Orange-pineapple marmelade (Canning and preserving)

 

Makes 6 half-pints

• Peel of 3 oranges
• Pulp of 6 oranges
• 2 cans (20 ounces each) crushed pineapple (do not drain)
• ¼ cup bottled lemon juice
• 5 cups sugar
• ½ teaspoon ground ginger

1. Peel 3 oranges ; put peel in a sauce pan with 1 cup of water and boil 40 minutes.
2. Remove from heat and drain ; slice into slivers.
3. Peel other oranges, remove white flesh, and slice orange pulp, removing seed and membrane.
4. Put peel, pulp, undrained pineapple, lemon juice, sugar, and ginger into a pan ; bring to a boil over high heat, stirring constantly to dissolve sugar.
5. Continue cooking over medium heat, stirring occasionally until the marmelade thickens and turns a beautiful amber color ; remove from heat and let sit to cool 5 to 7 minutes.
6. Remove any foam that has formed ; laddle into hot jars, wipe rims, seal, process in a water bath canner for 10 minutes.

BON APPÉTIT