Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------MAKES: 2 PINTS----------------------------
2 lg Oranges 1 ea Pk reduced calorie powdered
20 oz Can crushed pineapple, -fruit pectin (1 3/4 oz.)
-undrained 1/2 c Coconut
1 c Sugar 1/2 t Rum extract

Using vegetable peeler or zester, remove 1 tablespoon orange peel from
oranges beingcareful not to include white membrane. Cut peel into
slivers to equal 1 tablespoon. Set aside. Peel orange, removing as
much white membrane as possible. Section oranges removing seeds to
yield 1 1/2 cups. Finely chop by hand or in food processor. Transfer
to 3-qt pan; add pineapple. In small bowl, combine sugar and pectin;
mix well. Stir into orange and pineapple; let stand 5 minutes. Bring
to a boil over high heat, stirring constantly. Boil vigorously for 1
minute. Remove from heat. Stir in reserved orange peel, coconut, and
rum extract. Carefully ladle into hot clean jars to within 1/2" of
tops. Wipe, quickly cover with tight fitting lids. Let stand at room
temperature until cool. Refrigerate at least 24 hours. Store in
fridge up to three weeks or freeze up to three months. Carolyn's
Note: The only nutritional information I noted was that there is no
fat. Source: Handwritten Carolyn Shaw's Collection

Submitted By CAROLYN SHAW On 10-31-94

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