4 oranges
1 lemon
Sugar
1 pineapple or 4 c. canned pineapple, grated

Wash the oranges and lemon, remove seeds and either slice fruit or put in through the food chopper. Weigh fruit and to each pound add 2 pints of water. Cook for 1 hour and set aside for 24 hours. Add chopped or grated pineapple. Then cook until fruit is tender, cool and add pound for pound sugar and cook until thick. Pour into sterilized jars and seal while hot.