Title: Pineapple-Orange Marmalade
Categories: Jam
Yield: 6 Half-pints

AMERICAN MEASUREMENTS
1	lg	Pineapple; about 5 pounds
1	lg	Orange
2	tb	Minced fresh ginger
3	c	Granulated sugar

Wash 6 half-pint jars and keep hot until needed. Prepare lids as manufacturer directs.

Remove rind and core from pineapple; finely chop fruit to make about 4-1/2 cups. Rinse the orange. Using a very sharp knife, slice into very slender rounds, measuring about 1/8-inch thick. Remove any seeds and discard, then finely chop the orange slices. Place pineapple and orange in a 5-quart pot. Stir in ginger and sugar until well-blended.

Bring mixture to boiling; reduce heat and cook, uncovered and stirring often, for about 25 minutes, or until the mixture reaches the jell point (220 degrees F (or adjust for your altitude).

Ladle hot marmalade into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.

Process in a boiling water canner for 10 minutes (or adjust to your altitude). Makes 6 half-pint jars.

Source: Adapted from "Canning, Freezing & Drying," by The Editors of Sunset Books and Sunset Magazine; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997

From: Dorothy Flatman Date: 08-19-97 (13:03) The Pine Tree Bbs (222) Cooking(F)

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