Wash the oranges and lemon and cut in quarters.
Remove and discard the seed, then force the rind and pulp through a food chopper.
Weigh the chopped fruit and add 1 quart water per pound fruit.
Bring to a boil and simmer for 1 hour.
Let stand for 20 minutes.
Peel and core the pineapple, then grate or finely chop the flesh.
Add the pineapple to the cooked fruit and cook until the pineapple is tender.
Allow to cool and weigh the combined fruits.
Add an equal amount of sugar and bring to a boil, stirring to dissolve the sugar.
Boil over high heat until the marmalade is of desired thickness.
Pack immediately into hot jars and seal.