Wife uses recipe linked below but substitutes pineapple for the peaches so it is Pineapple-Orange Marmalade. Works great has a glaze for ham, chicken, pork chops, etc. and is just the right texture for brushing on. It is also a great center cake filling. Dave Here is a link that might be useful: Peach Orange Marmalade

FROZEN PINEAPPLE AND FRUIT SALAD 1 package of cream cheese 2 tbsp. mayonnaise Pinch of salt 1/2 pt. heavy cream 1/4 lb. soft marshmallows 1 (#2) can sliced pineapple 1 (#2) can fruit cocktail 16 maraschino cherries Work in 2 tablespoons mayonnaise with 1 package cream cheese, adding a pinch of salt. Whip 1/2 pint heavy cream and add soft marshmallows; cut in small pieces. Combine and add pineapple; cut in small pieces fruit cocktail (all well drained). Add maraschino cherries. Put in ice cube tray and freeze until firm, overnight if possible.

Shambo, after I got a couple of cans of 'crushed' pineapple that were more like 'pineapple sauce', I started buying only cans of pineapple slices and pineapple chunks. The pineapple slices are easier to cut up into bits when a recipe calls for crushed p'apple than the chunks are. I always want the texture and toothie-ness of defined bits of pineapple. Although I've not tried it, I don't think the food processor would work very good for chopping p'apple. BTW, you might try 'pineapple tidbits' if you can find them. There are several brands of them...Del Monte, Dole & Great Value (Wal-Marts' house brand). I've not used them yet since I mostly use p'apple for upside down cake & stir fry. So I only keep chunks & slices in the pantry & make tidbits out the slices on the rare occasion that I need them.

would it then also stand to reason then that I could take any of the other fruits Ball says don't need lemon juice, food process them into pulp, combine them with honey in the same ratio as the recipes above, but add half, little or no pectin, follow the same boiling and processing instructions, and call it sauce? With a couple of provisions. First the natural pectin amount will vary from fruit to fruit and degree of ripeness. So consistency could be an issue if you don't use the pectin. If that doesn't matter then second provision - high acid fruits only. Learn your fruit pHs and when in doubt, add lemon juice or citric acid. You'd need avoid using (or would have to add lemon juice) with any of the borderline or low-acid fruits like figs, mangoes, windfall apples, melons, some berries, etc. See https://foodsafety.wisc.edu/business_food/files/Approximate_pH.pdf Third, degree of desired sweetness will vary from fruit to fruit of course so amount of honey needed may also vary. And do keep in mind that using honey does have some provisions of its own - pasteurization, not for babies, tends to crystalize, etc. We prefer using the Ball Lo-No sugar pectin for all our jams and in most cases we add no sugar OR honey as we prefer the 100% fruit flavors of jams. Wife and I have tried the Pomona several times but neither of us really care for the mouth feel it results in so Ball Lo-No is our go-to pectin. Dave