APRICOT PINEAPPLE MARMALADE
An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.
Provided by Ronalynne
Categories Fruit
Time 1h20m
Yield 8 cups, 30-40 serving(s)
Number Of Ingredients 5
Steps:
- Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
- Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
- Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.
MCP® APRICOT-PINEAPPLE JAM
Fresh apricots, canned pineapple, lemon juice, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 3h
Yield About 9 (1-cup) jars or 144 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g
MOM'S APRICOT-PINEAPPLE MARMALADE
We used to have an apricot tree when I was growing up in California. Mom made this wonderful marmalade that was heavenly on biscuits. Fresh, sweet apricots make it so special.
Provided by Bren in LR
Categories < 4 Hours
Time 2h
Yield 5 cups
Number Of Ingredients 7
Steps:
- Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Pit apricots; do not peel. Finely chop. Measure exactly 3 1/2 cups prepared apricots into a 6 or 8-quart saucepot. Add canned pineapple to pot. Add Fruit Fresh produce protector and pectin; mix well.
- Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring contantly.
- Add cinnamon and sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1-2 inches. Add boiling water, if necessary.).
- Cover; bring to a gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
Nutrition Facts : Calories 987.9, Fat 1.4, SaturatedFat 0.3, Cholesterol 1, Sodium 28.8, Carbohydrate 252.3, Fiber 6.5, Sugar 237, Protein 3.7
DRIED APRICOT MARMALADE
A zesty, brightly-flavored marmalade. Overnight soaking not included in preparation time and cooking time is approximate. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Citrus
Time 1h5m
Yield 12 6 ounce jars
Number Of Ingredients 7
Steps:
- Soak apricots in water overnight; drain and cut into pieces.
- Peel citrus fruit and remove white pith.
- Shred colored peel and chop fruit finely; add lemon juice and apricots.
- Add pineapple.
- Measure fruit and add an equal volume of sugar.
- Cook until thick, stirring carefully to prevent scorching.
- Add pine nuts, if desired.
- Fill sterilized jars, cover and process in a boiling water bath for ten minutes to seal.
Nutrition Facts : Calories 276.2, Fat 0.6, Sodium 8.1, Carbohydrate 71.5, Fiber 9, Sugar 58.4, Protein 4.1
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
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