Pineapple Cantaloupe Marmalade

Tammy Brownlow

By
@DoughmesticGoddess

The pineapple and cantaloupe compliment each other really well. Makes a beautiful marmalade that is tasty too. I choose to add a kick of spice but either way, this will be a great addition to your canning collection.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 4 8oz jars
Prep:
15 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

1
fresh pineapple
1
slice of cantaloupe
8
bird peppers (optional for spicy jam)
3 c
sugar

Step-By-Step

1In a large stock pot sterilize jars and lids while working on marmalade.

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2Peel, core, and chop pineapple.

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3Place in food processor with chopped cantaloupe.

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4Puree until thick with small pieces of fruit. It should make about 2 1/2 cups puree.

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5Dice bird peppers if adding to marmalade.

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6Add fruit, sugar, and peppers(if using) to dutch oven. Turn heat to medium high.

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7Cook until mixture begins to boil. reduce heat to medium low.

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8Simmer for 15 minutes.

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9Pour into jars that have boiled for 10 minutes.

10Place lids on jars and process in water bath for 10 minutes.

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11Remove and let rest undisturbed for 24 hours. Any jars that haven't sealed properly may be stored in the refrigerator. Enjoy!

About this Recipe

Course/Dish: Jams & Jellies
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids