Recipes by Di Swann
1. Finely slice grapefruit and lemon or chop in a food processor and place in a glass or ceramic bowl. Cover with water and leave overnight.
2. In a large saucepan or preserving pan add the pulp and pineapple with juice and boil for 30-45 minutes until peel is soft. Add the sugar and continue boiling rapidly for another 30 minutes or until setting point is reached. Pour into hot sterilised jars and seal.