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Pineapple-Grapefruit Marmalade

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"The sweet flavor of the pineapple blends perfectly with the tartness of the grapefruit in this easy marmalade. This is especially delightful in the morning with your granola and yogurt; or, if you're feeling ambitious, use it in between pineapple rings in an upside-down cake."

List of Ingredients

â—¦ 3 unpeeled medium grapefruits, halved and seeded
â—¦ 1 unpeeled lemon, halved and seeded
â—¦ 1 (20-ounce) can unsweetened crushed pineapple, including juice, or 20 ounces fresh pineapple, pulsed once or twice in a food processor
â—¦ 6 cups sugar
â—¦ 6 teaspoons amber rum (optional)


Recipe

In a large pot, cover the jars with hot water, add 1 tablespoon distilled white vinegar, and bring to a boil. Boil for 5 minutes, then turn off the heat. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a food processor, working in batches, pulse the grapefruit and lemon until chopped fine, but do not purée.

In a large heavy-bottomed pot, combine the grapefruit-lemon mixture, pineapple, and sugar. Bring to a boil over medium-high heat, stirring. Boil hard, stirring constantly for 10 minutes, or until the mixture begins to thicken and stick to the spoon. Remove from heat. Skim off any foam and discard.

Place the hot jars on a cutting board. If using, place 1 teaspoon rum in each jar. Using a funnel, ladle the hot marmalade into the jars, leaving a ¼-inch headspace. Remove any air bubbles and add additional marmalade if necessary to maintain the ¼-inch headspace. Remove any air bubbles and add additional marmalade if necessary to maintain the ¼-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process half-pints for 10 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 6 half-pints