How to Make Orange-Pineapple Marmalade

Orange-pineapple marmalade gives marmalade's traditional flavor a boost.

Originally a concoction from England, orange marmalade has spread across the world. The Seville orange is the traditional fruit of choice for this British condiment, but innovative cooks have gone far beyond historical beginnings. Citrus fruits of various types combine with complementary ingredients to create a new palate of possibilities. This orange-pineapple marmalade recipe is a sunshiny, sprightly addition to English muffins, ice cream and poultry recipes. No pantry should be without it.

Things You'll Need

• 6 oranges
• 1 lemon
• 10 cups water
• 4 cups canned or fresh pineapple
• Sugar
• Citrus juicer
• Large glass bowl
• Nylon mesh bag (or non-metal tea infuser)
• Half-pint jars
• Jar lids and rings
• Extra large pan

Instructions

1. Wash 6 oranges and a lemon thoroughly to remove any sprays or wax. Cut the fruits in half and juice them, retaining the seeds and pulp that end up in the juicer. Pour juice into a large glass bowl.

2. Scrape out the contents of each squeezed orange and lemon half. Place the membranes, pulp and seeds from the juicer into a mesh bag or non-metal infuser and save for later; the pectin in the seeds and pulp will help the marmalade to gel.

3. Cut half of the citrus peels into strips approximately 1/2-inch long by 1/8-inch wide. Mince or grind the rest of the peels and add to the juice in the bowl. Add 5 cups of cool water to the juice and peel mixture.

4. Hang the mesh bag so that its contents are submerged in the juice mixture. Cover the bowl and soak overnight or up to 24 hours to soften peels and ensure the best results. Refrigerate if desired, but it is not essential.

5. Measure the contents of the bowl into the large pan. Add the remaining 5 cups of water and transfer the mesh bag of pulp and seeds again, submerging it in the mixture.

6. Heat contents of the pan until it boils and simmer until the peel is well done, approximately 1 to 1 1/2 hours. Check the tenderness of the peelings by rubbing a piece between your fingers. It should be quite soft. Remove the bag of seeds and pulp, allowing the liquid to drain back into the pan before discarding.

7. Add 4 cups crushed or finely chopped pineapple. Add 1 cup sugar for each cup of fruit and juice mixture and stir. Bring the marmalade mixture to a boil once more, stirring frequently to prevent the fruit from sticking to the bottom of the pan or scorching.

8. Boil for 30 minutes or until the syrup begins to gel when cooled on a plate. Skim off any thick, white foam that rises. Ladle marmalade into half-pint jars and wipe the rims to remove any drips. Apply lids and rings per the manufacturer's instructions.

9. Process for 10 minutes in a boiling water bath. Lift the jars of marmalade from the water bath and cool on a rack or other heat-proof surface. Remove the jar rings, wash all jar rims, dry and label.

Tips & Warnings

• Use a ratio of 5-to-2 sugar to fruit-juice mixture if using Seville oranges. Use less sugar with sweeter fruits.

• Avoid adding the sugar until the citrus peel is tender to prevent a tough, leathery texture.

References

• Alan J. Flavell: Recipe for Orange Marmalade
• "Kerr Home Canning & Freezing Book"; Kerr; 1975

Resources

• The World's Original Marmalade Festival