How to Make Pineapple-Apple Marmalade Jam - A Step-by-Step Guide

There's something truly delightful about homemade jams and preserves. The process of making them is as rewarding as the end result – a sweet, tangy, and deeply flavorful spread that can be enjoyed in so many ways. One such versatile jam is the Pineapple-Apple Marmalade Jam, which brings together the tropical sweetness of pineapple and the crisp tartness of apples in a delightful combination.

Marmalade is traditionally made with citrus fruits, but this variation with pineapple and appl...

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Ingredients

  • 1 pineapple, cored and finely chopped
  • 1 apple - peeled, cored, and chopped
  • 1 ¾ cups white sugar
  • ½ cup orange juice
  • 1 teaspoon lemon zest

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Additional Time: 12 hrs 15 mins
  • Total Time: 13 hrs 55 mins
  • Servings: 16
  • Yield: 2 jars

  • Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 1/2 hours.
  • Place a few small plates in the freezer.
  • Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
  • Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
  • Pack marmalade into hot, sterilized jars, filling to within 1/2 to 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.
  • Nutrition

    135 cal.

    • Total Fat: 0g
    • Sodium: 1mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 1g
    • Total Sugars: 32g
    • Protein: 1g
    • Vitamin C: 45mg
    • Calcium: 13mg
    • Iron: 0mg
    • Potassium: 118mg