Step 1

Peel the fruit and put into a stainless steel pot. Bring to a simmer for 5 minutes. The fruit is much easier to peel if it has been frozen and thawed first.

Step 2

After the fruit has cooked down, ladle the fruit and juice into a strainer and stir with a spoon over a bowl to remove the pulp and juice. Discard the pits and any bits that were too large to strain.

Step 3

Measure 24 cups of the rendered fruit and juice and place into a clean pot.

Step 4

Add 4 boxes of pectin. [Sure -Jell] Stir well.

Step 5

Add 2 teaspoons of butter to reduce the foam. Bring to a full boil over high heat.

Step 6

THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED. Stir constantly. Boil for 2 minutes.

Step 7

Add the sugar and orange zest and boil for one minute. THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED.

Step 8

Use a large spoon to remove any foam. Place the pot on a burner that is on the lowest setting just to keep the jam warm while you work pouring the warm liquid into the jars.

Step 9

Ladle the hot jam into sterilized jars. I use the dishwasher to sterilize my jars.

Step 10

Seal and place the jars into a canning steamer to steam for 10 minutes.

Step 11

Cool and store at room temperature. Refrigerate after opening.

Step 12

This jam will keep in your pantry for 1 year.