Pineapplejalapenomarmalade Recipes

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PINEAPPLE-APPLE MARMALADE JAM



Pineapple-Apple Marmalade Jam image

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

1 pineapple, cored and finely chopped
1 apple - peeled, cored, and chopped
1 ¾ cups white sugar
½ cup orange juice
1 teaspoon lemon zest

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

PINEAPPLE JALAPENO MARMALADE



Pineapple Jalapeno Marmalade image

This stuff is so good! It starts off sweet and leaves with just a touch of heat. I love it on crackers with a dab of cream cheese and it even tastes good on a spoon. I think you could probably use it in any way that you would use jalapeno jelly. It is becoming a new family favorite. From Ingrid Hoffman

Provided by cookiedog

Categories     Pineapple

Time 35m

Yield 3 cups

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple in juice, strained
4 cups sugar
1 orange, juice and zest of
1 lemon, juice and zest of
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.

Nutrition Facts : Calories 1185.6, Fat 0.4, Sodium 3.2, Carbohydrate 306.4, Fiber 4.2, Sugar 294.5, Protein 1.7

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.

PINEAPPLE-GINGER MARMALADE



Pineapple-Ginger Marmalade image

Categories     Candy     Ginger     Pineapple     Winter     Simmer     Boil

Yield makes about 5 cups (1.6 kg)

Number Of Ingredients 6

1 large pineapple, peeled, eyes removed, cored, and quartered
1 navel orange, preferably organic
10 cups (2.5 liters) water
5 cups (1 kg) sugar
6 tablespoons (3 ounces/85 g) chopped Candied Ginger (page 252)
1 tablespoon dark rum

Steps:

  • Cut the pineapple into 1/4- to 1/2-inch (6-mm to 1.5-cm) cubes. Cut the orange, unpeeled, into quarters. Slice each quarter as thinly as possible, then chop the slices into 1/4-inch (6-mm) bits.
  • Put the chopped pineapple and orange in a large pot or a Dutch oven. Add the water, bring to a boil over high heat, then decrease the heat to medium-low and simmer for 30 minutes. Remove from the heat, cover, and let stand at room temperature for at least 2 hours, or up to overnight.
  • To finish the marmalade, add the sugar to the pineapple mixture, bring to a boil over medium-high heat, and cook until the mixture reaches the jelling point (use the wrinkle test, right, to judge when it's done).
  • Stir in the candied ginger and rum, then ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
  • Storage
  • The marmalade will keep for at least 6 months in the refrigerator.
  • the wrinkle test
  • The sugar, moisture, and pectin content of fresh fruits is so variable that it's difficult to know exactly how long jam or marmalade must cook in order to gel. In my recipes, I shy away from giving cooking times because I don't want anyone setting the kitchen timer and walking away from a pot of simmering fruit only to come back to an unfortunate surprise. Rather than rely on cooking times and candy thermometers, I use the "wrinkle test" to test jams and marmalades. You'll need a cold plate for testing the preserves with the wrinkle test, so be sure to put one in the freezer before you start cooking.
  • In most cases, it'll appear that not much is happening until 15 or 20 minutes into cooking. Then, the bubbles will get larger; this is when you should be more vigilant and stir the mixture, scraping the bottom of the pot to make sure nothing is sticking. When the juices become a thick, heavy syrup and the fruit mounds a bit is the point at which you should start checking for doneness using the wrinkle test: Turn off the heat and put a little spoonful of the preserves on the chilled plate. Return the plate to the freezer and, after a few minutes, nudge the jam with your finger. If it wrinkles, it's ready.
  • If you'd prefer to use a candy thermometer, jam and marmalades set at about 220°F (105°C). Always clip the thermometer to the pot before cooking begins to avoid breakage that can result from temperature shock.

MINTED PINEAPPLE-LIME MARMALADE



Minted Pineapple-Lime Marmalade image

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

2 large pineapples
5 limes, quartered
6 cups sugar
small bunch of fresh mint
1/2 cup crème de menthe liqueur
1/4 cup chopped mint leaves

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.

PAPAYA PINEAPPLE MARMALADE



Papaya Pineapple Marmalade image

Make and share this Papaya Pineapple Marmalade recipe from Food.com.

Provided by morgainegeiser

Categories     Low Protein

Time 30m

Yield 1 cup

Number Of Ingredients 3

1/2 cup diced papaya
1/2 cup diced pineapple
3 tablespoons sugar

Steps:

  • In a small saucepan, cook the fruit and sugar over medium low heat for 20 minutes.
  • Serve warm or cold.

Nutrition Facts : Calories 218.7, Fat 0.3, SaturatedFat 0.1, Sodium 7, Carbohydrate 56.5, Fiber 2.4, Sugar 51.5, Protein 0.8

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