Clementine Cherry Pineapple Marmalade

Follow our step-by-step guide on how to make Clementine Cherry Pineapple Marmalade.

1. Step 1

   Begin by carefully inspecting three pint-sized jars for any cracks and checking the rings for rust; discard any that show signs of damage.

2. Step 2

   To prepare the jars for your delicious marmalade, immerse them in simmering water while you work on the fruit mixture.

3. Step 3

   Don’t forget to wash new lids and rings in warm, soapy water to ensure they’re clean and ready for sealing.

4. Step 4

   Next, place the clementines along with their zest into a food processor and blend until they reach a smooth, well-mashed consistency.

5. Step 5

   Transfer this vibrant mixture to a medium saucepan.

6. Step 6

   Repeat the blending process with the drained sour cherries and pineapple chunks, adding them to the saucepan as well.

7. Step 7

   Now, it’s time to enhance the fruit blend.

8. Step 8

   Pour in the fresh lemon juice and sprinkle in the fruit pectin, stirring thoroughly to combine.

9. Step 9

   Heat the mixture over medium heat until it reaches a rolling boil.

10. Step 10

    Gradually add the sugar, stirring continuously, and allow it to boil for an additional two minutes before removing it from the heat.

11. Step 11

    With the marmalade mixture ready, carefully pack it into the sterilized jars, filling them to within a quarter inch from the top.

12. Step 12

    To eliminate any pesky air bubbles, run a clean knife or thin spatula around the inside edges of the jars.

13. Step 13

    Wipe the rims with a damp paper towel to remove any residue, then place the lids on top and screw the rings on tightly to secure them.

14. Step 14

    Prepare a large stockpot by placing a rack at the bottom and filling it halfway with water.

15. Step 15

    Bring the water to a vigorous boil, then gently lower the jars into the pot using a jar holder, ensuring they are spaced at least two inches apart.

16. Step 16

    Add more boiling water to cover the jars by at least one inch.

17. Step 17

    Cover the pot and process the jars in the rolling boil for ten minutes to ensure proper sealing.

18. Step 18

    Once the time is up, carefully remove the jars from the stockpot and let them cool on a clean surface, spaced several inches apart, for 12 to 24 hours.

19. Step 19

    To check if the jars have sealed properly, press the center of each lid with your finger; it should not move up or down.

20. Step 20

    After they have cooled completely, remove the rings for storage and keep the jars in a cool, dark place to preserve their delightful flavor.

21. Step 21

    Enjoy the satisfaction of your homemade marmalade, perfect for spreading on toast or adding a sweet touch to your favorite recipes!.