Pineapple Cantaloupe Marmalade

Tammy Brownlow


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.

★★★★★ 1 vote
Makes 4 8oz jars
15 Min
20 Min
Stove Top


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

How to Make Pineapple Cantaloupe Marmalade


  • 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!

Printable Recipe Card

About Pineapple Cantaloupe Marmalade

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

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