Directions:
- Peel the oranges.
- 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.
- Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.
- Slice out the white, center membrane strip and discard.
- Puree the peeled oranges in a food processor.
- Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.
- Gradually stir in the dry pectin.
- Bring to a boil, add butter, and boil for one minute.
- Add the sugar. Bring back to a boil and boil hard for one minute.
- Ladle into seven, half-pint jelly jars, seal and process.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.39 Kcal (2313 kJ) | ||
| Calories from fat | 8.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 1% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 4.39mg | 0% | |
| Potassium | 419.67mg | 9% | |
| Total Carbs | 140.25g | 47% | |
| Sugars | 131.29g | 525% | |
| Dietary Fiber | 4.25g | 17% | |
| Protein | 2.62g | 5% | |
| Vitamin C | 95.6mg | 159% | |
| Calcium | 88.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 129.46 Kcal (542 kJ) | ||
| Calories from fat | 2.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.22g | 1% | |
|---|---|---|---|
| Cholesterol | 0.6mg | 1% | |
| Sodium | 1.03mg | 0% | |
| Potassium | 98.36mg | 9% | |
| Total Carbs | 32.87g | 47% | |
| Sugars | 30.77g | 525% | |
| Dietary Fiber | 1g | 17% | |
| Protein | 0.62g | 5% | |
| Vitamin C | 22.4mg | 159% | |
| Calcium | 20.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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