ORANGE PINEAPPLE MARMALADE
This sweet citrusy marmalade from Stephanie Heise of Rochester, New York is perfect for spreading on English muffins or biscuits. It also makes a delicious housewarming or hostess gift.
Provided by Taste of Home
Time 30m
Yield 4 cups.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
DEBORAH'S ORANGE PINEAPPLE MARMALADE
I created this recipe after several trial-and-error experiences. I finally nailed it! This sweet and citrusy marmalade cooks up nicely, retains tons of gorgeous color and doesn't require added pectin! This is a family favorite...friends and relatives ask for this at Christmas for a wonderful gift :)
Provided by Chef Dissa Debba
Categories Oranges
Time 2h20m
Yield 4 pints
Number Of Ingredients 5
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!
Nutrition Facts : Calories 1164.9, Fat 0.4, SaturatedFat 0.1, Sodium 13.1, Carbohydrate 300.6, Fiber 7.1, Sugar 291.9, Protein 2.9
MICROWAVE ORANGE PINEAPPLE MARMALADE
A friend of mine gave me a few bags of oranges from her tree, so I went on a hunt for recipes using oranges and this is one of them. It's so simple and it's really good.
Provided by Boca Pat
Categories Breakfast
Time 25m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Put quartered oranges into food processor that is fitted with a metal blade and process until ground.
- In micro safe 2 1/2 qt dish, combine oranges, pineapple, sugar and lemon juice.
- Stir and mix it well.
- Micro on high for 10 minutes or until it boils, stirring half way thru.
- Continue to micro on high for another 3 minutes.
- Cool, stirring occasionally.
- Can be kept in refrigerator for up to a month and can be frozen for up to 6 months.
PINEAPPLE-ORANGE BLOSSOMS
Provided by Food Network
Time 45m
Yield 8 rolls
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
- Spray 8 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray. Separate dough into 8 rolls; set icing aside. Cut each roll into quarters; place 4 quarters, points up and separated slightly, in each muffin cup.
- In small bowl, stir together pineapple, marmalade and cream cheese. Place 2 tablespoons mixture into center of dough in each cup.
- Bake 17 to 22 minutes or until light golden brown. High Altitude (3500-6500 ft): Bake 20 to 23 minutes.
- Cool in pan on wire rack 5 minutes. Run knife around edges of muffin cups; remove rolls from cups and place on serving plate. Remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm rolls. Serve warm.
ORANGE-PINEAPPLE MARMALADE
Make and share this Orange-Pineapple Marmalade recipe from Food.com.
Provided by Suzie_Q
Categories Pineapple
Time 55m
Yield 3 half pints, 3 serving(s)
Number Of Ingredients 4
Steps:
- Grate rind from oranges. Put rind and water into saucepan. Use orange for other purpose.
- Bring to a boil, cover and simmer until soft, about 5-10 minutes. Strain juice into saucepan.
- Add sugar and crushed pineapple. Bring to a boil, stirring often.
- Boil rapidly for about 35 minutes, stirring 2 or 3 times, until thick enough.
- Cool a teaspoon on a chilled saucer to see if it jells.
- Fill hot sterilized half pint jars to within a 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 1232, Fat 0.5, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 317.4, Fiber 8, Sugar 309.2, Protein 3.4
ORANGE MARMALADE
Provided by Alton Brown
Categories condiment
Time P1DT1h45m
Yield 10 (8-ounce) jars
Number Of Ingredients 4
Steps:
- Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. 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, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
- Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
- Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
- Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.
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.
CARROT-PINEAPPLE-ORANGE MARMALADE
This is a wonderful marmalade recipe from Ball's 2010 Blue Book Guide to Preserving. which was their 100th anniversary edition. It adds a new twist to regular orange marmalade. The marmalade is an essential ingredient in a muffin recipe that I wanted to make, so I decided to make a batch for that purpose, and in the end I discovered the marmalade is so good with other things, too. (NOTE: The weight of the pectin might not be exact. The site would not let me list the pectin as just 1 pouch as was listed in the book. It wanted a specific weight, but my pectin pouches were not labeled for size. So I took the pectin weight from the box (that contained 2 pouces) and listed the box weight as 6 ounces.)
Provided by Northwestgal
Categories Oranges
Time 1h15m
Yield 4 half-pints
Number Of Ingredients 8
Steps:
- Peel lemons, removing just a small portion of the white pith. Slice peel into thin strips; set aside. Squeen juice from lemons and measure 1/3 cup lemon juice.
- In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar, allspice and nutmeg, stirring until sugar dissolves. Bring to a boil over medium-high heat. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, sitrring constantly. Remove from heat. Skim foam if necessary. Slowly stir marmalade 2 minutes.
- Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band). Process 10 minutes in a boiling-water canner.
Nutrition Facts : Calories 626.4, Fat 0.3, SaturatedFat 0.1, Sodium 24.8, Carbohydrate 161.8, Fiber 2.8, Sugar 156.1, Protein 0.9
PEACH-PINEAPPLE-ORANGE MARMALADE
This is my Mom's peach marmalade recipe and I've enjoyed it for years. It's simple to make, uses few ingredients, and can easily be "canned" in jelly jars to save throughout the year.
Provided by leanne.ciarrocchi
Categories Fruit
Time 35m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Skin, dice and wash the peaches. Place in a large saucepan.
- Add the pineapple to the peaches and mix well.
- Slowly stir in the sugar.
- Boil the mixture for 20 minutes.
- Take it off the heat and stir in the orange jello.
- If you are using it right away, let it stand (stirring occasionally) and keep it in the refrigerator. If you want to keep it in jelly jars, pour the hot mixture into the jars you are using. Seal with rings and bands, then turn the jar over onto its lid and leave it sit overnight. It will seal without a pressure canner.
ORANGE PINEAPPLE MARMALADE RECIPE
Provided by Jaxson
Number Of Ingredients 7
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
ORANGE-PINEAPPLE DIJON SAUCE FOR HAM
Add this recipe to your three-ingredient-delicious list. Orange marmalade, pineapple and a little mustard combine in a fruity, zippy sauce-perfect on ham!
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 3/4 cup sauce for basting and about 6 (2-Tbsp.) servings of sauce for serving with sliced ham.
Number Of Ingredients 3
Steps:
- Drain pineapple, reserving liquid. Mix reserved pineapple liquid, marmalade and mustard until well blended. Reserve 3/4 cup of the mustard mixture to brush on a ham during the last 30 minutes of baking time.
- Pour remaining 3/4 cup mustard mixture into small saucepan; cook on medium heat until heated through, stirring occasionally. Serve over ham slices. Use pineapple slices to decorate ham before baking or serve pineapple slices with sliced baked ham.
Nutrition Facts : Calories 90, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g
ORANGE-PINEAPPLE JAM
Make and share this Orange-Pineapple Jam recipe from Food.com.
Provided by Kathy228
Categories Citrus
Time 55m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- Peel the oranges.
- Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain and rinse til cool and chop the peel.
- Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.
- Slice out the white, center membrane strip and discard.
- Puree the peeled oranges in a food processor.
- Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.
- Gradually stir in the dry pectin.
- Bring to a boil, add butter, and boil for one minute.
- Add the sugar. Bring back to a boil and boil hard for one minute.
- Ladle into seven, half-pint jelly jars, seal and process.
Nutrition Facts : Calories 478.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.4, Sodium 5.2, Carbohydrate 122.1, Fiber 2.8, Sugar 118.9, Protein 1.2
PINEAPPLE MARMALADE
This marmalade is great on toast, as a marinade or topping for pork or chicken, add it to frosting for a tropical twist on a cake, or even as the main ingredient for an agua fresca.
Provided by Yoly
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
- Coarsely blend pineapple in a blender. Set aside.
- Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
- Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 24 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.7 g, Sodium 3.7 mg, Sugar 18.8 g
TANGY PINEAPPLE MARMALADE
The horseradish adds a little tang to offset the sweetness. Stir into pulled pork, add a topping to grilled or roasted chicken, fish, or pork, or stir some into fried rice or BBQ sauce. The sky's the limit on ways to serve this.
Provided by lutzflcat
Categories Jams and Jellies
Time 2h15m
Yield 36
Number Of Ingredients 4
Steps:
- Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
- Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
- Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 8.3 g
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