Categories: conserves, jams, jelly, marmalades, preserves
Ingredients
- 1 orange
- 1 small lime
- 1 cup orange juice
- 2 medium ripe pineapples (about 4lbs.)
- 4 cups sugar
Directions
- Wash orange and lime. Remove peels and white membrane from fruit; set aside.
- Cut peels into very thin strips. In a saucepan combine peels and orange juice. Bring to boiling, reduce heat. Cover and simmer for 20 minutes, do not drain.
- Section orange and lime over a bowl to catch juices. Add sections and juice to pan. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more. Transfer to a 6 to 8-quart pot.
- Peel, core and finely chop pineapple ( you should have 4 cups) Add pineapple to orange mixture. Return to boiling; reduce heat. Cook, uncovered, over medium-low heat about 20 minutes or until lime peel is very tender and pineapple is soft, stiffing occasionally. Add sugar, stirring until dissolved. Bring to a full, rolling boil, stirring frequently. Reduce heat to medium and boil gently, uncovered , until mixture sheets off a metal spoon, or reaches 220 degrees on a jelly thermometer, stirring frequently to prevent sticking. (about 20 to 25 minutes).
- Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims with a clean, damp cloth. Place prepared lids on jars. Add screw bands, tightening according to manufacturers
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directions. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water boils). Remove the jars form the canner ; cool jars on racks. Store in a cool, dry place. Refrigerate after opening.
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makes about 5 half-pints