Tuesday, January 22, 2008

Pineapple Orange Jam

I made this back in December, but hadn't tried it to know if it was good ... today was the day ... and it is DELICIOUS! One of the jars didn't set up completely and the other did ... go figure. Jam is weird like that.

5 oranges
2 cups crushed pineapple (20 oz can)
1 cup water
1 (1 3/4 ounce) box dry sugar-free pectin
3 1/2 cups sugar
1 teaspoon butter

Peel the oranges. Remove any extra thick, white pith from the peeled oranges. (I was psychotic about getting rid of all the white ... it's the bitter part ... so, I probably used more like 6 oranges to make the right amount). Cut the oranges in half, then quarters. Slice out the white, center membrane strip and discard. Cut out each individual section of the orange ... leaving any membrane behind. Puree the peeled oranges in a food processor. Add the crushed pineapple and puree that too ... I'm not a fan of big chunks in jam.

Into a heavy saucepan, measure out a total of 4 1/2 cups of the orange/pineapple puree. Add 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 for 20 minutes. Don't pull your hair out if it doesn't set up immediately ... heck, don't pull your hair out if it doesn't set ever ... jam can be tricky and it has a mind of it's own. It will be thicker and more "set" when it's cold out of the fridge. This is great on toast, and even better on a bagel with cream cheese!!!