4 c, firmly packed fresh mint leaves
3 1/4 c. water, divided
1 med. orange
1 med. lemon
1 (6 oz.) can frozen pineapple juice concentrate, thawed
3 3/4 c. sugar
1 (1 3/4 oz.) box fruit pectin
1 tsp. mint extract

In a medium saucepan, combine mint leaves and 2 1/2 cups water. Cover and bring to a boil over high heat. Reduce to medium; simmer 30 minutes. Remove from heat; cool to room temperature. Chill 8 hours or overnight. Strain mixture into a large bowl. Reserve 2 cups mint water; discard leaves. Peel orange and lemon; cut peels into very thin strips. Place peels and remaining water in a large saucepan; bring to a boil over high heat. Reduce heat to medium low, cover and simmer 10 minutes, stirring occasionally. Finely chop fruit pulp and discard seeds. Add fruit, pineapple juice and reserved mint water to peel mixture. Cover and simmer 12 minutes longer. Add sugar and pectin and bring to a boil over medium-high heat. Boil 1 minute, stirring constantly. Remove from heat. Stir in extract. Skim foam from the top of marmalade. Store in sealed jars. Store in refrigerator. Yield: about 2 pints.