PINEAPPLE MARMALADE
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
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
APRICOT PINEAPPLE JAM
Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. -Carol Radil, New Britain, Connecticut.
Provided by Taste of Home
Time 1h30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
APRICOT PINEAPPLE MARMALADE
An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.
Provided by Ronalynne
Categories Fruit
Time 1h20m
Yield 8 cups, 30-40 serving(s)
Number Of Ingredients 5
Steps:
- Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
- Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
- Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.
PINEAPPLE JAM
This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
- Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.
ORANGE PINEAPPLE MARMALADE
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
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.
SURE.JELL FRESH PINEAPPLE JAM
Discover a new fresh pineapple jam recipe. With fresh pineapple, sugar and fruit pectin, you'll make a delicious batch of SURE.JELL Fresh Pineapple Jam!
Provided by My Food and Family
Categories Home
Time 7h
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 4
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 jars well before filling.
- Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately 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 necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
PINEAPPLE-APPLE MARMALADE JAM
I was given an abundance of pineapples and did not know what to do with them, so I canned them! This marmalade sort of tastes like the bottom of a pineapple-upside-down cake. It tastes great on toasted English muffins. Hope you like it!
Provided by QueenofSuburbs
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h55m
Yield 16
Number Of Ingredients 5
Steps:
- Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 1/2 hours.
- Place a few small plates in the freezer.
- Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
- Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
- Pack marmalade into hot, sterilized jars, filling to within 1/2 to 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 135.3 calories, Carbohydrate 35.1 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 1 mg, Sugar 31.8 g
MINTED PINEAPPLE-LIME MARMALADE
This mint-infused pineapple-lime marmalade makes a quick tropical-inspired condiment for roasted meats.
Categories Condiment/Spread Low Sodium Lime Pineapple Mint Summer House & Garden
Yield Makes about 6 8-ounce glasses
Number Of Ingredients 6
Steps:
- Peel and core the pineapples. Seed the limes, if necessary. Grind the pineapple with the limes in a meat grinder, using the coarsest blade. Put in a large pot with the sugar. Tie the bunch of mint securely, add to the pot and bring the mixture to a boil. Turn heat low, cover the pot and simmer for 1/2 hour, or until the fruits and rind are tender. Uncover, turn up the heat and boil vigorously until the mixture thickens and the juices become syrupy. Remove from heat, discard the bunch of mint, stir in the crème de menthe and the chopped mint leaves and pour into hot, sterilized jelly glasses. Cover with a thin layer of paraffin. When the paraffin has hardened, cover the glasses and store.
ORANGE-PINEAPPLE JAM
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
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
More about "pineapple apple marmalade jam recipes"
PINEAPPLE MARMALADE - LAUGHING SPATULA
From laughingspatula.com
5/5 (1)Total Time 12 minsCategory CondimentCalories 188 per serving
- Simmer on medium heat for about 10-12 minutes until thick, bubbly and starting to brown on the edges, stirring on occasion.
PINEAPPLE MARMALADE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (7)Total Time 2 hrsServings 6Calories 42 per serving
EASY PINEAPPLE JAM RECIPE - BELLY RUMBLES
From bellyrumbles.com
PINEAPPLE JALAPEñO JAM RECIPE - ATTAINABLE SUSTAINABLE®
From attainable-sustainable.net
PINEAPPLE-ONION MARMALADE - BETTER HOMES & GARDENS
From bhg.com
PINEAPPLE-MELON JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
DELICIOUSLY SIMPLE PINEAPPLE JAM RECIPE - HONEST …
From honestcooking.com
PINEAPPLE JAM - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
PINEAPPLE MARMALADE OR MERMELADA DE PIñA - LAYLITA'S …
From laylita.com
PINEAPPLE JAM RECIPE @ NOT QUITE NIGELLA
From notquitenigella.com
PINEAPPLE JAM (WITH OR WITHOUT PECTIN) - PRACTICAL SELF …
From practicalselfreliance.com
PINEAPPLE-APPLE MARMALADE JAM RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory Jam & SpreadServings 6Total Time 40 mins
HOW TO MAKE PINEAPPLE JAM WITH 2 INGREDIENTS [NATURAL]
From masalaherb.com
PINEAPPLE MARMALADE RECIPE - FOOD NEWS
From foodnewsnews.com
12 EASY AND TASTY PINEAPPLE APPLE JAM RECIPES BY HOME COOKS
From cookpad.com
PINK GRAPEFRUIT AND PINEAPPLE MARMALADE - AKA ANTI-WINTER JAM
From emmyandlien.com
DEBORAH'S ORANGE PINEAPPLE MARMALADE RECIPE - FOOD.COM
From pinterest.com
HOW TO MAKE MOUTHWATERING STAR FRUIT JAM || ORIGINAL JAM RECIPE …
From blueosa.com
PINEAPPLE JAM RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PINEAPPLE JAM ⋆ VINTAGE MOUNTAIN HOMESTEAD
From oneacrevintagehome.com
APRICOT PINEAPPLE JAM | JEN'S FAVORITE COOKIES
From jensfavoritecookies.com
PINEAPPLE HABANERO JAM » THE PRACTICAL KITCHEN
From thepracticalkitchen.com
PAPAYA-PINEAPPLE MARMALADE - THIS 1 IS SINFULLY DELICIOUS
From simplytrinicooking.com
ANNA POLYVIOU'S MARMALADE JAM RECIPE - 9KITCHEN
From kitchen.nine.com.au
MRS MACE PRESERVES: PINEAPPLE AND PASSION FRUIT JAM - BLOGGER
From mrsmacepreserves.blogspot.com
APPLE AND MARMALADE PIE - RICARDO
From ricardocuisine.com
PINEAPPLE APPLE JAM RECIPE BY DIANNARA.CALAMARES
LEMON-PINEAPPLE MARMALADE: RECIPE FOR A RAINY DAY
From tallcloverfarm.com
122 EASY AND TASTY PINEAPPLE JAM RECIPES BY HOME COOKS
From cookpad.com
APPLE ORANGE MARMALADE RECIPE - FOOD NEWS
From foodnewsnews.com
ORANGE PINEAPPLE MARMALADE - THERESCIPES.INFO
From therecipes.info
10 BEST PINEAPPLE JAM PECTIN RECIPES | YUMMLY
From yummly.com
3 WAYS TO MAKE PINEAPPLE JAM - WIKIHOW
From wikihow.com
PINEAPPLE ORANGE ROSEMARY JAM - SBCANNING.COM - HOMEMADE …
From sbcanning.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? JAM AND …
From nchfp.uga.edu
PINEAPPLE JAM FROM FRESH PINEAPPLE - POMONA'S UNIVERSAL PECTIN
From pomonapectin.com
BEST APRICOT PINEAPPLE JAM! - BOWL ME OVER
From bowl-me-over.com
APRICOT PINEAPPLE MARMALADE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PINEAPPLE JAM MARMALADE/ ENGLISH VERSION AGUIRRE'S KITCHEN
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love