Deborahs Orange Pineapple Marmalade Food

DEBORAH'S ORANGE PINEAPPLE MARMALADE

Steps:

• Thinly slice oranges in a mandolin or salad slicer (if there are big chunks, slice them thinly with a knife), also do this with the lemon, removing any seeds. Put slices in a big pot and add pineapple and water. Bring to a boil. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• While the fruit is cooking, prepare your jars and lids, sterilizing all tools. Place a plate in the freezer, you will test a drop of jam on it later.
• Add the sugar and stir frequently until it reaches 222-223 degrees, or about 40-45 minutes. It should be thick and a darker color. Take out plate from freezer and put a small spoonful of jam on it, let sit for 30 seconds. Tilt the plate and if it's runny, it's not set and needs to be boiled longer. If it barely moves and is a thick gel, the jam is ready to be canned.
• Put hot jam into hot, sterilized jars. Put on lids and rings, put in a boiling bath for 10-15 minutes. Sit on rack or thick towel to cool and make sure all the tops are firmly sealed down, with no bump in the middle. Enjoy!

PINEAPPLE JALAPENO MARMALADE

Steps:

• Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
• Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
• Remove from heat and cool before serving.
• Store in refrigerator for up to 1 month or in the freezer for 6 months.

ORANGE PINEAPPLE MARMALADE

Steps:

• Grate outer peel from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit, discard any seeds. In a food processor, combine orange peel and orange sections; cover and process until orange is in small pieces
• In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 3 minutes; stir. Heat 3 minutes longer (edges will be bubbly); stir. Microwave for 2 to 2-1/2 minutes or until mixture is bubbly in center; stir. heat 2-1/2 minutes longer; stir. Cool for 10 minutes.
• Carefully pour into jars or freezer containers; cool to room temperature, about 1 hour. Cover and let stand at room temperature for 4 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.

ORANGE PINEAPPLE MARMALADE

Steps:

• Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

GRAPEFRUIT AND PINEAPPLE MARMALADE

Steps:

• Pare pineapple and shred.
• Cut grapefruit and lemon into quarters, then thin slices (remove any seeds).
• Measure fruit and add 3 pints of water for each pint of fruit.
• Set aside until the next day.
• Cook approximately 3 hours, or until rind is tender.
• Set aside until the next day.
• Measure and add an equal amount of sugar.
• Bring to the boil and cook until 223F or jelly "sheets" off the spoon (dip a cold spoon into the boiling liquid for only an instant, if 2 drops run together as they drop forming a sheet, the jelly stage has been reached).
• Fill in sterilized jars and seal.

ORANGE MARMALADE

Steps:

• Measure chopped fruit and place in heavy saucepan.
• Measure equal amounts of water and pour into saucepan.
• Bring to boil.
• Lower heat and simmer for 5 minutes.
• Remove from heat, cover, and let stand in a cool place for 24 hours.
• Again bring to a boil and cook over high heat for 10 minutes.
• Remove from heat, cover, and let stand in a cool place for another 24 hours.
• Measure out fruit mixture.
• Add equal amount of sugar.
• Again bring to a boil over medium heat.
• Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
• Remove from heat and immediately pour into hot sterilized jars.
• Vacuum seal.

ORANGE PINEAPPLE MARMALADE RECIPE

Steps:

• TAKE ORANGES AND LEMONS CUT RINDS IN THIN PIECES, SAVE 1 1/2 CUPS. SQUEEZE JUICES FROM FRUIT AND SET ASIDE. PUT RINDS IN PAN WITH 2 CUP WATER/JUICE. ADD 1/8 TSP OF BAKING SODA. BRING TO A BOIL, COVER, REDUCE HEAT AND SIMMER FOR 20 MINUTES ADD CHOPPED FRUIT AND 2 CUPS WATER/JUICE. SIMMER FOR 10 MINUTES ADD BOX OF JELLO, PECTIN, AND 7 CUPS OF SUGAR BRING TO A FULL BOIL AND BOIL FOR ONE MINUTE, STIRRING CONSTANTLY FILL CLEAN JARS, SEAL, BOIL IN CANNER FOR 15 MINUTES MAKES 9 PINTS