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!

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
12 hrs 15 mins
total:
13 hrs 55 mins
Servings:
16
Yield:
2 jars
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

135 calories; protein 0.5g; carbohydrates 35.1g; fat 0.1g; sodium 1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
02/20/2019
The marmalade prior to canning was very tart despite the sugar which I felt was a lot for 1 cup of pineapple. A good tip; is to put the pineapple into the food processor prior to cooking it for smaller pieces. I chopped mine and the large pieces in the marmalade with the combination of orange apple & pineapple left an unpleasant texture. Could be the type of apple used or that being it is winter my pineapple was just not meant to be used for canning? Maybe after sitting it will get better however as of now I will not be making this again. Will update my review accordingly thank you for the recipe. Read More
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