Pineapple And Citrus Marmalade

1. 1

   Peel rind thinly from grapefruit, limes and oranges, avoiding white pith. Cut rind into thin strips. Remove and discard pith from citrus fruit; reserve seeds and tie in piece of muslin. Chop citrus flesh finely. Combine rind, muslin bag, citrus flesh and 4 cups water in large bowl. Cover and let stand overnight.

2. 2

   Transfer fruit mixture to large saucepan, adding pineapple; bring to a boil. Reduce heat to low; simmer, covered, for 45 mins or until rind is very tender. Discard muslin bag.

3. 3

   Measure fruit mixture, allow 1 cup sugar to each cup of fruit mixture. Return fruit mixture with sugar to pan on high heat. Stir, without boiling, until sugar dissolves.

4. 4

   Add lime juice; boil, uncovered, stirring occasionally, for 35 mins or until marmalade jells when tested. (To test for a jam's setting point, place a small quantity of the mixture onto a saucer. Allow to cool. If its ready, it will gel and wrinkle when moved.) Let stand for 5 mins.

5. 5

   Pour hot marmalade into hot sterilized jars; seal while hot. Label and date jars when cold. Store in a cool dry place. Once opened, store in the refrigerator.

No additional tips available.