2 oranges
2 lemons

Wash, scrape and grind the oranges and lemons. Remove white veins and seeds. Measure and use three times as much water as pulp. Let stand overnight. Next a.m. boil 1 hour; cool. Add cup for cup sugar and mixture. Cook 15 minutes, briskly. Add one medium can (20 oz.) crushed pineapple. Cook 15 minutes more. Put in sterilized jars and seal.