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I love trying new things. If you're a frequent visitor to The Café you'll know I love to put a little bit different twist on things to take the ordinary and spin it in a whole new direction. But every now and then I get the urge to go more traditional, just to see if I might be missing out on anything really wonderful and that's what I was thinking last week when I decided to make marmalade.
We enjoy homemade jams and jellies and I've been making them for as long as I can remember. Traditional jam making involves preparing the fruit, sterilizing the jars and lids, simmering the fruit mixture on the stovetop and finishing with a water bath to seal the jars and give them an extended shelf life. Being a bit lazy, that always seemed like a lot of work to me, plus I didn't like the way cooking the fresh fruit changed the taste and color.
NOT! I was so disappointed and the results were definitely not blog-worthy. Check out the photos and you'll see just what I mean. We have a commitment to only post recipes that we LOVE here at The Café. We did not love this marmalade. The freshness of the fruit had disappeared and the color is dull and lifeless-looking.
SO, I learned my lesson and this week I decided to re-do the marmalade with my oldstandby freezer-jam method. The pictures tell the delicious story and this one had to make the blog! Fresh pineapple and seasonal navel oranges combine to make a delicious, vibrant flavored marmalade. We love this on toast, scones and English muffins, but it's also wonderful in sauces for main entrees and a fun delicious ingredient for appetizers and desserts.
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Orange-Pineapple Marmalade
Ingredients
- 1 cup finely chopped fresh pineapple
- 3-4 medium navel oranges
- 4 ¼ cups sugar
- ¾ cup water
- 1 box SURE JELL powdered fruit pectin
Instructions
- Prepare glass jars or plastic containers and lids by washing them in hot soapy water or in a dishwasher. I like to use ½ pint and ¼ pint size jars, but feel free to use any size. The recipe will make 5 cups of marmalade.
- Remove the colored part of peel from the oranges using a vegetable peeler or zester. I like to use one of these. It works perfectly to remove small strips of zest. If you use a vegetable peeler, cut the peel into thin slivers, or finely chop. Peel and discard the remaining white part of peel from the oranges. Finely chop the orange fruit, discarding any membranes and saving any juice. Mix fruit and juice with the slivered peel and add the pineapple. Measure 2-⅓ cups of the fruit mixture into a large bowl. If you have extra, discard or save for another use. Stir in sugar. Microwave on high for 3 minutes, stirring every minute. Allow to sit for several hours stirring occasionally until all sugar crystals are dissolved. If necessary microwave again for 3 minutes to dissolve any remaining sugar crystals.
- When fruit mixture is completely combined with the sugar, combine the water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir continuously for 3 minutes.
- Fill all containers immediately to within a ½" of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using. Makes 5 cups marmalade.
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Has anyone doubled the recipe? Or should I just make 2 batches?
Hi Melissa, Though we haven't tested making a double batch of this recipe at one time, it should work for you. Just be sure ahead of time that you have a large enough microwave-safe bowl to accommodate the 10 cups of marmalade you'll have at the end. And you may need to microwave the fruit mixture a bit longer than indicated to ensure that all of the sugar is properly dissolved. Hope this turns out well for you!
If you were here I would hug and kiss you... I make this for my dad and the work is definitely all day when making it for canning.. I am now using your recipe. I make this specially for my dad who has always loved marmalade and especially orange/pineapple.. Your recipe was a super hit and has saved tons of work. Once again, thank you so much.
I love that, Velma! Thank you for letting us know!
Hi Chris,
Which type of sure jell do you use with the orange pineapple marmalade freezer jam? Yellow box or pink box?
Thanks,
Candace
Hi Candace, I use the yellow box.
What an extensive collection of jellies! Printing them all out. Thank you for sharing
I hope you enjoy them, Thuy!
This is one of the best "freezer jams" I have ever made. Easy, dependable recipe. Everyone who tries it at my house loves it. Plus it is something you can make in the middle of winter when pineapples and Florida oranges are in season. You can't beat it!
Thanks, Joy! So happy you have enjoyed it! Also thanks for reminding me about this wonderful jam! I had forgotten about it as I'm always onto so many new recipes 🙂
Our of curiosity, how many jars does this make? My dad is a huge fan of marmalade, and I want to make this for him for Christmas. I just don't want to make too much as he's the only one who eats it.
Hi Danielle,
It makes 5 cups of marmalade.
Nice recipe: I have recently started to grow oranges in my backyard so this is timely.
Thanks for sharing.
Jenni
Cannot wait to try this! I have been putting a little spoonful of marmalade in my greek yogurt in the morning! Homemade is always better!
Ok, I need to know where you got those cute shaped jars? I've never seen that shape before with the flared bottom. And you are right about freezer jam - it does taste like summer fruit in a jar.
Aimee, I think I found all of these jars at TJ Maxx or Homegoods. It's funny how they sometmes will have all kinds of fun stuff like that and sometimes it's pretty much zilch. If we lived closer I'd be happy to borrow them to you, I'm such a prop-junkie. I have a ton of fun stuff for photos 🙂
Yum, this would be great used in an orange chicken sauce!
Chris - I love making jams and jellies too! Always done the traditional method but need to give yours a whirl. Our lemon tree is full and I have been contemplating making lemon marmalade with a twist and you have certainly inspired me. Happy Weekend!!
Wow, what a difference in color! I recently made some Orange Rolls in a cast iron skillet and I needed marmalade. This would be excellent in them. I also wanted to tell you that I just posted the Avocado Recipe on my blog, if you would like to check it out.
Oh the marmalade looks fantastic and I love the combination of orange/pineapple. As always the photos are gorgeous!
Mary x
really love the color of this marmalade is stunning!
I'm so glad I found your blog through Angie.
Love love your blog!
This marmalade looks delicious, I will try your recipe.
The freezer version definitely looks more appetizing!
The marmalade looks very tasty. Thank you for sharing.
I love orange marmalade and pineapple marmalade but combined, now that sounds like a winner combination. Thanks for sharing Chris!
Beautiful bright colors in your marmalade-my toast would be very happy in the morning with a spoonful of your beautiful marmalade!
Your second version may be the most vibrant marmalade I've ever seen. It's gorgeous. I do love the addition of pineapple in there. That would add fantastic flavor.
Wow what a perfect looking marmalade! I bet the flavor is out of this world amazing, great recipe!
Orange marmalade is my favorite. Add pineapple to it and it only can get better.
I definitely know which one I would choose and would love to try!
I'm sorry you had such a disappointing experience. Your freezer marmalade looks wonderful.
I never knew you could make marmalade like this Chris! It definitely looks more appealing than the dark brown experiment. May I have a spoonful for my toast please?
Definitely will be trying this, thinking it would be a great addition to some roasted salmon. Thanks, sounds delicious!
This looks so much easier than traditional jam, and beautiful too. It would definitely bring a bite of sunshine to a dreary cold winter morning. 🙂
Thanks for this wonderful tutorial! We use the term "blog worthy" a lot at our house. You made some absolutely beautiful jam!
This is so blog worthy! What a difference between those 2 pots of jam!
Waw!! I love your flavoures in this jam too!
MMMMMM! Easy yet so tasty too!
there's a huge difference in the colour of the traditional vs your freezer method! and it doesnt sound that it's taking much time too to make such lovely jam. thanks for posting this up, totally blog worthy!
Madonna, I honestly am not sure why this recipe uses powdered pectin (Surejell) vs the liquid type like Certo. I actually googled to see if they were interchangeable because I really like the liquid better (no mess) but Mr. Google says the are not interchangeable. So I wish I had a better answer for you but I'm just trusing Mr. Google and my marmalade turned out so perfect I think I won't waver.
The colors are so different! Yours is vibrant and calls my name, the other just looks bland. I always love your canning recipes. I love to can myself 🙂
It's so disappointing when a recipe we have high hopes for turns into a flop. I never would have thought to make a marmalade freezer jam. It looks delicious, Chris. I made peach jam last summer that didn't set for some unknown reason and now I just use it for ice cream topping. Don't have a clue what I did wrong, but it still tastes great.
Such a lovely orange marmalade recipe, and now is the perfect time to make it since they're in season! Thanks for sharing!
Sorry, there was a double listing for the pineapple, It's all fixed now. Thanks for being my extra eyes! 🙂
Chris, this is just beautiful. My question is why the powdered pectin? You used liquid for the hot pepper jelly, so does it matter? Could you elaborate please?
I usually make Anna Pump’s marmalade that is in Barefoot Contessa’s book. Although I find it easy, it is not as easy or as beautiful as your recipe. I am all about a wow recipe with minimal work.
Chris, is the pineapple in the ingredients duplicated? We don't own a microwave (our choice), so stovetop instead for that step?
Love your new twist on the traditional jam. Beautiful, bright and really inviting!
The picture says it all. The freezer clam reminds me of sunshine.
if only I had a bigger freezer. That's exactly what's keeping me from doing freezer jams / marmalade. I guess I'll have to buy a new one...only so I can try your marmalade 🙂 I keep this one because it seems like this duo was created for me 😉 Thanks! Have a great day, Steph
I used navel oranges.
Another great jam! I love how easy this is! I am making htis one too and I love that you don't have to can it by giving it a bath ect... I love to mix orange marmalade in with some dijon mustard and dipping shrimp in it. It gives it almost a donut type taste!! I can't wait to try this!
Very pretty. What kind of oranges did you use for the traditional one?
Is it 2 cups of pineapple?? You have 1 cup listed twice.
This looks so bright and lovely! And I cannot imagine how wonderful it must smell!!!
Wow, that looks so luscious! I've developed a new appreciation for pineapple recently, I'll have to put this on the list. 🙂
I love to try new things and experiment in the kitchen. The marmalade sounds delicious and I would like to have it with scones. Have a great day!
Oh my word! No comparison! Love the color of the fresh!
I hope to get some made before next weekend as there's nothing as good as homemade marmalade.
This is definitly blog worthy! The color is absolutely beautiful and I'm sure it's delicious! Looks pretty good... so good in fact that I might save some pineapple to test it!
Your marmalade sounds wonderful, I love the orange and pineapple combination!