Categories: Condiment, Preserve 
      Yield: 7 servings 
  
      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