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


How to Make Pineapple Cantaloupe Marmalade


  1. In a large stock pot sterilize jars and lids while working on marmalade.
  2. Peel, core, and chop pineapple.
  3. Place in food processor with chopped cantaloupe.
  4. Puree until thick with small pieces of fruit. It should make about 2 1/2 cups puree.
  5. Dice bird peppers if adding to marmalade.
  6. Add fruit, sugar, and peppers(if using) to dutch oven. Turn heat to medium high.
  7. Cook until mixture begins to boil. reduce heat to medium low.
  8. Simmer for 15 minutes.
  9. Pour into jars that have boiled for 10 minutes.
  10. Place lids on jars and process in water bath for 10 minutes.
  11. Remove 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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