Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Grapefruit Approximately 5 cups sugar
2 Limes -(2 1/2 pounds)
1 lg Pineapple 2 tb Freshly grated orange rind
Approximately 5 cups water

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
Charrin' off the Ol' Point..from the O :-)

~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3)
======================================================================
==== BBS: Computer Specialties BBS Date: 08-21-93 (13:44) Number:
64914 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd:
NO Subj: necturine orange marmelad Conf: (149) COOKING

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