Three Fruit Marmalade
|Cantaloupes||6 Pound, halved (3 In Number)|
|Pineapple||2 1⁄2 Pound, peeled and cored (1 In Number)|
|Sugar||5 Cup (80 tbs)|
|Lemon juice||3 Tablespoon|
Remove and discard melon seeds; scoop pulp into large bowl.
Cut pineapple into 1-inch pieces; add to melon.
Using vegetable peeler, cut thin layer of peel from oranges; cut peel into 1-inch pieces and add to fruit.
Squeeze juice from oranges (should have 2/3 cup); set aside.
Place steel blade in work bowl.
Add 2 cups of the fruit mixture; process with on/off turns till finely chopped.
Transfer to large kettle or 8-quart Dutch oven.
Repeat to make a total of 8 cups finely chopped fruit, processing 2 cups at a time.
Stir in the reserved 2/3 cup orange juice, the sugar, and the lemon juice.
Bring fruit mixture to full rolling boil.
Boil hard, uncovered, 40 to 45 minutes or till syrup sheets off a metal spoon.
Stir frequently to prevent scorching, especially during the last 10 minutes.
Fill jars and process.