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
Ingredients:
- 1 ripe pineapple
- 4 lemons
- 3 Cups Sugar
- sprig of rosemary (optional)
Preparation:
- 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).
That’s my kind of meal. YUM.
Are you selling this stuff?
Hi Renae, I’m thinking about it but I need to locate a commercial kitchen on the island.
Once again you’ve got my attention. It looks delicious! How do you think it would take to a habanero or two?
June that is an awesome idea, kick it up with some heat, and leave out the rosemary.
There must have been something in the air – I just made a batch of lemon-ginger marmalade!
I like the idea of pineapple & rosemary – will have to write that on my ‘to-do’ list for next winter!
Mmmm…that looks scrummy! The rosemary sounds like a fun twist too. Once I free up a few extra canning jars in the kitchen I may have to try this!
Picture yourself in a boat on a river with marmalade dreams and pineapple clouds…the girl with kaledoscope eyes…Wow that’s what I want for my birthday! 3’s my favorite number; three jars please!!!
Looks delicious! I might have to make this today. Thanks for sharing!
This sounds delicious Tom! I was just thinking about homemade marmalade the other day…yumm!
That’s what I’d call delicious, thanks for sharing the recipe as well, I think I’m going to give it a try on the weekend!
Looks great. Do you need a commercial kitchen to sell at the Farmer’s Market? We don’t, but that doesn’t mean anything. We might be the last bastion for all I know! We can’t sell dairy, meat, etc. but no problem with jams.
Hi Sarah, yep you do have to a commercial kitchen for prepared food in King County’s Farmers markets; there’s some major hoop jumping to sell some jam. A cottage food bill was passed, now I hear it’s DOA in committee.
got to try this Tom. Nothing better than fresh marmalade…..
Delicious and so easy!
I made this jam over the weekend. Yum! The flavor really began to develop in its level of citrus after a couple of days. I also used the rosemary, and found that it complimented the Meyer lemon zest, nicely. So tasty on wheat sourdough toast with cream cheese.
That first picture said it all: Make me right now & then eat me all the way! 🙂
Indeed, a strange combo & but I am sure a really delectable one! 😉
I live in Arizona and I made a batch of this using barrel cactus fruits (which are in season now) with the seeds removed, in place of pineapple, and it turned out excellent! Barrel cactus fruits are slightly sweet and tart, but probably taste more like a cucumber than a pineapple. Funny enough, they look just like little pineapples, which is what gave me the idea. Thanks!
Wow, great idea Leona. Now that’s an exotic marmalade. Thanks for the visit.
Hi. Making this for stocking stuffers, but I can’t find any info on how many jars it makes, and what size jar.
Oh I’m sorry Hilary, of course, that’s vital info. I usually get between 5-7 half pints per recipe depending on size of the pineapple. Happy Cooking!