Pineapple marmalade ingredients:
- 2 grapefruits, middle size
- 2 limes (or lemon)
- 2 oranges, middle size
- 4.4 cups (1 l ) water
- 1 pineapple (about 1.8 lb or 800 grams)
- 2.9 lb (1.3 kg) sugar
- 2 tablespoons fresh lemon juice
Peel grapefruits, limes and oranges, remove white spongy part from it and chop that peel in fine pieces.
Remove white spongy part from fruits also and chop fruit pulp in small pieces.
Combine chopped fruits with peel in saucepan, pour water over it and let it stand like that over night.
Next day peel pineapple, chop it in small pieces and mix it in saucepan with citrus fruits. Cook it in low temperature to boil for about 45 minutes, till peel become soft.
Measure the liquid that you get and pour the same quantity of sugar (on 4.4 cups (1 liter) of liquid, add 2.2 lb (1 kg) of sugar).
Return saucepan on the heat to boil, add fresh lemon juice in it and cook it for 35 minutes more (stir it occasionally) or till marmalade thicken as you wanted.
Canning pineapple preserves:
Remove it from the heat and let it stand for 5 minutes before you pour it in a warm sterilized jars. Seal the jars and store them in dark and cold place.