight.
4. 4
   The next morning, simmer the fruit and water, uncovered, over low heat until the fruit is tender, about 1 hour.
5. 5
   Measure the mixture again and add the orange rind and 1 cup of sugar for each cup of pulp.
6. 6
   Cook over medium heat until sugar has dissolved, stirring constantly.
7. 7
   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).
8. 8
   Ladle into hot, sterilized jars and seal immediately.