Pineapple Marmalade
A vibrant pineapple marmalade combining citrus peels and tropical pineapple for a tangy, sweet spread perfect for breakfast or gifting, appealing to fruit lovers and jam enthusiasts.
Ingredients
Instructions
- Remove orange and lemon peels with a vegetable peeler.
- Cut peels into very thin strips.
- In a medium saucepan, combine peels and pineapple juice.
- Bring to a boil.
- Cover and simmer for 20 minutes.
- Do not drain.
- Cut white membranes off fruit.
- Section fruit over a bowl to catch juices.
- Discard seeds.
- Add fruits and juices to peel mixture.
- Simmer, covered, 10 minutes more.
- Add undrained crushed pineapple.
- Transfer fruit mixture to a Dutch oven (8 quarts).
- Stir in pectin.
- Bring to a rolling boil, stirring constantly.
- Stir in sugar.
- Return to a full rolling boil and boil for 1 minute.
- Stir constantly.
- Remove from heat.
- Quickly skim off foam.
- Ladle at once into hot, clean 1/2 pint canning jars, leaving 1/4 inch headspace.
- Wipe rims, adjust lids.
- Process in boiling water bath for 15 minutes.
Tips & Substitutions
For a smoother marmalade, consider blending the fruit mixture after cooking. If fresh fruit isn't available, you can substitute with canned fruit in juice, but reduce the sugar slightly. To enhance flavor, add a pinch of salt or a splash of vanilla extract. Ensure your jars are sterilized before filling to avoid contamination.
Serving Suggestions
Pineapple marmalade is delightful on toast or served alongside scones for breakfast. It pairs beautifully with a cheese platter, especially creamy cheeses. Consider using it as a glaze for meats or in sauces, or as a topping for desserts like cheesecake or ice cream. It also complements dishes like Vegetable Turkey Pockets.
Storage & Reheating
Store the sealed marmalade in a cool, dark place for up to a year. Once opened, keep it in the refrigerator and consume within a month. To reheat, gently warm in a saucepan over low heat until spreadable, or use the microwave in short intervals.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Marmalade contains roughly 55 calories, with 0g protein, 14g carbohydrates, and 0g fat. It is a good source of vitamin C (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I reduce the sugar in this pineapple marmalade recipe?
Yes, you can reduce the sugar, but keep in mind that it may affect the setting of the marmalade. The sugar helps with preservation and texture, so if you reduce it, consider using a low-sugar pectin for better results.
How can I make this recipe vegan-friendly?
This recipe is already vegan as it does not contain any animal products. Ensure you use vegan-certified pectin and check that your sugar is free from bone char processing, as some sugars are refined using animal products.
What if my marmalade doesn't set properly?
If your marmalade hasn't set after cooling, you can reprocess it. Simply pour it back into a pot, add more pectin, and bring it to a boil again. This should help it reach the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).