Pineapple Onion Marmalade Recipes

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HAM SLIDERS WITH SWEET-AND-SOUR PINEAPPLE MARMALADE



Ham Sliders with Sweet-and-Sour Pineapple Marmalade image

"Pineapples symbolize hospitality and friendship," says Katie.

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 9

1/2 cup fresh orange juice (from 2 oranges)
1/4 cup white wine vinegar
3 tablespoons packed light brown sugar
2 cups chopped pineapple (from 1/2 medium pineapple)
2 tablespoons minced red onion
1 jalapeno pepper, minced (remove ribs and seeds for a milder marmalade)
Kosher salt and freshly ground pepper
1/2 pound thinly sliced ham
8 to 12 potato slider buns

Steps:

  • Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 30 minutes. Season with salt and pepper. Let cool.
  • Divide the ham among the buns. Top with the pineapple marmalade.

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.

RED ONION MARMALADE



Red Onion Marmalade image

Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.

Provided by kdominy

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 40m

Yield 8

Number Of Ingredients 7

2 tablespoons olive oil
1 tablespoon butter
2 large red onions, thinly sliced
¼ cup white sugar
1 cup dry red wine
¼ cup balsamic vinegar
salt to taste

Steps:

  • Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g

ONION MARMALADE



Onion Marmalade image

Onion marmalade is kind of a game changer for burgers, grilled cheese, or even a charcuterie board. It's called a marmalade because the knife cut we use is long and stringy, kind of like a citrus.

Provided by Justin Devillier

Categories     condiment

Time 1h15m

Yield 2 servings

Number Of Ingredients 5

6 medium yellow onions, about 8 cups, thinly sliced
2 tablespoons vegetable oil
1/2 cup sugar
salt
1/2 cup apple cider vinegar

Steps:

  • Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
  • When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.

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-ONION MARMALADE



Pineapple-Onion Marmalade image

This can be served warm with cooked chicken or pork, or spread on toasted baguette slices or crackers with cream cheese. This is the $200 winner of the BFG Everything Onion Category. March 2007

Provided by cookiedog

Categories     Sauces

Time 1h15m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 7

2 lbs white onions, chopped (5 cups)
1/4 cup cooking oil
1 (8 ounce) can crushed pineapple (juice pack)
1 cup cider vinegar or 1 cup white wine vinegar
3/4 cup granulated sugar
3/4 cup packed brown sugar
1/2 teaspoon salt

Steps:

  • In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning).
  • Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet.
  • Bring to boiling, stirring to dissolve sugars; reduce heat.
  • Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
  • Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.

Nutrition Facts : Calories 112, Fat 2.8, SaturatedFat 0.4, Sodium 63, Carbohydrate 21.7, Fiber 0.9, Sugar 19.1, Protein 0.6

ASIAN MARMALADE



Asian Marmalade image

Provided by Jamie Oliver

Time 17m

Yield 1 cup

Number Of Ingredients 8

2 stalks lemon grass, crushed and bruised
1 small handful kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves garlic, crushed
1 thumb-sized piece ginger, peeled and chopped
1 fresh red chile, finely chopped
2 limes, zested, halved, and juiced
10 good lugs (tablespoons) olive oil

Steps:

  • Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.;

PINEAPPLE JALAPENO MARMALADE



Pineapple Jalapeno Marmalade image

This stuff is so good! It starts off sweet and leaves with just a touch of heat. I love it on crackers with a dab of cream cheese and it even tastes good on a spoon. I think you could probably use it in any way that you would use jalapeno jelly. It is becoming a new family favorite. From Ingrid Hoffman

Provided by cookiedog

Categories     Pineapple

Time 35m

Yield 3 cups

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple in juice, strained
4 cups sugar
1 orange, juice and zest of
1 lemon, juice and zest of
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.

Nutrition Facts : Calories 1185.6, Fat 0.4, Sodium 3.2, Carbohydrate 306.4, Fiber 4.2, Sugar 294.5, Protein 1.7

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

QUICK ONION MARMALADE



Quick Onion Marmalade image

Make and share this Quick Onion Marmalade recipe from Food.com.

Provided by Galley Devil

Categories     Low Protein

Time 45m

Yield 500 ml

Number Of Ingredients 5

40 g butter
750 g onions, thinly sliced
200 g soft brown sugar
150 ml red wine vinegar
15 ml mustard seeds

Steps:

  • Heat butter in a large heavy-based pan and cook onion for 10 minutes, or until softened and lightly browned.
  • Stir in remaining ingredients and cook, uncoverd, for a further 25 - 30 minutes, stirring occasionally, or until onions are lightly caramelized and very soft.
  • Season to taste.
  • Ladle into clean and hot jars and seal immediately.

Nutrition Facts : Calories 2.8, Fat 0.1, Cholesterol 0.2, Sodium 0.8, Carbohydrate 0.5, Sugar 0.5

PAPAYA PINEAPPLE MARMALADE



Papaya Pineapple Marmalade image

Make and share this Papaya Pineapple Marmalade recipe from Food.com.

Provided by morgainegeiser

Categories     Low Protein

Time 30m

Yield 1 cup

Number Of Ingredients 3

1/2 cup diced papaya
1/2 cup diced pineapple
3 tablespoons sugar

Steps:

  • In a small saucepan, cook the fruit and sugar over medium low heat for 20 minutes.
  • Serve warm or cold.

Nutrition Facts : Calories 218.7, Fat 0.3, SaturatedFat 0.1, Sodium 7, Carbohydrate 56.5, Fiber 2.4, Sugar 51.5, Protein 0.8

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