Pineapple Marmalade - oranges

Method

• Remove orange and lemon peels with a vegetable peeler.
• Cut into very thin strips.
• In a medium saucepan combine peels and pineapple juice.
• Bring to a boil.
• Cover and simmer for 20 minutes.
• Do not drain.
• Cut white membranes off fruit.
• Section fruit over a bowl to catch juices.
• Discard seeds.
• Add fruits and juices to peel mixture.
• Simmer, covered 10 minutes more.
• Add undrained pineapple.
• Transfer fruit mixture to Dutch oven (8 quarts).
• Stir in pectin.
• Bring to rolling boil, stirring constantly.
• Stir in sugar.
• Return to full rolling boil.
• Boil for 1 minute.
• Stir constantly.
• Remove from heat.
• Quickly skim off foam.
• Ladle at once into hot, clean 1/2 pint canning jars, leaving 1/4 inch headspace.
• Wipe rims, adjust lids.
• Process in boiling water bath for 15 minutes.
• Start timing after water boils.