Pineapple Ginger Marmalade 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 JALAPENO MARMALADE



Pineapple Jalapeno Marmalade image

Provided by Ingrid Hoffmann

Categories     condiment

Time 35m

Yield 3 cups

Number Of Ingredients 5

1 (20-ounce) can crushed pineapple in juice, strained
4 cups sugar
1 orange, zested and juiced
1 lemon, zested and juiced
2 jalapenos, seeded and minced

Steps:

  • Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
  • Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
  • Remove from heat and cool before serving.
  • Store in refrigerator for up to 1 month or in the freezer for 6 months.

PINEAPPLE GINGER RHUBARB MARMALADE



Pineapple Ginger Rhubarb Marmalade image

What to do with all that rhubarb! Make this wonderful marmalade. The original recipe came from a handout from my local Cooperative Extension Office. Since I had a lot of frozen ginger, I decided to add in a few fine-gratings and it took this marmalade to whole new level. Envision this marmalade served over an orange cake or...

Provided by Sherry Blizzard

Categories     Fruit Sauces

Time 1h

Number Of Ingredients 7

1 qt rhubarb, cut into 1" dice
1 - 20 oz. can(s) unsweetend pineapple, drained (save the juice if baking a cake)
1 orange, peeled, seeded, skinned and cut into thin strips
1 zest of one orange
1/2 lemon juice, fresh
1 tsp ginger, zested
4 c sugar

Steps:

  • 1. Here are the ingredients you will need.
  • 2. Start by zesting one orange. Then skin the orange slices and cut into thin strips.
  • 3. Cut rhubarb into 1" dice pieces. Drain unsweetened pineapple from the juice (save the juice for something else.)
  • 4. Sanitize jelly jars (8-9 1 cup jars) while cooking the marmalade. I boil the jars for 5-10 minutes.
  • 5. To one big sauce pot, combine all ingredients. Stir often to keep from sticking.
  • 6. Cook marmalade until juices are clear (about 30 minutes.)
  • 7. Pour marmalade into hot sterilized jars leaving 1/4" headspace. Secure sterilized lids and bands on jars and hot water bath for 15 minutes.

PINEAPPLE GINGER PRESERVES



Pineapple Ginger Preserves image

Make and share this Pineapple Ginger Preserves recipe from Food.com.

Provided by Molly53

Categories     Pineapple

Time 1h30m

Yield 5 half-pints

Number Of Ingredients 4

3 1/2 cups granulated sugar
2 cups water
2 fresh pineapple, peeled, cut into 1/4-inch rings, cored, coarsely chopped (2 four-pound fruits ~ about 8 cups prepared)
1/4 cup fresh ginger, peeled and minced

Steps:

  • In a heavy kettle, combine the sugar and water.
  • Bring the mixture to a boil, stirring until the sugar is dissolved; boil until it registers 220F on a candy thermometer.
  • Stir in the pineapple and the ginger; simmer the mixture, uncovered, stirring to prevent scorching for 1 hour, or until it registers 220 F on a candy thermometer.
  • Remove the kettle from the heat and ladle the preserves into 5 sterilized 1/2-pint jars, filling the jars to within 1/4 inch of the tops.
  • Wipe the rims with a dampened towel and seal the jars with the lids.
  • Screw on bands finger-tight.
  • Put the jars in a water bath canner or on a rack set in a deep kettle.
  • Add enough hot water to the canner or kettle to cover the jars by 2 inches, and bring it to a boil.
  • Process the jars, covered, for 10 minutes.
  • Transfer them with tongs to a rack or countertop protected with a heat-resistant mat, and let them cool completely.
  • Store the jars in a cool dark place.

PEAR MARMALADE



Pear Marmalade image

"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." - Patty Schreck Davenport, Washington

Provided by Taste of Home

Time 25m

Yield 6 cups.

Number Of Ingredients 7

4 to 5 medium ripe pears, peeled and quartered
1 can (8 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
2 tablespoons lemon juice
1 tablespoon grated orange zest
1 package (1-3/4 ounces) powdered fruit pectin
5-1/2 cups sugar

Steps:

  • In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.

Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.

PINEAPPLE-GINGER MARMALADE



Pineapple-Ginger Marmalade image

Categories     Candy     Ginger     Pineapple     Winter     Simmer     Boil

Yield makes about 5 cups (1.6 kg)

Number Of Ingredients 6

1 large pineapple, peeled, eyes removed, cored, and quartered
1 navel orange, preferably organic
10 cups (2.5 liters) water
5 cups (1 kg) sugar
6 tablespoons (3 ounces/85 g) chopped Candied Ginger (page 252)
1 tablespoon dark rum

Steps:

  • Cut the pineapple into 1/4- to 1/2-inch (6-mm to 1.5-cm) cubes. Cut the orange, unpeeled, into quarters. Slice each quarter as thinly as possible, then chop the slices into 1/4-inch (6-mm) bits.
  • Put the chopped pineapple and orange in a large pot or a Dutch oven. Add the water, bring to a boil over high heat, then decrease the heat to medium-low and simmer for 30 minutes. Remove from the heat, cover, and let stand at room temperature for at least 2 hours, or up to overnight.
  • To finish the marmalade, add the sugar to the pineapple mixture, bring to a boil over medium-high heat, and cook until the mixture reaches the jelling point (use the wrinkle test, right, to judge when it's done).
  • Stir in the candied ginger and rum, then ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
  • Storage
  • The marmalade will keep for at least 6 months in the refrigerator.
  • the wrinkle test
  • The sugar, moisture, and pectin content of fresh fruits is so variable that it's difficult to know exactly how long jam or marmalade must cook in order to gel. In my recipes, I shy away from giving cooking times because I don't want anyone setting the kitchen timer and walking away from a pot of simmering fruit only to come back to an unfortunate surprise. Rather than rely on cooking times and candy thermometers, I use the "wrinkle test" to test jams and marmalades. You'll need a cold plate for testing the preserves with the wrinkle test, so be sure to put one in the freezer before you start cooking.
  • In most cases, it'll appear that not much is happening until 15 or 20 minutes into cooking. Then, the bubbles will get larger; this is when you should be more vigilant and stir the mixture, scraping the bottom of the pot to make sure nothing is sticking. When the juices become a thick, heavy syrup and the fruit mounds a bit is the point at which you should start checking for doneness using the wrinkle test: Turn off the heat and put a little spoonful of the preserves on the chilled plate. Return the plate to the freezer and, after a few minutes, nudge the jam with your finger. If it wrinkles, it's ready.
  • If you'd prefer to use a candy thermometer, jam and marmalades set at about 220°F (105°C). Always clip the thermometer to the pot before cooking begins to avoid breakage that can result from temperature shock.

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