Pineapple Orange Marmalade

    1 hour 24 min

    Sticky and sweet, yet delicious on warm bread, or as a filling for sponge cake. I've found that it's better to use tinned pineapple than fresh.


    London, England, UK
    17 people made this

    Makes: 4 (250g) jam jars

    • 2 oranges
    • 2 (240g) tins crushed pineapple in own juice (drained)
    • 2 or 3 tablespooons lemon or lime juice
    • 650g sugar

    Prep:20min  ›  Cook:1hr  ›  Extra time:4min cooling  ›  Ready in:1hr24min 

    1. Remove zest or peel from oranges and set aside. Next, remove any seeds and white pith from the oranges. In a food processor, combine orange peel and orange sections until they are small pieces but not pureed.
    2. Heat the oranges, pineapple, lemon or lime juice and sugar in a large, heavy-bottomed saucepan. Bring to the boil, then simmer to the desired thickness - usually between 30 minutes and a hour, stirring all the time.
    3. Carefully pour into jars or freezer containers; let them cool for a few hours. Cover and refrigerate for up to 3 weeks or freeze for up to 1 year.

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