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

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