REAL PINEAPPLE MARMALADE

1 small lime

1 orange

1 cup water

1 large ripe pineapple (about 3 1/2 lbs)

4 cups sugar

1. Wash lime and orange removing peels of lime and orange with veg peeler. Cut into very thin strips.  In med saucepan combine peels and water and bring to boil. Cove and simmer for 20 minutes. DO NOT DRAIN. Cut white membrane from fruit. Section  fruit over bowl to catch juices. Add sections and juice to mixture in saucepan. Return to boiling REduce heat. Simmer covered for 10 minutes  more. Transfer mixture ot an 8 or 10 qt Dutch oven or kettle.

2. Peel core and finely chop pineapple. Measure 4 cups pineapple, add the 4 cups pineapple to lime and orange mixture. Return mixture to boiling Reduce heat cook uncovered  over med heat about 20 minutes or till lime peel is very tender and pineapple is soft. Stir occasionally.

3. Add sugar stirring till dissolved. Heat to boiling, boil gently uncovered till mixture sheets off a metal spoon or reaches 220 degrees on jelly thermometer. Stirring frequently to prevent sticking. will take about 20 minutes

4. Ladle marmalade into hot sterilized half pint canning jars. leaving 1/4 inch head space. wipe jar rims and adjust lids. Process jars in a boiling water canner for 5 minutes, Start timing when water begins to boil. Remove jars from canner cool on racks or towels

makes about 5 half pints.