Jams & Jellies
Pineapple Cantaloupe Marmalade
Family Tested & Approved
bird peppers (optional for spicy jam)
In a large stock pot sterilize jars and lids while working on marmalade.
Peel, core, and chop pineapple.
Place in food processor with chopped cantaloupe.
Puree until thick with small pieces of fruit. It should make about 2 1/2 cups puree.
Dice bird peppers if adding to marmalade.
Add fruit, sugar, and peppers(if using) to dutch oven. Turn heat to medium high.
Cook until mixture begins to boil. reduce heat to medium low.
Pour into jars that have boiled for 10 minutes.
Place lids on jars and process in water bath for 10 minutes.
Remove and let rest undisturbed for 24 hours. Any jars that haven't sealed properly may be stored in the refrigerator. Enjoy!
Last Updated: Mon, Aug 18, 2014