Title: Orange pineapple marmalade
 Categories: Preserve, Marmalade, Pineapple, Orange
      Yield: 1 Servings
 
      4 lg Oranges
      2 c  Water
      4 c  Granulated sugar
     28 oz Canned crushed pineapple
           With juice
 
  Grate rind from oranges.  Put rind and water into saucepan.  Use
  orange for another purpose.  Bring to a boil.  Cover and simmer until
  soft, about 5-10 minutes.  Strain juice into a saucepan.  Add sugar
  and crushed pineapple. Bring to a boil, stirring often.  Boil rapidly
  for about 35 minutes, stirring 2 or 3 times, until thick enough. Cool
  a teaspoonful on a chilled saucer to see if it jells.  Fill hot
  sterilized jars to within 1/4 inch of top.  Seal.  makes 3 half pints
  and 1 small jar.
  
  Origin: Jean Pare's Preserving Book. Shared