Orange-Pineapple Jam

1. 1

   Peel the oranges.

2. 2

   Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain and rinse til cool and chop the peel.

3. 3

   Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.

4. 4

   Slice out the white, center membrane strip and discard.

5. 5

   Puree the peeled oranges in a food processor.

6. 6

   Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.

7. 7

   Gradually stir in the dry pectin.

8. 8

   Bring to a boil, add butter, and boil for one minute.

9. 9

   Add the sugar. Bring back to a boil and boil hard for one minute.

10. 10

    Ladle into seven, half-pint jelly jars, seal and process.

* Per serving · 4 servings · Values may vary.

No additional tips available.