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Ingredients
- 1 1/2 cups sugar
- 2 1/2 cups chopped orange sections (6 medium)
- 2 tablespoons lemon juice
- 1 (8-oz.) can crushed pineapple in juice, undrained
- 2 (0.6-oz.) packages instant pectin
Method
- Stir together first 4 ingredients in a medium glass or nonmetallic bowl. Let stand 15 minutes.
- Gradually stir in pectin; stir 3 minutes. Let stand 30 minutes.
- Spoon mixture into clean (1/2-pt.) jars or other freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze upright. Store in freezer up to 1 year. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing, and use within 3 weeks.
- Note: We tested with Ball RealFruit Instant Pectin.
