Lime Pine Marmalade

1 grapefruit
2 limes
1 large pineapple
Appx 5c water
Appx 5c sugar
2T freshly grated orange rind

Wash and remove the seeds of the limes and the grapefruit and disce or put them through a meat grinder. Pare, core and chop the pineapple. 

Measure all the fruit including the juice, and add 1 1/2c 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 cugar for each cup of pulp. 

Cook over medium heat until sugar has dissolved, stirring constantly. Then cook over high heat until jelly thermometer reads 220-222F, or the syrup sheets (2 drops falling fromt he side of a spoon  and forming 1 large drop). 

Ladle into hot, sterilized jars and seal immediately. Process 10-15 mins.