This beautiful orange and pineapple marmalade is made from a recipe that will bring divine flavor to your taste buds.
By Chris Scheuer
Orange and Pineapple Marmalade
Author: Chris Scheuer
Recipe Type: Side
- 1 cup finely chopped fresh pineapple
- 3-4 medium navel oranges
- 4 ¼ cups sugar
- ¾ cup water
- 1 box SURE JELL powdered fruit pectin
- Prepare glass jars or plastic containers and lids by washing them in hot soapy water or in a dishwasher. I like to use ½ pint and ¼ 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 ½" 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.
The number of oranges is approximate and will depend on the size of your fruit. The important thing in this recipe is that the amount of prepared fruit mixture equals exactly 2-1/3 cups. Jam and jelly making is an exact science, unlike other types of cooking where measuring is not as critical. If the fruit and sugar proportions are not precise your jam/jelly/marmalade will not set correctly.