Pineapple, Orange and Lemon Jam

 

 

4 Medium Oranges

2 Lemons

¾ pint Water

½ level tsp Bicarbonate of Soda

¾ lb Pineapple

4 ½ lbs Sugar

1 bottle Certo

 

1.         Wash the oranges and lemons and remove the skin in quarters using a

sharp knife.

 

2.         Pare off and discard about half of the white pith.

 

3.         Shred the skins very finely and place in a pan with ¾ pint of water and

the bicarbonate of soda.

 

4.         Bring to the boil and simmer covered for about 10 minutes until the

skins can be crushed very easily between the thumb and forefinger,

stir occasionally.

 

5.         Cut up the peeled fruit discarding the pips and tough skin.

 

6.         Add the pulp and juice to the cooked fruit and simmer, covered, for a

further 20 minutes.

 

7.         Cut up the pineapple very thinly and add to the prepared citrus fruits,

making up the weight with water and to 2 ¾ lbs if necessary.

 

8.         Place in a large preserving pan and add the sugar, heat gently, stirring

occasionally until the sugar has dissolved.

 

9.         Add a small knob of butter and bring to a full rolling boil and boil for 5

minutes.

 

10.            Remove from the heat and stir in the Certo.

 

11.       Stir and skim by turns for 5 minutes to cool slightly to prevent fruit from

floating.

 

12.       Pot and cover in the usual way.