Orange and Pineapple Marmalade
- Total Time: 20 minutes
- Yield: approximately 5 cups 1x
Description
This vibrant orange and pineapple marmalade combines the sweetness of fresh pineapple with the tangy zest of navel oranges for a delightful spread.
Ingredients
Units
Scale
- 1 cup finely chopped fresh pineapple
- 3-4 medium navel oranges
- 4 1/4 cups sugar
- 3/4 cup water
- 1 box SURE JELL powdered fruit pectin
Instructions
- Prepare glass jars or plastic containers and lids by washing them in hot soapy water or in a dishwasher. I like to use 1/2 pint and 1/4 pint size jars, but feel free to use any size.
- Remove the colored part of peel from the oranges using a vegetable peeler or zester. I like to use one of these. It works perfectly to remove small strips of zest. If you use a vegetable peeler, cut the peel into thin slivers, or finely chop. Peel and discard the remaining white part of peel from the oranges. Finely chop the orange fruit, discarding any membranes and saving any juice. Mix fruit and juice with the slivered peel and add the pineapple. Measure 2-1/3 cups of the fruit mixture into a large bowl. If you have extra, discard or save for another use. Stir in sugar. Microwave on high for 3 minutes, stirring every minute. Allow to sit for several hours stirring occasionally until all sugar crystals are dissolved. If necessary microwave again for 3 minutes to dissolve any remaining sugar crystals.
- When fruit mixture is completely combined with the sugar, combine the water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir continuously for 3 minutes.
- Fill all containers immediately to within a 1/2″ of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using.
Notes
The number of oranges needed will depend on their size; ensure the prepared fruit mixture equals exactly 2-1/3 cups. This marmalade can be stored in the refrigerator for up to 3 weeks or frozen for longer storage. Use fresh, ripe fruit for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 0
- Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 0
can I use liquid pectin?
How many cups does this make?and will it work with pineapple from the freezer?
Can I water bath can this recipe?