Orange Pineapple Jam Recipes

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ORANGE PINEAPPLE MARMALADE



Orange Pineapple Marmalade image

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

2 medium oranges
2 cans (8 ounces each) crushed pineapple, drained
4 cups sugar
2 tablespoons lemon juice

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.

PINEAPPLE JAM



Pineapple Jam image

This delicious jam is perfect for spreading on toast and can also be used as the foundation for sweet-and-sour sauce or a glaze for roasted meats.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 4

1 pineapple
1 cup water
2 cups sugar
Juice of 2 limes

Steps:

  • Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
  • Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

PEACH-PINEAPPLE-ORANGE MARMALADE



Peach-Pineapple-Orange Marmalade image

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

6 cups fresh peaches
2 cups crushed pineapple (20 oz. can)
6 1/2 cups sugar
6 ounces orange Jell-O

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.

ORANGE-PINEAPPLE MARMALADE



Orange-Pineapple Marmalade image

Make and share this Orange-Pineapple Marmalade recipe from Food.com.

Provided by Suzie_Q

Categories     Pineapple

Time 55m

Yield 3 half pints, 3 serving(s)

Number Of Ingredients 4

4 large oranges
2 cups water
4 cups granulated sugar
2 (14 ounce) canned crushed pineapple, with juice

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.

Nutrition Facts : Calories 1232, Fat 0.5, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 317.4, Fiber 8, Sugar 309.2, Protein 3.4

MICROWAVE ORANGE PINEAPPLE MARMALADE



Microwave Orange Pineapple Marmalade image

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

2 large oranges, washed,quartered,seeded,skin left on (navels are preferred)
1 (15 ounce) can crushed pineapple, drained (need some vitamin C...drink the juice, you won't be needing it)
4 cups sugar (I used 2 cups sugar/2 cups splenda)
2 tablespoons fresh lemon juice

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 RECIPE



ORANGE PINEAPPLE MARMALADE Recipe image

Provided by Jaxson

Number Of Ingredients 7

4 ORANGES
1 1/3 PKG PECTIN
7 CUPS SUGAR
3 LEMONS
32 OZ MARDIAN ORANGES
1 PKG ORANGE JELLO
15 OZ CRUSHED PINEAPPLE

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

DEBORAH'S ORANGE PINEAPPLE MARMALADE



Deborah's Orange Pineapple Marmalade image

I created this recipe after several trial-and-error experiences. I finally nailed it! This sweet and citrusy marmalade cooks up nicely, retains tons of gorgeous color and doesn't require added pectin! This is a family favorite...friends and relatives ask for this at Christmas for a wonderful gift :)

Provided by Chef Dissa Debba

Categories     Oranges

Time 2h20m

Yield 4 pints

Number Of Ingredients 5

5 large oranges
1 (20 ounce) can crushed pineapple
1 lemon
5 cups sugar
5 cups water

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!

Nutrition Facts : Calories 1164.9, Fat 0.4, SaturatedFat 0.1, Sodium 13.1, Carbohydrate 300.6, Fiber 7.1, Sugar 291.9, Protein 2.9

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  • Remove the colored part of peel from the oranges using a vegetable peeler or zester. I like to use one of these. It works perfectly to remove small strips of zest. If you use a vegetable peeler, cut the peel into thin slivers, or finely chop. Peel and discard the remaining white part of peel from the oranges. Finely chop the orange fruit, discarding any membranes and saving any juice. Mix fruit and juice with the slivered peel and add the pineapple. Measure 2-1/3 cups of the fruit mixture into a large bowl. If you have extra, discard or save for another use. Stir in sugar. Microwave on high for 3 minutes, stirring every minute. Allow to sit for several hours stirring occasionally until all sugar crystals are dissolved. If necessary microwave again for 3 minutes to dissolve any remaining sugar crystals.
  • When fruit mixture is completely combined with the sugar, combine the water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir continuously for 3 minutes.
  • Fill all containers immediately to within a 1/2" of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using. Makes 5 cups marmalade.


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