Papaya-Pineapple Marmalade

2 cups finely diced ripe pineapple (2 lbs.)
2 cups diced ripe papaya
4 cups sugar
11/2 teaspoons grated lemon rind (½ lemon)
1/4 cup lemon juice
1-2 tablespoons fresh grated ginger, if desired
Mix pineapple and sugar in large shallow saucepan and let stand while
preparing the papaya. Add grated lemon rind and juice. Bring slowly to
boiling point and boil about 30 minutes until mixture sheets from spoon, or
until temperature reaches 224ºF. Pour into sterilized half-pint jars and seal.
This marmalade does not keep longer than 6 months.