Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes Pineapple-Apple Marmalade Jam 4.0 (2) 2 Reviews 2 Photos I was given an abundance of pineapples and did not know what to do with them, so I canned them! This marmalade sort of tastes like the bottom of a pineapple-upside-down cake. It tastes great on toasted English muffins. Hope you like it! Submitted by QueenofSuburbs Updated on August 19, 2024 Save Rate Print Share Close Add Photo 2 Prep Time: 20 mins Cook Time: 1 hr 20 mins Additional Time: 12 hrs 15 mins Total Time: 13 hrs 55 mins Servings: 16 Yield: 2 jars Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 1 pineapple, cored and finely chopped 1 apple - peeled, cored, and chopped 1 ¾ cups white sugar ½ cup orange juice 1 teaspoon lemon zest Directions Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 ½ hours. Place a few small plates in the freezer. Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water. Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute. Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. 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. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. I Made It Print Nutrition Facts (per serving) 135 Calories 0g Fat 35g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 135 % Daily Value * Total Fat 0g 0% Sodium 1mg 0% Total Carbohydrate 35g 13% Dietary Fiber 1g 5% Total Sugars 32g Protein 1g 1% Vitamin C 45mg 50% Calcium 13mg 1% Iron 0mg 2% Potassium 118mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.