Orange-Pineapple Jam
"Delicious on buttered toast, cream cheese and bagles. Not overly sweet."
photo by Kathy228
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
7 half pints
ingredients
- 5 oranges
- 2 cups crushed pineapple (20 oz can)
- 1 cup water or 1 cup dry white wine
- 1 (1 3/4 ounce) box dry sugar-free pectin
- 3 1⁄2 cups sugar
- 1 teaspoon butter
directions
- Peel the oranges.
- 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.
- Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.
- Slice out the white, center membrane strip and discard.
- Puree the peeled oranges in a food processor.
- Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.
- Gradually stir in the dry pectin.
- Bring to a boil, add butter, and boil for one minute.
- Add the sugar. Bring back to a boil and boil hard for one minute.
- Ladle into seven, half-pint jelly jars, seal and process.
Questions & Replies
-
I followed the recipe, but it did not set up. What could I have done wrong? Can I still salvage it? -
What do you mean "to process" orange pineapple jam after cooking it and putting it in sealed jars?
Reviews
-
very nice.love the peels.will make again
RECIPE SUBMITTED BY
<P>Hello. I live in NE Ohio in a suburb about 20 miles from Lake Erie, and the Rock and Roll Hall of Fame.</P>
<P>Should I neglect to send you a thank-you if you review or photograph one of my recipes - please know that I am honored and truly appreciate your choosing one of my recipes. I hope you enjoyed it. <BR><BR>Thanks so much! <BR>k</P>
