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.

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.
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.
8Simmer for 15 minutes.
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!

About this Recipe

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