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Pineapple-Orange Marmalade

Source of Recipe


Better Homes and Gardens, November 1996






List of Ingredients



• 1 orange
  
• 1 small lime
  
• 1 cup orange juice
  
• 2 medium ripe pineapples (about 4 lbs. total)
  
• 4 cups sugar
  






Instructions



1. Wash orange and lime. Remove peels and white membrane from fruit; set aside. Cut peels into very thin strips. In a saucepan, combine peels and orange juice. Bring to boiling; reduce heat. Cover and simmer for 20 minutes; do not drain.
   
   
2. Meanwhile, section orange and lime over bowl to catch juices. Add sections and juice to pan. Return to boiling; reduce heat. Simmer, covered, for 10 minutes more. Transfer to a 6- or 8-quart pot.
   
   
3. Peel, core, and finely chop pineapple (you should have 4 cups). Add pineapple to orange mixture. Return to boiling; reduce heat. Cook, uncovered, over medium-low heat about 20 minutes, or until lime peel is very tender and pineapple is soft, stirring occasionally.
   
   
4. Add sugar, stirring until dissolved. Bring to a full rolling boil, stirring frequently. Reduce heat to medium and boil gently, uncovered, until mixture sheets off a metal spoon or reaches 220° F on a jelly thermometer, stirring frequently to prevent sticking (this will take 20 to 25 minutes).
   
   
5. Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving 1/2-inch headspace. Wipe jar rims with a clean, damp cloth. Place prepared lids on jars. Add screw bands, tightening according to the manufacturer's directions. Process the filled jars in a boiling-water canner for 5 minutes (start timing when water boils). Remove the jars from the canner; cool jars on racks. Store in a cool, dry place. Refrigerate after opening.
   
   Makes about 5 half-pints.