INGREDIENTS

INSTRUCTIONS

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Ask ‘What would Jesus do?\” Apply the answer!”