Orange and Pineapple Jam

Allow one large pineapple or two small ones to six large oranges, two and a half quarts of water and 4 lb. of sugar. Wash the oranges well, dry them and grate away the yellow part of the rind. Soak the oranges in water for 24 hours, changing the water twice, then drain them and cut them into thick slices, removing the pips but saving all the juice that escapes. Put the orange slices with all the juice and the two and a half quarts of water into the preserving pan. Bring to the boil and boil for three hours. Mean time pare the pineapple carefully removing all pits, and shred all the soft part away from the core with a fork, saving all the juice, but rejecting all the core. If preferred, the soft part of the pineapple may be grated but if shredded it should be shredded as finely as possible. When the oranges have boiled for three hours, add the sugar and pineapple, boil for an hour and a half longer, stirring gently until the sugar is dissolved. Tinned pineapple does not give as satisfactory a result as the fresh pineapple.

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