Easy Southern Cooking/ Pineapple Marmalade Recipe

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Pineapple Marmalade (2 days) 1 ripe pineapple 1 orange 1 lemon sugar water sterile jars and lids First Day: Peel pineapple, remove eyes and core.  Shred or chop finely, saving the juice. Measure the combined pulp and juice.  For each cup, add 1 cup of sugar.  Cover and let stand overnight. Wash the orange and lemon.  Cut into quarters, then chop or shred the rind, saving all the pulp and juice.  Cover with cold water and let stand overnight.

Next Day:  Cook the orange and lemon rind in its water until tender.  Add the rind to the pineapple-sugar mixture.  Cook all together in a heavy kettle, stirring frequently until it reaches the jelling point (see below) or use a candy thermometer (see below also). When jelling point is reached, pour immediately into hot sterilized jars and seal at once.  No processing is needed.

The Jelling Point

As the juice-sugar mixture nears the jelling point, test frequently.  Dip a spoon into the boiling jelly.  Remove and allow the juice to drip from the side of the spoon.  As the jelling point nears it will drip from a tipped spoon in two drops ¼ to ½ inch apart.  When the jelling point is reached the two drops will run together and drop off in one sheet. 

A candy thermometer may be used instead of the jelly test to determine the proper jelly stage.  At sea level the temperature should reach 200 to 222 degrees F.  At higher altitudes it is reached at a slightly lower temperature.  For each 960 feet above sea level, lower the temperature by 1.8 degrees.

 

 

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