Recipe

Lime-pineapple Relish Recipe

Print Recipe

Ingredients

Directions

Step #1 Makes about 7 half-pints.
Step #2 Wash & remove the seeds of the limes and the grapefruit & dice or put them through a meat grinder.
Step #3 Pare, core & chop the pineapple.
Step #4 Measure all the fruit including the juice, & add 1 1/2 c of water for each c of fruit; let this stand overnight.
Step #5 The next morning, simmer the fruit & water, uncovered, over low heat/flame until the fruit is tender, about 1 hr.
Step #6 Measure the mixture again & add the orange rind & 1 c of sugar for each c of pulp.
Step #7 Cook over med-heat/flame until sugar has dissolved, stirring constantly.
Step #8 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 & forming 1 large drop).
Step #9 Ladle into hot, sterilized jars & seal as soon as possible.
Step #10 To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim & threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices.
Step #11 While contents are hot, cover with a 1/8-inch layer of paraffin.
Step #12 When paraffin has set, add another layer of melted paraffin, tilting & rotating the jar to seal completely.
Step #13 Jams & Jellies - 1975.
Enjoy the LIME-PINEAPPLE RELISH recipe

Viewing LIME-PINEAPPLE RELISH Receipe