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
- 1 cup (165 g) finely chopped fresh pineapple
- 3-4 medium navel oranges
- 4 1/4 cups (850 g) sugar
- 3/4 cup (180 ml) 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
Find it online: https://honestcooking.com/orange-pineapple-marmalade-recipe/
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Frequently Asked Questions
Why does the recipe use powdered pectin rather than relying on the natural pectin in the oranges?
One box of SURE-JELL powdered pectin is added to guarantee a reliable set. Oranges have moderate natural pectin, but the pineapple adds very little, so the powdered pectin ensures the marmalade gels consistently. The pectin is dissolved in ¾ cup of water and brought to a full boil before being stirred into the fruit-sugar mixture.
How important is it to measure exactly 2? cups of the fruit mixture?
Very important. The notes specifically call this out: the pectin and sugar quantities in this recipe are calibrated for exactly 2? cups of prepared fruit. If you use more or less, the marmalade may not set properly or could be too sweet. Any extra fruit beyond 2? cups should be discarded or saved for another use.
How long does this marmalade keep, and can it be frozen?
The marmalade keeps in the refrigerator for up to 3 weeks. Extra containers can be frozen for up to one year and thawed in the refrigerator before use — so it’s worth making the full batch even if you won’t use all of it right away. 
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?