If you're new to canning, freezer preserves are an excellent place to start. Most use instant pectin, need minimal cooking, and are not processed in boiling water. Even if you're an old hand at putting up, you'll appreciate this recipe. It's as easy and sunny as a Southern Saturday morning, and it won't heat up your kitchen.
1 1/2 cups sugar
2 1/2 cups chopped orange sections (6 medium)
2 tablespoons lemon juice
1 (8-oz.) can crushed pineapple in juice, undrained
2 (0.6-oz.) packages instant pectin
How to Make It
Stir together first 4 ingredients in a medium glass or nonmetallic bowl. Let stand 15 minutes.
Gradually stir in pectin; stir 3 minutes. Let stand 30 minutes.
Spoon mixture into clean (1/2-pt.) jars or other freezer containers, leaving 1/2-inch headspace. Seal, label, and freeze upright. Store in freezer up to 1 year. Thaw completely (about 1 day) in refrigerator before using. Refrigerate after thawing, and use within 3 weeks.
Note: We tested with Ball RealFruit Instant Pectin.