PINEAPPLE CANTALOUPE MARMALADE
The pineapple and cantaloupe compliment each other really well. Makes a beautiful marmalade that is tasty too. I choose to add a kick of spice but either way, this will be a great addition to your canning collection.
Provided by Tammy Brownlow
Categories Jams & Jellies
Time 35m
Number Of Ingredients 4
Steps:
- 1. In a large stock pot sterilize jars and lids while working on marmalade.
- 2. Peel, core, and chop pineapple.
- 3. Place in food processor with chopped cantaloupe.
- 4. Puree until thick with small pieces of fruit. It should make about 2 1/2 cups puree.
- 5. Dice bird peppers if adding to marmalade.
- 6. Add fruit, sugar, and peppers(if using) to dutch oven. Turn heat to medium high.
- 7. Cook until mixture begins to boil. reduce heat to medium low.
- 8. Simmer for 15 minutes.
- 9. Pour into jars that have boiled for 10 minutes.
- 10. Place lids on jars and process in water bath for 10 minutes.
- 11. Remove and let rest undisturbed for 24 hours. Any jars that haven't sealed properly may be stored in the refrigerator. Enjoy!
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.
TANGY PINEAPPLE MARMALADE
The horseradish adds a little tang to offset the sweetness. Stir into pulled pork, add a topping to grilled or roasted chicken, fish, or pork, or stir some into fried rice or BBQ sauce. The sky's the limit on ways to serve this.
Provided by lutzflcat
Time 2h15m
Yield 36
Number Of Ingredients 4
Steps:
- Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
- Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
- Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 8.3 g
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.
PINEAPPLE JALAPENO MARMALADE
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.
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
DEBORAH'S ORANGE PINEAPPLE MARMALADE
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
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
CANTALOUPE MARMALADE
Tastes like sunshine in a jar! My mom loves cantaloupes and was thrilled to receive a jar for Christmas. Yummy on hot biscuits! This is a Southern, Californian and Mexican/Tex Mex recipe. Melons are grown in these places!
Provided by Sharon123
Categories Lunch/Snacks
Time 50m
Yield 4-5 cups
Number Of Ingredients 3
Steps:
- Place the cantaloupe in a bowl and add the lemon juice and rind.
- Pour the sugar over the top and let stand overnight.
- Transfer to a large kettle and cook over low heat, stirring frequently, until thick.
- Let cool to room temperature, then stir to keep the fruits evenly distributed.
- Pour in hot sterilized glasses and seal.
PINEAPPLE JALAPENO MARMALADE
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
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
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
More about "pineapple cantaloupe marmalade 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
PINEAPPLE MARMALADE RECIPE - QUERICAVIDA.COM
From quericavida.com
PINEAPPLE MARMALADE OR MERMELADA DE PIñA
From laylita.com
CANTALOUPE PINEAPPLE JAM – VANILLA BEAN OPTIONAL!
From sbcanning.com
LEMON-PINEAPPLE MARMALADE: RECIPE FOR A RAINY DAY
From tallcloverfarm.com
CANTALOUPE MARMALADE - RECIPE - COOKS.COM
From cooks.com
PINEAPPLES IN MARMALADE CLOUDS CAKE - HANDY.RECIPES
From handy.recipes
CANTALOUPE MARMALADE RECIPES | RECIPEBRIDGE RECIPE …
From recipebridge.com
20 CANTALOUPE RECIPES FOR REFRESHING MEALS - INSANELY GOOD
From insanelygoodrecipes.com
#PINEAPPLE MARMALADE RECIPES | JUST A PINCH RECIPES
From justapinch.com
CANTALOUPE MARMALADE – MARION KAY SPICES
From marionkay.com
CANTALOUPE PINEAPPLE JAM | KEEPRECIPES: YOUR UNIVERSAL RECIPE …
From keeprecipes.com
You'll also love