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Orange and Pineapple Marmalade

3 pints of water to each pint of fruit I pint of sugar to each pint of cooked material Remove the outside of the pineapple; the "eyes" may be removed easily with a strawberry huller; with the same utensil or a silver fork, pick the flesh in shreds from the core; cut the oranges and lemon in quarters and each quarter in slices as thin as possible. Measure the fruit; add the water, cover, and set aside until the next day; let boil until the rind of the fruit is exceedingly tender; it will take three or more hours; set aside until the next day; measure, add the sugar, and let boil rapidly until the syrup thickens when tested on a cold dish. This marmalade requires a little longer cooking than marmalade made entirely of citrus fruits.