Jams & Jellies
Pineapple Cantaloupe Marmalade
bird peppers (optional for spicy jam)
1In a large stock pot sterilize jars and lids while working on marmalade.
2Peel, core, and chop pineapple.
3Place in food processor with chopped cantaloupe.
4Puree until thick with small pieces of fruit. It should make about 2 1/2 cups puree.
5Dice bird peppers if adding to marmalade.
6Add fruit, sugar, and peppers(if using) to dutch oven. Turn heat to medium high.
7Cook until mixture begins to boil. reduce heat to medium low.
9Pour into jars that have boiled for 10 minutes.
10Place lids on jars and process in water bath for 10 minutes.
11Remove and let rest undisturbed for 24 hours. Any jars that haven't sealed properly may be stored in the refrigerator. Enjoy!
Originally Posted: Mon, Aug 18, 2014