1    Grapefruit

      2    Limes

      1 lg Pineapple

           Approximately 5 cups water
           Approximately 5 cups sugar
           -(2 1/2 pounds)
      2 tb Freshly grated orange rind

  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