Pineapple Marmalade

Directions

1. 1
   Remove orange and lemon peels with a vegetable peeler.
2. 2
   Cut into very thin strips.
3. 3
   In a medium saucepan combine peels and pineapple juice.
4. 4
   Bring to a boil.
5. 5
   Cover and simmer for 20 minutes.
6. 6
   Do not drain.
7. 7
   Cut white membranes off fruit.
8. 8
   Section fruit over a bowl to catch juices.
9. 9
   Discard seeds.
10. 10
    Add fruits and juices to peel mixture.
11. 11
    Simmer, covered 10 minutes more.
12. 12
    Add undrained pineapple.
13. 13
    Transfer fruit mixture to Dutch oven (8 quarts).
14. 14
    Stir in pectin.
15. 15
    Bring to rolling boil, stirring constantly.
16. 16
    Stir in sugar.
17. 17
    Return to full rolling boil.
18. 18
    Boil for 1 minute.
19. 19
    Stir constantly.
20. 20
    Remove from heat.
21. 21
    Quickly skim off foam.
22. 22
    Ladle at once into hot, clean 1/2 pint canning jars, leaving 1/4 inch headspace.
23. 23
    Wipe rims, adjust lids.
24. 24
    Process in boiling water bath for 15 minutes.
25. 25
    Start timing after water boils.