Pineapple Green Chile Marmalade Recipes

PINEAPPLE GREEN CHILE MARMALADE

Steps:

• Scrub lemons. Cut a 1/4-inch slice off each end
• of each lemon and discard these end pieces. Slice
• lemons crosswise as thinly as possible, removing
• any seeds.
• Combine carrots, green chile, pineapple
• in juice, and lemon slices in an 8-quart non-stick
• pan. Stir in orange juice. Bring mixture to a boil
• over medium heat; reduce heat and simmer 20
• minutes, stirring occasionally. Do not cover the
• pan while simmering.
• Stir in granulated sugar. Return mixture to a boil, stirring constantly. Clip a
• candy thermometer to the side of the pan, making sure the bulb is completely submerged. Boil the marmalade until thick and the temperature reaches 218°F (adjust for elevation as needed), stirring often at the beginning and constantly toward the end of the cooking period to prevent sticking and burning. Remove from heat.
• Ladle hot marmalade into hot jars, leaving a 1/4-inch headspace. Attach
• two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.

SONNY'S MARMALADE

Steps:

• Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
• Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
• Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. 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.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

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.

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.

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.