Orange Pineapple Marmalade Recipes

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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.

DEBORAH'S ORANGE PINEAPPLE MARMALADE



Deborah's Orange Pineapple Marmalade image

I created this recipe after several trial-and-error experiences. I finally nailed it! This sweet and citrusy marmalade cooks up nicely, retains tons of gorgeous color and doesn't require added pectin! This is a family favorite...friends and relatives ask for this at Christmas for a wonderful gift :)

Provided by Chef Dissa Debba

Categories     Oranges

Time 2h20m

Yield 4 pints

Number Of Ingredients 5

5 large oranges
1 (20 ounce) can crushed pineapple
1 lemon
5 cups sugar
5 cups water

Steps:

  • Thinly slice oranges in a mandolin or salad slicer (if there are big chunks, slice them thinly with a knife), also do this with the lemon, removing any seeds. Put slices in a big pot and add pineapple and water. Bring to a boil. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • While the fruit is cooking, prepare your jars and lids, sterilizing all tools. Place a plate in the freezer, you will test a drop of jam on it later.
  • Add the sugar and stir frequently until it reaches 222-223 degrees, or about 40-45 minutes. It should be thick and a darker color. Take out plate from freezer and put a small spoonful of jam on it, let sit for 30 seconds. Tilt the plate and if it's runny, it's not set and needs to be boiled longer. If it barely moves and is a thick gel, the jam is ready to be canned.
  • Put hot jam into hot, sterilized jars. Put on lids and rings, put in a boiling bath for 10-15 minutes. Sit on rack or thick towel to cool and make sure all the tops are firmly sealed down, with no bump in the middle. Enjoy!

Nutrition Facts : Calories 1164.9, Fat 0.4, SaturatedFat 0.1, Sodium 13.1, Carbohydrate 300.6, Fiber 7.1, Sugar 291.9, Protein 2.9

ORANGE-PINEAPPLE JAM



Orange-Pineapple Jam image

Make and share this Orange-Pineapple Jam recipe from Food.com.

Provided by Kathy228

Categories     Citrus

Time 55m

Yield 7 half pints

Number Of Ingredients 6

5 oranges
2 cups crushed pineapple (20 oz can)
1 cup water or 1 cup dry white wine
1 (1 3/4 ounce) box dry sugar-free pectin
3 1/2 cups sugar
1 teaspoon butter

Steps:

  • Peel the oranges.
  • Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain and rinse til cool and chop the peel.
  • Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.
  • Slice out the white, center membrane strip and discard.
  • Puree the peeled oranges in a food processor.
  • Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.
  • Gradually stir in the dry pectin.
  • Bring to a boil, add butter, and boil for one minute.
  • Add the sugar. Bring back to a boil and boil hard for one minute.
  • Ladle into seven, half-pint jelly jars, seal and process.

Nutrition Facts : Calories 478.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.4, Sodium 5.2, Carbohydrate 122.1, Fiber 2.8, Sugar 118.9, Protein 1.2

ORANGE MARMALADE



Orange Marmalade image

Provided by Alton Brown

Categories     condiment

Time P1DT1h45m

Yield 10 (8-ounce) jars

Number Of Ingredients 4

1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

Steps:

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
  • Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
  • Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

PINEAPPLE JALAPENO MARMALADE



Pineapple Jalapeno Marmalade image

Provided by Ingrid Hoffmann

Categories     condiment

Time 35m

Yield 3 cups

Number Of Ingredients 5

1 (20-ounce) can crushed pineapple in juice, strained
4 cups sugar
1 orange, zested and juiced
1 lemon, zested and juiced
2 jalapenos, seeded and minced

Steps:

  • Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
  • Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
  • Remove from heat and cool before serving.
  • Store in refrigerator for up to 1 month or in the freezer for 6 months.

ORANGE PINEAPPLE MARMALADE RECIPE



ORANGE PINEAPPLE MARMALADE Recipe image

Provided by Jaxson

Number Of Ingredients 7

4 ORANGES
1 1/3 PKG PECTIN
7 CUPS SUGAR
3 LEMONS
32 OZ MARDIAN ORANGES
1 PKG ORANGE JELLO
15 OZ CRUSHED PINEAPPLE

Steps:

  • TAKE ORANGES AND LEMONS CUT RINDS IN THIN PIECES, SAVE 1 1/2 CUPS. SQUEEZE JUICES FROM FRUIT AND SET ASIDE. PUT RINDS IN PAN WITH 2 CUP WATER/JUICE. ADD 1/8 TSP OF BAKING SODA. BRING TO A BOIL, COVER, REDUCE HEAT AND SIMMER FOR 20 MINUTES ADD CHOPPED FRUIT AND 2 CUPS WATER/JUICE. SIMMER FOR 10 MINUTES ADD BOX OF JELLO, PECTIN, AND 7 CUPS OF SUGAR BRING TO A FULL BOIL AND BOIL FOR ONE MINUTE, STIRRING CONSTANTLY FILL CLEAN JARS, SEAL, BOIL IN CANNER FOR 15 MINUTES MAKES 9 PINTS

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 DIJON SAUCE FOR HAM



Orange-Pineapple Dijon Sauce for Ham image

Add this recipe to your three-ingredient-delicious list. Orange marmalade, pineapple and a little mustard combine in a fruity, zippy sauce-perfect on ham!

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 3/4 cup sauce for basting and about 6 (2-Tbsp.) servings of sauce for serving with sliced ham.

Number Of Ingredients 3

1 can (8 oz.) pineapple slices, undrained
1 cup orange marmalade
2 Tbsp. GREY POUPON Dijon Mustard

Steps:

  • Drain pineapple, reserving liquid. Mix reserved pineapple liquid, marmalade and mustard until well blended. Reserve 3/4 cup of the mustard mixture to brush on a ham during the last 30 minutes of baking time.
  • Pour remaining 3/4 cup mustard mixture into small saucepan; cook on medium heat until heated through, stirring occasionally. Serve over ham slices. Use pineapple slices to decorate ham before baking or serve pineapple slices with sliced baked ham.

Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

ORANGE PINEAPPLE SYRUP



Orange Pineapple Syrup image

Crushed pineapple and orange marmalade add citrusy flair to this syrup. It'll make plain pancakes, waffles or French toast extra special.-Lorrie McCurdy, Farmington, New Mexico

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 6

1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup water
1/4 cup crushed pineapple
2 tablespoons orange marmalade
1 teaspoon maple flavoring

Steps:

  • In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the pineapple, marmalade and maple flavoring. Refrigerate leftovers.

Nutrition Facts : Calories 162 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 41g carbohydrate (40g sugars, Fiber 0 fiber), Protein 0 protein.

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