1 cup crushed or minced pineapple, preferably fresh
granulated sugar
Directions
Peel the cantaloupe, remove the seeds, and coarsely
process fruit in a food processor or blender, or chop
rather fine.
Quarter the lemon and orange
Slice paper thin using
great care and a very sharp knife
Hand slicing works
better here than using a machine.
Measure the quantity of fruit and add 3/4 cup sugar
for each cup of fruit
Place in a large crock or porcelain-
lined heavy pot
Allow to marinate overnight.
Place the fruit in a heavy preserving kettle
Cook, stir-
ring frequently, for 45 minutes, or until thick and bub-
bly
Meanwhile, sterilize the jars and serving container
you wish to use by placing them in a large pot with 1
inch of water
Boil, remove from heat, and allow to
almost cool.
Skim the marmalade with a metal spoon
Place in ster-
ilized jars and seal with paraffin
It is not necessary to
add the paraffin if you wish to serve within a day or two.
To serve, place the cooled marmalade in a glass bowl,
or even a footed compote
