Orange-Pineapple Jam

Directions

1. 1
   Peel the oranges.
2. 2
   Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain and rinse til cool and chop the peel.
3. 3
   Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.
4. 4
   Slice out the white, center membrane strip and discard.
5. 5
   Puree the peeled oranges in a food processor.
6. 6
   Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.
7. 7
   Gradually stir in the dry pectin.
8. 8
   Bring to a boil, add butter, and boil for one minute.
9. 9
   Add the sugar. Bring back to a boil and boil hard for one minute.
10. 10
    Ladle into seven, half-pint jelly jars, seal and process.