Lemon-Pineapple Marmalade I’m not sure what the impetus is, perhaps a Northwest sky determined to drop a snow-rain mix, or one too many Facebook friends sharing albums of tropical beaches, but I need a little sunshine. Not a lot mind you, but just enough to jump start me on this gray flannel day.
When winter weather and mental outlook are tanking, I turn to the pantry to retrieve some sunshine in a jar, specifically my homemade lemon-pineapple marmalade.
RECIPE: Lemon-Pineapple Marmalade
- 1 ripe pineapple
- 4 lemons
- 3 Cups Sugar
- sprig of rosemary (optional)
- Pineapple: remove skin and core
- Pineapple: dice into bite-size chunks
- Lemons: zest each lemon
- Lemons: cut in half, slice thinly, remove seeds
- Layer fruits in sugar in nonreactive jam-making pan
- Leave overnight
- Add a sprig of rosemary (optional)
- Simmer gently until mixture is thick, stirring regularly
- Remove rosemary
- Jar up jam, seal, and place in water bath for 10 minutes
Things to love about this recipe:
- Lemons and Pineapple are in season at the same time
- Nice mix of sweet and sour
- Jam sets up nicely without need for pectin
- Easy to make
- Delicious and unusual combination
I’m especially fond of lemon-pineapple marmalade with cream cheese on toast, but butter works, too. (How’s that for a backup plan.) If that’s not decadent enough for you, I mix 1 cup of jam with one egg and 1 cup of milk to make a great little mini-tart filling. And while sunshine is absent from the forecast, I always have an emergency ray or two tucked away in the pantry for such rainy days (and hunger pangs).