Best Pineapple Cantaloupe Marmalade Recipes

PINEAPPLE CANTALOUPE MARMALADE

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!

TANGY PINEAPPLE MARMALADE

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.

CANTALOUPE MARMALADE

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 MARMALADE

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.

FRUIT SALAD SUPREME

Steps:

• Cut cantaloupe and pineapple into large bite-size pieces; place the pieces, along with the grapes, and any other fruits desired, and place in a large bowl.
• Combine the orange marmalade, lemon juice, and orange juice in a tightly covered small container; shake to mix well.
• Pour marmalade mixture over the fruit.
• Let set overnight to blend flavors.
• Just before serving, mix in EITHER blueberries OR strawberries and any other fruit desired.
• Preparation time varies depending on the amount of different types of fruit put inches.