Ingredients for Orange Pineapple Jam
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How to Make Orange Pineapple Jam
- Peel the oranges and set aside the peels.
- Place the orange peels in a small saucepan, cover with water, and simmer for 20-25 minutes, or until tender enough to pierce with a fork.
- Drain the peels, rinse with cold water, and chop finely.
- Peel the oranges, removing as much of the thick white pith as possible (some is okay!).
- Cut oranges in half, then quarters. Remove the white center membrane and discard.
- Puree the peeled oranges in a food processor until smooth.
- In a heavy-bottomed saucepan, combine 2 cups of orange puree, 1 cup of chopped peel, 2 cups of undrained crushed pineapple, and 1/2 cup of water or white wine.
- Gradually whisk in the powdered pectin until fully incorporated.
- Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Add the 1/2 cup butter and boil for 1 minute, stirring constantly.
- Stir in 4 cups of sugar.
- Return to a rolling boil and boil hard for exactly 1 minute, stirring constantly to prevent scorching.
- Remove from heat and skim off any foam.
- Ladle the hot jam into sterilized half-pint jelly jars, leaving 1/4 inch headspace.
- Wipe jar rims clean, seal, and process in a boiling water bath for 10 minutes (adjust processing time based on altitude).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
475g
Fat
1g
Carbs
40g
