Orange and pineapple come together in this Orange Pineapple Marmalade to make a very tasty treat. It takes a bit of effort, but well worth every bit. Healthy citrus flavors in a batch that makes four cups to last you an entire season!
2 medium oranges
1 15-1/2-ounce can crushed pineapple, drained
4 cups sugar
2 tablespoons lemon juice
Wash oranges; cut into quarters. Remove seeds and membrane from each piece. Grind non-peeled fruit in food processor or meat grinder.
Combine ground fruit and remaining ingredients in a deep 2-1/2-quart casserole. Microwave at high for ten minutes or until mixture comes to a boil. Stir after six minutes. Microwave at high two or three minutes.
Pour mixture into jelly jars or frozen food containers.
Cover with lids; let stand four hours.
Freeze marmalade up to one year, or refrigerate up to three weeks. Serve at room temperature.
Recipe makes >4 cups.
From Grandma's Cookbook: Orange and Pineapple Marmalade
The following recipe is from my grandmother's collection - the way it is presented is precisely how she had it written down in her recipe book.
No better combination can be secured than oranges and pineapple. To make marmalade, both fruits are cut into small pieces and then cooked in a thick sirup. 8 oranges, 2 c. hot water, 2 pineapples, 4 lb. sugar.
Wash the oranges, cut skins and all into small pieces, remove the seeds, and boil slowly in the water until the skins are soft. Prepare the pineapples by peeling them, removing the eyes, and then shredding or cutting into very small pieces. Add the pineapple to the orange, stir in sugar, and continue to boil until the juice is at the jelly stage. Pour into hot sterilized glasses, cool, seal, and label.
Over and above the obvious vitamin C benefit, the favored orange also contains a lot of folate and potassium. In addition, they provide us with antioxidants and fiber, which might reduce the risk of some diseases in including heart disease and cancers.
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