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I love trying new things. If you're a frequent visitor to The Café you'll know I love to put a little bit different twist on things to take the ordinary and spin it in a whole new direction. But every now and then I get the urge to go more traditional, just to see if I might be missing out on anything really wonderful and that's what I was thinking last week when I decided to make marmalade.
We enjoy homemade jams and jellies and I've been making them for as long as I can remember. Traditional jam making involves preparing the fruit, sterilizing the jars and lids, simmering the fruit mixture on the stovetop and finishing with a water bath to seal the jars and give them an extended shelf life. Being a bit lazy, that always seemed like a lot of work to me, plus I didn't like the way cooking the fresh fruit changed the taste and color.
NOT! I was so disappointed and the results were definitely not blog-worthy. Check out the photos and you'll see just what I mean. We have a commitment to only post recipes that we LOVE here at The Café. We did not love this marmalade. The freshness of the fruit had disappeared and the color is dull and lifeless-looking.
SO, I learned my lesson and this week I decided to re-do the marmalade with my oldstandby freezer-jam method. The pictures tell the delicious story and this one had to make the blog! Fresh pineapple and seasonal navel oranges combine to make a delicious, vibrant flavored marmalade. We love this on toast, scones and English muffins, but it's also wonderful in sauces for main entrees and a fun delicious ingredient for appetizers and desserts.
- 1 cup finely chopped fresh pineapple
- 3-4 medium navel oranges
- 4 ¼ cups sugar
- ¾ cup water
- 1 box SURE JELL powdered fruit pectin
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Prepare glass jars or plastic containers and lids by washing them in hot soapy water or in a dishwasher. I like to use ½ pint and ¼ pint size jars, but feel free to use any size. The recipe will make 5 cups of marmalade.
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Remove the colored part of peel from the oranges using a vegetable peeler or zester. I like to use one of these. It works perfectly to remove small strips of zest. If you use a vegetable peeler, cut the peel into thin slivers, or finely chop. Peel and discard the remaining white part of peel from the oranges. Finely chop the orange fruit, discarding any membranes and saving any juice. Mix fruit and juice with the slivered peel and add the pineapple. Measure 2-⅓ cups of the fruit mixture into a large bowl. If you have extra, discard or save for another use. Stir in sugar. Microwave on high for 3 minutes, stirring every minute. Allow to sit for several hours stirring occasionally until all sugar crystals are dissolved. If necessary microwave again for 3 minutes to dissolve any remaining sugar crystals.
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When fruit mixture is completely combined with the sugar, combine the water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture; stir continuously for 3 minutes.
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Fill all containers immediately to within a ½" of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Marmalade is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to one year. Thaw in refrigerator before using. Makes 5 cups marmalade.
Betty says
This looks so much easier than traditional jam, and beautiful too. It would definitely bring a bite of sunshine to a dreary cold winter morning. 🙂
Tricia @ saving room for dessert says
Thanks for this wonderful tutorial! We use the term "blog worthy" a lot at our house. You made some absolutely beautiful jam!
sophiesfoodiefiles says
This is so blog worthy! What a difference between those 2 pots of jam!
Waw!! I love your flavoures in this jam too!
MMMMMM! Easy yet so tasty too!
lena says
there's a huge difference in the colour of the traditional vs your freezer method! and it doesnt sound that it's taking much time too to make such lovely jam. thanks for posting this up, totally blog worthy!
The Café Sucré Farine says
Madonna, I honestly am not sure why this recipe uses powdered pectin (Surejell) vs the liquid type like Certo. I actually googled to see if they were interchangeable because I really like the liquid better (no mess) but Mr. Google says the are not interchangeable. So I wish I had a better answer for you but I'm just trusing Mr. Google and my marmalade turned out so perfect I think I won't waver.
twodogsinthekitchen says
The colors are so different! Yours is vibrant and calls my name, the other just looks bland. I always love your canning recipes. I love to can myself 🙂
Cathy at Wives with Knives says
It's so disappointing when a recipe we have high hopes for turns into a flop. I never would have thought to make a marmalade freezer jam. It looks delicious, Chris. I made peach jam last summer that didn't set for some unknown reason and now I just use it for ice cream topping. Don't have a clue what I did wrong, but it still tastes great.
Georgia | The Comfort of Cooking says
Such a lovely orange marmalade recipe, and now is the perfect time to make it since they're in season! Thanks for sharing!
The Café Sucré Farine says
Sorry, there was a double listing for the pineapple, It's all fixed now. Thanks for being my extra eyes! 🙂
Madonna says
Chris, this is just beautiful. My question is why the powdered pectin? You used liquid for the hot pepper jelly, so does it matter? Could you elaborate please?
I usually make Anna Pump’s marmalade that is in Barefoot Contessa’s book. Although I find it easy, it is not as easy or as beautiful as your recipe. I am all about a wow recipe with minimal work.
Jo Anne Tell says
Chris, is the pineapple in the ingredients duplicated? We don't own a microwave (our choice), so stovetop instead for that step?
Angie's Recipes says
Love your new twist on the traditional jam. Beautiful, bright and really inviting!
Sandra Lee says
The picture says it all. The freezer clam reminds me of sunshine.
Stephanie says
if only I had a bigger freezer. That's exactly what's keeping me from doing freezer jams / marmalade. I guess I'll have to buy a new one...only so I can try your marmalade 🙂 I keep this one because it seems like this duo was created for me 😉 Thanks! Have a great day, Steph
The Café Sucré Farine says
I used navel oranges.
Jennifer @ Peanut Butter and Peppers says
Another great jam! I love how easy this is! I am making htis one too and I love that you don't have to can it by giving it a bath ect... I love to mix orange marmalade in with some dijon mustard and dipping shrimp in it. It gives it almost a donut type taste!! I can't wait to try this!
Foodycat says
Very pretty. What kind of oranges did you use for the traditional one?
Charlotte Moore says
Is it 2 cups of pineapple?? You have 1 cup listed twice.
Ginny says
This looks so bright and lovely! And I cannot imagine how wonderful it must smell!!!
hobby baker says
Wow, that looks so luscious! I've developed a new appreciation for pineapple recently, I'll have to put this on the list. 🙂
Hovkonditorn says
I love to try new things and experiment in the kitchen. The marmalade sounds delicious and I would like to have it with scones. Have a great day!
Martha says
Oh my word! No comparison! Love the color of the fresh!
Pondside says
I hope to get some made before next weekend as there's nothing as good as homemade marmalade.
Kim G. says
This is definitly blog worthy! The color is absolutely beautiful and I'm sure it's delicious! Looks pretty good... so good in fact that I might save some pineapple to test it!
Laura (Tutti Dolci) says
Your marmalade sounds wonderful, I love the orange and pineapple combination!