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| Lime-Pine Marmalade Recipe |
Category: Condiments / Jams
Rating:
N/A
Servings: 7
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Ingredients
1 grapefruit
2 limes
1 large pineapple
1 approximately 5 cups water
1 approximately 5 cups sugar (2 1/2 p; ounds)
2 tablespoon freshly grated orange rind
Cooking Directions:
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
condiments,jams
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