Ingredients:
Two medium oranges
One (15-1/2-ounce) can crushed pineapple, drained
4 cups sugar
2 tablespoons lemon juice

Wash oranges; cut into quarters. Remove seeds and membrane from each piece. Grind non-peeled fruit in food processor or meat grinder.

Combine ground fruit and remaining ingredients in a deep 2-1/2-quart casserole. Microwave at high for ten minutes or until mixture comes to a boil. Stir after six minutes. Microwave at high two or three minutes.

Pour mixture into jelly jars or frozen food containers.

Cover with lids; let stand four hours.

Freeze marmalade up to one year, or refrigerate up to three weeks. Serve at room temperature.

Recipe makes four cups.

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