Cherry Pineapple Marmalade Recipes

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PINEAPPLE MARMALADE



Pineapple Marmalade image

This marmalade is great on toast, as a marinade or topping for pork or chicken, add it to frosting for a tropical twist on a cake, or even as the main ingredient for an agua fresca.

Provided by Yoly

Time 1h25m

Yield 16

Number Of Ingredients 7

1 large fresh pineapple - peeled, cored, and sliced
½ cup pineapple juice
½ cup brown sugar
2 whole cloves
1 (4 inch) cinnamon stick
¼ cup lemon juice
1 tablespoon lemon zest

Steps:

  • Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
  • Coarsely blend pineapple in a blender. Set aside.
  • Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
  • Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 24 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.7 g, Sodium 3.7 mg, Sugar 18.8 g

ORANGE PINEAPPLE MARMALADE



Orange Pineapple Marmalade image

This sweet citrusy marmalade from Stephanie Heise of Rochester, New York is perfect for spreading on English muffins or biscuits. It also makes a delicious housewarming or hostess gift.

Provided by Taste of Home

Time 30m

Yield 4 cups.

Number Of Ingredients 4

2 medium oranges
2 cans (8 ounces each) crushed pineapple, drained
4 cups sugar
2 tablespoons lemon juice

Steps:

  • Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.

TANGY PINEAPPLE MARMALADE



Tangy Pineapple Marmalade image

The horseradish adds a little tang to offset the sweetness. Stir into pulled pork, add a topping to grilled or roasted chicken, fish, or pork, or stir some into fried rice or BBQ sauce. The sky's the limit on ways to serve this.

Provided by lutzflcat

Time 2h15m

Yield 36

Number Of Ingredients 4

1 fresh pineapple
1 ¼ cups white sugar
1 medium lime, zested and juiced
2 teaspoons prepared horseradish

Steps:

  • Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
  • Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
  • Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 8.3 g

SONNY'S MARMALADE



Sonny's Marmalade image

Clementine-cherry-pineapple marmalade. My son, Sonny, insists I name every recipe after him. This is sweet and tasty and goes good on anything-- toast, bagels, crackers--really anything.

Provided by sara

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h40m

Yield 42

Number Of Ingredients 6

4 clementines, zested and peeled, or more to taste
1 (16 ounce) can pitted sour cherries, drained
1 (8 ounce) can pineapple chunks, drained
2 tablespoons lemon juice
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
5 cups white sugar

Steps:

  • Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
  • Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
  • Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
  • Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 26.6 g, Fiber 0.3 g, Protein 0.2 g, Sodium 0.9 mg, Sugar 26.1 g

EASY ORANGE CHERRY MARMALADE



Easy Orange Cherry Marmalade image

An easy way to turn store-bought marmalade into something special by adding a few extra ingredients. Very little prep work, great to make for gifts! It is good on toast and biscuits; I have served it over cream cheese with crackers.

Provided by Elly in Canada

Categories     Oranges

Time 25m

Yield 8 cups

Number Of Ingredients 5

1 (8 ounce) jar maraschino cherries
3 (16 ounce) jars orange marmalade
3 tablespoons fresh lemon juice
1 cup walnuts, coarsely chopped (I prefer slivered almonds)
1 cup golden raisin (optional)

Steps:

  • Drain and chop cherries, set aside.
  • In a saucepan over LOW heat, combine all other ingredients.
  • Heat gently until mixture comes to a boil, approximately 10 - 15 minutes.
  • Stir in cherries; return to boil, then remove from heat and pour into prepared jars.
  • If your jars do not seal, store in refrigerator.
  • Note: If marmalade is too thick to pour over cream cheese, heat gently in saucepan or microwave.

Nutrition Facts : Calories 562.1, Fat 9.6, SaturatedFat 0.9, Sodium 96.7, Carbohydrate 127.1, Fiber 3.1, Sugar 113.6, Protein 2.8

CHERRY PINEAPPLE MARMALADE



Cherry Pineapple Marmalade image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

16 ounces cherries
0.75 cups cherry juice
29 ounces pineapple
2 units lemon
7.5 cups sugar
1 jars pectin

Steps:

  • Drain cherries (save juice), chop cherries. Combine cherries & pineapple with juice. Add lemon juice & sugar. Take cherry juice, add water to make 3/4 cup.
  • Bring to boil, stirring constantly! Boil 2 minutes. Add pectin, stir.
  • Fill (freshly boiled jars) while still hot, immediately! Thickens as it cools!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PEAR MARMALADE



Pear Marmalade image

"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." - Patty Schreck Davenport, Washington

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 7

4 to 5 medium ripe pears, peeled and quartered
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
2 tablespoons lemon juice
1 tablespoon grated orange zest
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Steps:

  • In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

PINEAPPLE CHERRY LOAVES



Pineapple Cherry Loaves image

Pineapple adds a fun twist to this holiday quick bread, plus it wakes each delicious bite nice and moist. My family prefers this to traditional fruitcake. -Dolores Peltier, Warren, Michigan

Provided by Taste of Home

Time 1h30m

Yield 3 loaves (16 slices each)

Number Of Ingredients 11

1-3/4 cups butter, softened
2 cups sugar
8 large eggs, room temperature
1 teaspoon vanilla extract
3-3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 cans (8 ounces each) pineapple chunks, drained
1 jar (10 ounces) red maraschino cherries, drained and halved
1 jar (10 ounces) green maraschino cherries, drained and halved
2 cups chopped walnuts

Steps:

  • In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, salt and baking powder; add to creamed mixture until well blended. Stir in pineapple, cherries and nuts. Pour into three greased and floured 8x4-in. loaf pans., Bake at 325° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 187 calories, Fat 11g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

CHERRY MARMALADE



Cherry Marmalade image

This is the taste of summer!! This is from the Ball Complete Book of Home Preserving. The recipe is for under 1,000 feet elevation so adjust it for your area.

Provided by Samantha in Ut

Categories     Fruit

Time 1h10m

Yield 8 ounce jars, 4 serving(s)

Number Of Ingredients 4

2/3 cup chopped seeded orange (unpeeled)
4 cups pitted sweet cherries
4 tablespoons lemon juice
3 1/2 cups granulated sugar

Steps:

  • Prepare canner, jars and lids.
  • In a large saucepan, combine orange, cherries, juice. Bring to a boil over medium-high heat. Reduce heat, cove and boil gently, stirring frequently, until peel is tender,about 20 minutes. Maintaining boil, gradually stir in sugar. Boil hard, stirring frequently, until mixture reaches gel stage, about 30 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
  • Ladle hot marmalade into hot jars, leaving 1/4 in headspace. Remove air bubbles and adjust headspace, if necessary by adding more marmalade. Wipe rim and put on lids and bands.
  • Place jars in canner, bring to a boil and process 15 minutes.

Nutrition Facts : Calories 786.5, Fat 0.3, SaturatedFat 0.1, Sodium 0.1, Carbohydrate 203, Fiber 3.8, Sugar 196.6, Protein 1.9

GRAPEFRUIT AND PINEAPPLE MARMALADE



Grapefruit and Pineapple Marmalade image

Tangy and sweet, this beautifully colored preserve is an heirloom recipe from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Provided by Molly53

Categories     Pineapple

Time P2DT1h

Yield 9 6-ounce jars, 54 serving(s)

Number Of Ingredients 4

1 pineapple
1 grapefruit
1 lemon
sugar

Steps:

  • Pare pineapple and shred.
  • Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
  • Measure fruit and add 3 pints of water for each pint of fruit.
  • Set aside until the next day.
  • Cook approximately 3 hours, or until rind is tender.
  • Set aside until the next day.
  • Measure and add an equal amount of sugar.
  • Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
  • Fill in sterilized jars and seal.

Nutrition Facts : Calories 6, Sodium 0.1, Carbohydrate 1.7, Fiber 0.2, Sugar 0.8, Protein 0.1

PEACH-PINEAPPLE-ORANGE MARMALADE



Peach-Pineapple-Orange Marmalade image

This is my Mom's peach marmalade recipe and I've enjoyed it for years. It's simple to make, uses few ingredients, and can easily be "canned" in jelly jars to save throughout the year.

Provided by leanne.ciarrocchi

Categories     Fruit

Time 35m

Yield 6 pints

Number Of Ingredients 4

6 cups fresh peaches
2 cups crushed pineapple (20 oz. can)
6 1/2 cups sugar
6 ounces orange Jell-O

Steps:

  • Skin, dice and wash the peaches. Place in a large saucepan.
  • Add the pineapple to the peaches and mix well.
  • Slowly stir in the sugar.
  • Boil the mixture for 20 minutes.
  • Take it off the heat and stir in the orange jello.
  • If you are using it right away, let it stand (stirring occasionally) and keep it in the refrigerator. If you want to keep it in jelly jars, pour the hot mixture into the jars you are using. Seal with rings and bands, then turn the jar over onto its lid and leave it sit overnight. It will seal without a pressure canner.

PINEAPPLE-ONION MARMALADE



Pineapple-Onion Marmalade image

This can be served warm with cooked chicken or pork, or spread on toasted baguette slices or crackers with cream cheese. This is the $200 winner of the BFG Everything Onion Category. March 2007

Provided by cookiedog

Categories     Sauces

Time 1h15m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 7

2 lbs white onions, chopped (5 cups)
1/4 cup cooking oil
1 (8 ounce) can crushed pineapple (juice pack)
1 cup cider vinegar or 1 cup white wine vinegar
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon salt

Steps:

  • In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning).
  • Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet.
  • Bring to boiling, stirring to dissolve sugars; reduce heat.
  • Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
  • Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.

Nutrition Facts : Calories 112, Fat 2.8, SaturatedFat 0.4, Sodium 63, Carbohydrate 21.7, Fiber 0.9, Sugar 19.1, Protein 0.6

PISTACHIO-CHERRY-PINEAPPLE MARSHMALLOW DESSERT



Pistachio-Cherry-Pineapple Marshmallow Dessert image

A refreshing and simple dessert made with instant pistachio pudding, Cool Whip®, marshmallows, and pineapple. Perfect on a warm summer day.

Provided by melissa loudy

Time 1h5m

Yield 8

Number Of Ingredients 6

2 (3 ounce) packages instant pistachio pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (10.5 ounce) package fruit flavored mini marshmallows
1 (8 ounce) can fruit cocktail
1 (8 ounce) can crushed pineapple
1 (4 ounce) jar maraschino cherries

Steps:

  • Stir together instant pistachio pudding mix, frozen whipped topping, mini marshmallows, fruit cocktail, crushed pineapples, and maraschino cherries in a large bowl. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 357.5 calories, Carbohydrate 73.5 g, Fat 5.2 g, Fiber 0.7 g, Protein 1.5 g, SaturatedFat 4.7 g, Sodium 373.5 mg, Sugar 38.4 g

SLOW COOKER CHERRY AND PINEAPPLE DELIGHT



Slow Cooker Cherry and Pineapple Delight image

A good friend gave me this recipe and I converted it for the slow cooker. A great dessert for Sunday afternoon. Serve with ice cream on top.

Provided by Terry

Categories     Desserts     Cakes     Pineapple Cake Recipes

Time 1h40m

Yield 10

Number Of Ingredients 5

1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, undrained
1 (18 ounce) package yellow cake mix
½ cup salted butter, melted
½ cup chopped walnuts

Steps:

  • Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
  • Mix cake mix and butter together in a bowl. Spread evenly over cherry and pineapple. Sprinkle with walnuts.
  • Cover and cook on High for 1 1/2 to 2 hours, or on Low for 3 to 4 hours. Spoon into serving dishes and serve warm.

Nutrition Facts : Calories 443.1 calories, Carbohydrate 66.1 g, Cholesterol 25.4 mg, Fat 19.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 7.1 g, Sodium 412 mg, Sugar 30.4 g

CERTO PEARADISE MARMALADE



CERTO Pearadise Marmalade image

Fresh pears, orange and lemon, canned pineapple, maraschino cherries, sugar and pectin are cooked then processed in a canner for delicious marmalade.

Provided by My Food and Family

Categories     Home

Time 2h

Yield Makes about 9 (1-cup) jars or 144 servings, 1 Tbsp. each.

Number Of Ingredients 8

2-1/2 cups prepared fruit (about 2 lb. fully ripe Bartlett pears)
1 orange
1 lemon
1 can (8-1/4 oz.) crushed pineapple in juice, undrained
1/4 cup chopped maraschino cherries
7 cups sugar, measured into separate bowl (See tip below.)
1/2 tsp. butter or margarine
1 pouch CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and core pears. Finely chop or grind fruit. Measure exactly 2-1/2 cups prepared fruit into 6- or 8-quart saucepot. Remove colored part of peel from orange using vegetable peeler; set aside. Remove and discard remaining white part of peel from orange. Chop fruit, reserving any juice; add to saucepot. Repeat procedure with lemon; add to saucepot. Cut reserved orange and lemon peels into thin slivers, or chop or grind; add to saucepot. Stir in pineapple in juice and cherries.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
  • Stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle quickly into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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From recipeland.com


RECIPES > CONDIMENTS > HOW TO MAKE CHERRY PINEAPPLE JAM
4 qt Pitted cherries 2 c Crushed pineapple Sugar Combine fruits and add an equal weight of sugar. Heat slowly to boiling. Simmer 3/4 hour. Pour into platters.
From mobirecipe.com


CHERRY PINEAPPLE DUMP CAKE- JUST 5 INGREDIENTS!
2020-08-16 Instructions. Preheat oven to 350 degrees. Spray a 9 X13 inch baking dish with nonstick baking spray. Spread the crushed pineapple with the juice into the prepared baking dish. Spread cherry pie filling on top of the crushed pineapple. Evenly spread cake mix over top of the layers of pineapple and cherry and press down firmly.
From gonnawantseconds.com


PINEAPPLE MARMALADE - LAUGHING SPATULA
Instructions. Combine ingredients in large saucepan. Bring to a simmer. Simmer on medium heat for about 10-12 minutes until thick, bubbly and starting to brown on the edges, stirring on occasion. Serve warm or chilled with your favorite chicken or fish.
From laughingspatula.com


9 TEMPTING GROUND CHERRY RECIPES + THE BEST WAY TO ENJOY THEM
2020-09-30 Directions. Preheat your oven to 350F. In a cast iron skillet, melt half of the stick of butter over low heat then turn off. In a small bowl, toss the ground cherries with half of the brown sugar and half of the flour. Pour the …
From ruralsprout.com


SONNY'S MARMALADE | RECIPESTY
Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
From recipesty.com


PAPAYA PINEAPPLE MARMALADE RECIPE. - CARIBBEANPOT.COM
2015-03-02 1 /3 cup lemon juice. 1 tablespoon grated ginger. pinch salt. tablespoon honey. Peel and cube the pineapple and papaya ( Click to watch how shop, peel and cube a papaya – Click to watch how to peel, core and cube a pineapple) and set aside. Then using a pairing knife, cut off some of the rind off the lemons and slice them thinly (Chiffonade).
From caribbeanpot.com


CHERRY-PINEAPPLE MARMALADE - RECIPE - COOKS.COM
2012-02-09 CHERRY-PINEAPPLE MARMALADE : 2 c. (480 mL) finely chopped, pitted, tart red cherries 2 c. (480 mL) sugar 2 c. (480 mL) finely chopped, cored, pared, fresh pineapple (about 1 med.) Combine all ingredients. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 10 minutes. As mixture thickens, stir frequently to prevent …
From cooks.com


CHERRY PINEAPPLE DUMP CAKE - AMANDA'S COOKIN'
2021-10-04 Instructions. Drain the pineapple tidbits of their juice. Combine in a large bowl with cherry filling and extract. Use a rubber spatula to mix. Pour the contents into a 2 quart baking dish. Dust the dried yellow cake mix over the casserole dish, covering all of the fruit filling. Pour melted butter over the dry cake mix.
From amandascookin.com


MARMALADES - KERR HOME CANNING
COOK carrots, gated rind of lemons and oranges and orange pulp in a small amount of water (about 5 cups) until tender (40-45 minutes). Add the ginger, sugar, pineapple and pineapple juice. Cook until thick and clear. Add lemon juice and cook 5 minutes. Pour into sterilized KERR Jars and seal while hot.
From kerrhomecanning.com


CHERRY-PINEAPPLE MARMALADE RECIPE - RECIPECURIO.COM
2008-08-21 CHERRY-PINEAPPLE MARMALADE. 3 cups fresh pitted cherries 3 cups sugar 1 cup canned pineapple, cut in small pieces . Cook together until thick. Watch closely and stir often as it may burn when nearly done. Can at once in clean hot jars and seal immediately. Print A Copy Of This Recipe: More Recipes For You To Enjoy: No related posts. One Response to …
From recipecurio.com


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