Pineapple Apple Marmalade Jam

Follow our step-by-step guide on how to make Pineapple Apple Marmalade Jam.

1. Step 1

   Begin by gathering a large pot and combining your chopped pineapple, diced apple, white sugar, fresh orange juice, and zesty lemon peel.

2. Step 2

   Heat the mixture over medium-high heat until it reaches a vigorous boil.

3. Step 3

   Once boiling, reduce the heat to medium and stir frequently, allowing the pineapple to soften and become translucent, which should take about 1 to 1.

4. Step 4

   5 hours.

5. Step 5

   While the marmalade simmers, place a few small plates in the freezer; these will help you test the consistency of your jam later.

6. Step 6

   Inspect your Mason jars for any cracks, discarding any that are defective.

7. Step 7

   To sterilize the jars, boil them in water for 10 minutes, keeping them submerged in the hot water until you're ready to fill them.

8. Step 8

   Wash the new lids and rings in warm, soapy water to ensure cleanliness.

9. Step 9

   When the marmalade appears ready, scoop a tablespoon of the mixture onto one of the chilled plates and freeze it for a minute.

10. Step 10

    Afterward, gently nudge the marmalade with your finger; if it holds its shape, it’s ready for canning.

11. Step 11

    If it slides, continue cooking and check every minute.

12. Step 12

    Once the marmalade is set, carefully pack it into the sterilized jars, leaving a 1/4 to 1/2 inch of space at the top.

13. Step 13

    Use a clean knife or thin spatula to eliminate any air bubbles, and wipe the rims with a damp paper towel for a proper seal.

14. Step 14

    Secure the lids and screw on the rings firmly.

15. Step 15

    In a large stockpot, place a rack at the bottom and fill it halfway with water.

16. Step 16

    Bring the water to a boil, then lower the jars into the pot using a holder, ensuring they are spaced at least 2 inches apart.

17. Step 17

    Add more boiling water to cover the jars by at least 1 inch.

18. Step 18

    Cover the pot and process the jars in a rolling boil for 10 minutes.

19. Step 19

    After processing, carefully lift the jars from the stockpot and let them cool several inches apart for 12 to 24 hours.

20. Step 20

    Press the center of each lid to check for a proper seal; it should not move up or down.

21. Step 21

    Once cooled, remove the rings for storage and keep the jars in a cool, dark place, ready to enjoy your homemade marmalade.

22. Step 22

    This delightful spread will not only brighten your breakfast but also bring a taste of sunshine to your pantry.