Best Pineapple Onion Marmalade Recipes

PINEAPPLE-ONION MARMALADE

Steps:

• In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning).
• Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet.
• Bring to boiling, stirring to dissolve sugars; reduce heat.
• Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
• Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.

CUBAN TURKEY IN THE CAJA CHINA WITH SWEET AND SOUR PINEAPPLE MARMALADE

Steps:

• Pat the turkey dry with paper towels. Combine the rub ingredients in a small bowl and rub the turkey with the mixture on the inside and outside.
• Make the marinade: Put all the marinade ingredients in a blender and blend to combine. Fill an injector with the mixture and inject the turkey all over. It will plump with the fluid.
• Place the turkey, breast side down, in a disposable aluminum pan. Put the pan inside the Caja China box. Place the lid tray in position and build a charcoal fire in the tray (I use a chimney starter to make this easy). Roast the turkey in the box (no peeking!) for 1 1/2 hours, continuously adding charcoal as it burns out. You will use about 8 pounds of charcoal per hour.
• While the turkey is roasting, make the marmalade: In a medium saucepan over medium-high heat, whisk the orange juice, vinegar, 2 tablespoons water, and the brown sugar until the sugar dissolves. Add the pineapple, onion, and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Simmer, stirring occasionally, until the mixture has thickened, about 15 to 30 minutes. Season to taste with salt and pepper.
• Carefully remove the lid from the Caja China (have a safe place to set it down, as the charcoal is still burning on top). Use the tongs to flip the turkey breast side up. Replace the lid and allow the turkey to roast for another 40 minutes, until the internal temperature of the thigh meat reaches at least 165 degrees. Remove the turkey and tent it with foil for 15 minutes. Slice and serve on buns if desired, with pan juices and pineapple marmalade.

EASIEST EVER MARMALADE

Steps:

• PLACE FRUIT INTO FOOD PROCESSOR. PULSE UNTIL CHOPPED - DO NOT PUREE.
• IN A LARGE DEEP METAL SAUCE PAN, COMBINE FRUIT, PINEAPPLE WITH JUICE AND SUGAR. BRING TO A BOIL OVER MEDIUM HIGH HEAT, STIRRING TO DISSOLVE SUGAR. BOIL HARD, STIRRING CONSTANTLY UNTIL MIXTURE BEGINS TO SHEE FROM A METAL SPOON, APPROX 20 MINUTES.
• ADD CHERRIES AND BOIL UNTIL MIXTURE REACHES GEL STAGE, ABOUT 5 MINUTES. REMOVE FROM HEAT AND TEST JEL. ONCE JEL STAGE HAS BEEN REACHED ADD 2 TBSP GOOD VODKA (I USED REGULAR FLAVOR BUT WOULD BE GOOD WITH ANY OF THE FLAVORED TOO). SKIM OFF FOAM AND PLACE IN JARS. I LIKE TO USE 8 OZ JARS FOR MY JAMS BUT WHATEVER YOU LIKE WORKS.

GRAPEFRUIT AND PINEAPPLE MARMALADE

Steps:

• Pare pineapple and shred.
• Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
• Measure fruit and add 3 pints of water for each pint of fruit.
• Set aside until the next day.
• Cook approximately 3 hours, or until rind is tender.
• Set aside until the next day.
• Measure and add an equal amount of sugar.
• Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
• Fill in sterilized jars and seal.

DEBORAH'S ORANGE PINEAPPLE MARMALADE

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!

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.

ORANGE-PINEAPPLE MARMALADE

Steps:

• Grate rind from oranges. Put rind and water into saucepan. Use orange for other purpose.
• Bring to a boil, cover and simmer until soft, about 5-10 minutes. Strain juice into saucepan.
• Add sugar and crushed pineapple. Bring to a boil, stirring often.
• Boil rapidly for about 35 minutes, stirring 2 or 3 times, until thick enough.
• Cool a teaspoon on a chilled saucer to see if it jells.
• Fill hot sterilized half pint jars to within a 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.

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.

MICROWAVE ORANGE PINEAPPLE MARMALADE

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.

ORANGE PINEAPPLE MARMALADE

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.