1/4 c. orange juice
5 tbsp. lemon juice
1 tsp. ginger juice (I use dry ginger)
3 c. papaya, chopped, peeled
2 c. crushed pineapple, canned - put in last
Grated rind 1 lemon
Grated rind 1/2 orange

Cook pulp 25 minutes or so, and add: 1 cup sugar per each cup of pulp (I added 3 cups). Cook down again, and add: 2 cups crushed pineapple. Cook down again, total time 2 hours. Makes 4 jelly glasses. Can be frozen or covered with paraffin.