Best Orange Pineapple Marmalade Recipes
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.
PEACH-PINEAPPLE-ORANGE MARMALADE
This is my Mom's peach marmalade recipe and I've enjoyed it for years. It's simple to make, uses few ingredients, and can easily be "canned" in jelly jars to save throughout the year.
Provided by leanne.ciarrocchi
Categories Fruit
Time 35m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Skin, dice and wash the peaches. Place in a large saucepan.
- Add the pineapple to the peaches and mix well.
- Slowly stir in the sugar.
- Boil the mixture for 20 minutes.
- Take it off the heat and stir in the orange jello.
- If you are using it right away, let it stand (stirring occasionally) and keep it in the refrigerator. If you want to keep it in jelly jars, pour the hot mixture into the jars you are using. Seal with rings and bands, then turn the jar over onto its lid and leave it sit overnight. It will seal without a pressure canner.
MICROWAVE ORANGE PINEAPPLE MARMALADE
A friend of mine gave me a few bags of oranges from her tree, so I went on a hunt for recipes using oranges and this is one of them. It's so simple and it's really good.
Provided by Boca Pat
Categories Breakfast
Time 25m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Put quartered oranges into food processor that is fitted with a metal blade and process until ground.
- In micro safe 2 1/2 qt dish, combine oranges, pineapple, sugar and lemon juice.
- Stir and mix it well.
- Micro on high for 10 minutes or until it boils, stirring half way thru.
- Continue to micro on high for another 3 minutes.
- Cool, stirring occasionally.
- Can be kept in refrigerator for up to a month and can be frozen for up to 6 months.
CARROT-PINEAPPLE-ORANGE MARMALADE
This is a wonderful marmalade recipe from Ball's 2010 Blue Book Guide to Preserving. which was their 100th anniversary edition. It adds a new twist to regular orange marmalade. The marmalade is an essential ingredient in a muffin recipe that I wanted to make, so I decided to make a batch for that purpose, and in the end I discovered the marmalade is so good with other things, too. (NOTE: The weight of the pectin might not be exact. The site would not let me list the pectin as just 1 pouch as was listed in the book. It wanted a specific weight, but my pectin pouches were not labeled for size. So I took the pectin weight from the box (that contained 2 pouces) and listed the box weight as 6 ounces.)
Provided by Northwestgal
Categories Oranges
Time 1h15m
Yield 4 half-pints
Number Of Ingredients 8
Steps:
- Peel lemons, removing just a small portion of the white pith. Slice peel into thin strips; set aside. Squeen juice from lemons and measure 1/3 cup lemon juice.
- In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar, allspice and nutmeg, stirring until sugar dissolves. Bring to a boil over medium-high heat. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, sitrring constantly. Remove from heat. Skim foam if necessary. Slowly stir marmalade 2 minutes.
- Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band). Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 626.4, Fat 0.3, SaturatedFat 0.1, Sodium 24.8, Carbohydrate 161.8, Fiber 2.8, Sugar 156.1, Protein 0.9
ORANGE PINEAPPLE MARMALADE RECIPE
Provided by Jaxson
Number Of Ingredients 7
Steps:
- TAKE ORANGES AND LEMONS CUT RINDS IN THIN PIECES, SAVE 1 1/2 CUPS. SQUEEZE JUICES FROM FRUIT AND SET ASIDE. PUT RINDS IN PAN WITH 2 CUP WATER/JUICE. ADD 1/8 TSP OF BAKING SODA. BRING TO A BOIL, COVER, REDUCE HEAT AND SIMMER FOR 20 MINUTES ADD CHOPPED FRUIT AND 2 CUPS WATER/JUICE. SIMMER FOR 10 MINUTES ADD BOX OF JELLO, PECTIN, AND 7 CUPS OF SUGAR BRING TO A FULL BOIL AND BOIL FOR ONE MINUTE, STIRRING CONSTANTLY FILL CLEAN JARS, SEAL, BOIL IN CANNER FOR 15 MINUTES MAKES 9 PINTS
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