Microwave Orange Pineapple Marmalade Recipes

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.

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.

MICROWAVE CITRUS MARMALADE

Steps:

• Finely grate peel of one orange and one lime.
• Set aside.
• Peel all fruit.
• Place pulp in a food processor and coarsely puree.
• Place puree in a 12-cup microwave-safe bowl; stir in peel and sugar.
• Microwave, uncovered, on High for 8-10 minutes , until mixture comes to a full roiling boil and boils for 1 minute.
• Stir well once during cooking.
• Let cool slightly.
• Pour into sterilized jars; cover and refrigerate.
• Keeps well for at least two weeks.

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!

MICROWAVE ORANGE MARMALADE

Steps:

• Cut orange into large pieces and whirl in a food processor until evenly chopped quite finely.
• Measure.
• Add equal volume of sugar & atir well.
• Microwave at 100% (in 900-1000 watt oven) for 6 - 8 minutes, stirring every 2 minutes until it coats a spoon.
• Stir in extract, if desired.
• Let cool put in jar and refrigerate.

ORANGE PINEAPPLE MARMALADE RECIPE

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