Grate rind from oranges. Put rind and water into saucepan. Use orange for other purpose.
Bring to a boil, cover and simmer until soft, about 5-10 minutes. Strain juice into saucepan.
Add sugar and crushed pineapple. Bring to a boil, stirring often.
Boil rapidly for about 35 minutes, stirring 2 or 3 times, until thick enough.
Cool a teaspoon on a chilled saucer to see if it jells.
Fill hot sterilized half pint jars to within a 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.