Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
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Units: US | Metric
- 1Pare pineapple and shred.
- 2Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
- 3Measure fruit and add 3 pints of water for each pint of fruit.
- 4Set aside until the next day.
- 5Cook approximately 3 hours, or until rind is tender.
- 6Set aside until the next day.
- 7Measure and add an equal amount of sugar.
- 8Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
- 9Fill in sterilized jars and seal.
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Nutritional Facts for Grapefruit and Pineapple Marmalade
Serving Size: 1 (22 g)
Servings Per Recipe: 54
- Amount Per Serving
- % Daily Value
- Calories 5.9
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.1 mg
- Total Carbohydrate 1.6 g
- Dietary Fiber 0.2 g
- Sugars 0.8 g
- Protein 0.1 g