Pineapple And Citrus Marmalade - cooking recipe

Ingredients

2 None grapefruit
2 None limes
2 None oranges
1 None pineapple (about 1 3/4 lbs), peeled, cored and finely chopped
2 3/4 lbs sugar (about 6 1/2 cups)
2 tbsp fresh lime juice

Preparation

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.
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.
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.
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.
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.