- Coarsely grate the skin of 2 oranges and blanch these zest for 5 minutes in boiling water.
- Meanwhile, press and recover the juice of the other 2 oranges.
- Cool the zest with water and mix them with oranging juice.
- Blanch the 2 peeled oranges for 5 minutes in boiling water, cool them with water and dice them (1 to 2 cm). Weigh 400g.
- Peel the pineapple, remove the woody part in the center and cut them into diced about 1 cm. Weigh 800g.
- Pour the pineapple, the pieces of oranges, the zest with the orange juice and the sugar in a jam bowl, mix and bring to a boil.
- From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes.
- Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
- Split then proceed without waiting for the pots, close them and turn them back for 1 min, then put them back to the place to let them cool.
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