Pineapple Mandarine Marmalade in a glass jar on a white tray.
Recipes » Gifts from the Kitchen » Jams, Jellies, and Chutneys

Pineapple Mandarin Marmalade • No Canning Skills Needed!

By Chris Scheuer | Updated on January 31, 2025
5 from 7 votes
This Pineapple Mandarin Marmalade is vibrantly hued, like sunshine in a jar! It's sweet with a touch of tart and so delicious! No special canning equipment is needed, although it can be canned - or simply stored in the refrigerator (or freezer). The free printable labels make it extra special!
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This Pineapple Mandarin Marmalade is vibrantly hued, like sunshine in a jar! It's sweet with a touch of tart and so delicious! No special canning equipment is needed, although it can be canned. The free printable labels make it extra special!

This Pineapple Mandarin Marmalade is the latest in our ever-evolving collection. I hope you enjoy it as much as we have!

Horizontal photo of a Weck jar of Pineapple Mandarin Marmalade surrounded by Mandarin oranges with a custom label for gift giving on the lid.

The thought of "marmalade" has always been quite charming to me. It makes me think of tea, crumpets, scones, fancy little sandwiches and fun afternoon parties with chintz china, white tablecloths and Limoges tea cups. But the first time I actually tasted marmalade... well, that was a different story. I was disappointed as it had a bitter flavor, not at all what I had anticipated.

But, a few years ago, I decided that bitterness shouldn't spoil the "magic" of marmalade. So I came up with my own recipe, a non-bitter rendition that lets the fabulous citrus flavor shine. I've been running with that idea ever since...

Vertical overhead photo of a jar of Pineapple Mandarin Marmalade on a wood cutting board with a loaf of focaccia bread and a slice spread with the marmalade.

What makes marmalade bitter?

Marmalade is, classically, supposed to be bitter. Why? It's because it was traditionally made from Seville oranges, a variety that's bred for a bitter flavor. Also, conventional marmalade includes the zest and the pith (the white layer right under the skin or zest) of the orange or (other citrus fruit) which can have a bitter flavor.

You may be a fan of bitter marmalade and, if that's the case, you might want to look for a different recipe. But if you love the thought of a delicious jam made from citrus zest and fruit, this Pineapple Mandarin Marmalade is calling your name. It's sweet with a touch of tart and lots of vibrant flavor, but no bitterness.

Vertical closeup photo of a Weck jar of Pineapple Mandarin Marmalade on a round marble plate with Mandarin Oranges in the background.

A labor of love... and not so pretty!

If you search online for "marmalade recipes", you'll find that marmalade can be a chore to make. Many recipes call for boiling the citrus (sometimes repeatedly), overnight rests, 30-minute boils, thermometer testing, cold plate testing... and on and on. See what I mean? A "labor of love"!

The other thing you might notice is that the color of the finished marmalade (for many of these recipes) is dull and dreary, a golden brown rather than the beautiful, vibrant hue of the citrus fruit that it's made from.

Easy and pretty!

Neither a "labor of love" nor the dull hue are true of this Pineapple Mandarin Marmalade. This marmalade recipe comes together easily in less than 30 minutes and, if you check out the pictures in this post, is vibrantly hued, I call it, "the color of sunshine"!

A great little tool

I use this small (inexpensive) zester to remove the peel instead of a vegetable peeler that's often used for marmalade. This zester creates tiny little strips of pretty zest that are never thick or tough.

Horizontal extreme closeup photo of a jar of Pineapple Mandarin Marmalade with Mandarin oranges in the background.

To Can or Not to Can?

Another bonus of this Pineapple Mandarin Marmalade is that you can put it through a hot water bath to make it shelf stable, BUT, you don't have to. It can also be stored in the refrigerator or freezer. It's your choice!

The Difference Between Mandarins, Clementines and Tangerines

You might be wondering if you can use clementines, tangerines, tangelos, halos or satsumas instead of mandarins. Yes, you can use any of them! But let's get the terminology straight; mandarin is a category of citrus that includes all of the above. That makes it legal to call this delicious condiment Pineapple Mandarin Marmalade, no matter which of these citruses you use!

Vertical overhead closeup photo of a jar of Pineapple Mandarin Marmalade on a round wood platter with a slice of focaccia bread spread with the marmalade.

What to Do with this Pineapple Mandarin Marmalade

Besides spreading a little sunshine on your morning toast, here are some other ideas for this marmalade:

  • It makes a delicious and quite gourmet peanut butter and jelly sandwich.
  • Use it as a topping for baked brie.
  • Serve it with yogurt and granola.
  • Make a fabulous grilled ham and cheese with a layer of this Pineapple Mandarin Marmalade sandwiched between the layers.
  • Serve it over ice cream.
  • Use it as a glaze for chicken, shrimp, pork and salmon, delish!
  • Top pancakes with it.
  • Drizzle it over ice cream.
  • Use it to get a perfect shine on your favorite sports car. (Just kidding!)
  • Add it to a salad dressing - I like to combine 1-2 tablespoons of marmalade (depending on how sweet you like things), 3-4 tablespoons of vinegar, 6-8 tablespoons of extra virgin olive oil and a pinch of salt and pepper in a jar with a tight-fitting lid. Give it a good shake, shake, shake then taste. Add a bit more marmalade or vinegar, if needed.

We LOVE to toast our Potato Focaccia (Focaccia Pugliese), add a smear of butter and a dollop of this Pineapple Mandarin Marmalade (pictured below). Talk about heavenly!!!

Horizontal closeup photo of a toasted slice of Potato Focaccia bread spread with Pineapple Mandarin Marmalade.

Give it as a gift!

One last, but not least thing to do with this delicious condiment... if you have a stash in the pantry, fridge or freezer, you've got an instant gift for a hostess, teacher, friend, neighbor, etc. With it's bright, vibrant hue and fabulous flavor, it will bring a bit of cheer to anyone you gift it to!

Get your free printable labels...

Photo of a yellow, green, and white lid to a Pineapple Mandarin Marmalade jar.

Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.

I made a batch of this Pineapple Mandarin Marmalade last night and it's sitting on my kitchen counter near a window. The sun is shining in on the jars, making them look like they're made of gold! The sight makes me smile each time I glance at it.

I hope I've convinced you to make a batch of this cheery jarred sunshine... I promise you won't be disappointed!

Vertical extreme closeup photo of a Weck jar of Pineapple Mandarin Marmalade on a marble plate with Mandarin oranges in the background.

Cafe Tips for making this Pineapple Mandarin Marmalade

  • This marmalade recipe calls for 5-8 mandarins. The number will depend on the size of the fruit. You will need 2 cups of peeled, chopped fruit. If your mandarins are really small, you could need even more.
  • Look for firm mandarins with a pretty, shiny peel. If they come in a bag, check carefully to make sure the fruit isn't soft or smushy.
  • When zesting your mandarins, it's important to get just the colored part of the skin. The white part underneath (called the pith) is bitter. You don't want that.
  • As mentioned above, I use a zester like this to zest my mandarins. The zest is not too fine, but not too coarse and it doesn't get any of the pith.
  • You could also use a vegetable peeler to carefully remove just the colored zest. But you will need to slice the peel into thin slivers.
  • This recipe calls for fresh pineapple. Look for a pineapple that's firm and not over ripe as the fruit's pectin content decreases as it ripens. Lots of grocery stores have fresh pineapple that's already been cored and peeled which saves some time.
  • You'll note that this recipe calls for a half cup of finely chopped apple. Why? The apple helps ensure a good set since pineapple has minimal natural pectin whereas apple is super high in pectin.
  • Another ingredient that you might not expect in this marmalade recipe is a half teaspoon of butter. The butter helps reduce the amount of foam that accumulates as the marmalade boils. If you have a dairy allergy or intolerance, you can skip the butter.
  • The instructions call for bringing the pectin and water mixture to a "full rolling boil". A full rolling boil means a boil that cannot be stirred down. Keep an eye on it though and adjust the heat if needed so the mixture doesn't boil over.
  • I use a soup ladle to transfer the marmalade to my jars. A funnel is also helpful. I love this set which includes sizes for both wide and regular-mouth Mason jars. The small one also works with the rounded Weck jars, pictured in this post.
  • Don't try to change the proportions/amounts of the ingredients and be sure to measure carefully. Making marmalade (and other jams and jellies) like this is an exact science and you can end up with problems with the jam setting if you alter the ingredients.
  • If you prefer marmalade with less sugar, there are low-sugar and no-sugar pectins available. However, to ensure success, use a recipe designed specifically for that type of pectin, not this recipe!

Thought for the day:

I lift up my eyes to the mountains.
Where does my help come from?
My help comes from THE LORD,
the Maker of heaven and earth.
Psalm 121:1-2

What we're listening to for inspiration:

God, I Look To You

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Horizontal closeup photo of a Weck jar of Pineapple Mandarin Marmalade on a round marble plate with Mandarin oranges in the background.

Pineapple Mandarin Marmalade

Chris Scheuer
This Pineapple Mandarin Marmalade is vibrantly hued, like sunshine in a jar! It's sweet with a touch of tart and so delicious! No special canning equipment is needed, although it can be canned - or simply stored in the refrigerator (or freezer). The free printable labels make it extra special!
5 from 7 votes
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 100 servings
Calories 47
PRINT PIN COMMENTS

Ingredients
 
 

  • 2 cups finely chopped fresh pineapple
  • 1 small apple, I use a Granny Smith apple but other types will also work
  • 5-8 medium mandarins, clementines, halos, satsumas, tangerines will all work
  • grated zest from 5 medium size mandarins, this is the zester I like to use
  • 1 1.75-ounce (49g) box powdered pectin, I use SURE-JELL Fruit Pectin (yellow box)
  • ½ teaspoon butter
  • 5½ cups granulated sugar

Instructions
 

For marmalade that will NOT be put through a hot water bath:

  1. Wash your jars with hot soapy water and rinse well or put them through the dishwasher. Set aside on a clean kitchen towel.
  2. Peel and core pineapple. Finely chop and measure exactly 2 cups chopped pineapple into a large, (6-8-quart) pot.
  3. Zest the orange part of the mandarins, avoiding the pith (white part). You can use a zester like this one or a vegetable peeler the thinly slice the zest. Add the zest to the pot with the pineapple.
  4. Peel the mandarins and remove as much of the stringy white pith as possible. No worries if you can't get some of it off.
  5. Sliced the mandarins in half then chop into small pieces. I like to slice the halves about ¼ inch thick then chop the slices.
  6. As you chop, measure exactly 2 cups of chopped mandarin and add to the pot.
  7. Peel and core the apple and finely chop until you have exactly ½ cup. Add the apple to the pot.
  8. Stir in the pectin. Add butter to reduce foaming.
  9. Bring the mixture to a full rolling boil (that means a boil that doesn't stop bubbling when stirred) over high heat, stirring frequently.
  10. Add the sugar and stir well. Bring the mixture back to a full rolling boil then set a timer for one minute. Continue with the boil, stirring frequently.
  11. After one minute, remove the pot from the heat. Skim off any foam with a metal spoon. Ladle into the prepared jars, filling to within ½ inch of the tops.
  12. Wipe jar rims and threads. Cover with lids. Allow the marmalade to sit at room temperature for 24 hours or until set then store in the refrigerator or the freezer.

For marmalade that WILL be put through a hot water bath:

  1. Bring boiling-water canner, half full with water, to simmer.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water.
  3. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  4. Peel and core pineapple. Finely chop and measure exactly 2 cups chopped pineapple into a large, (6-8-quart) pot.
  5. Zest the orange part of the mandarins, avoiding the pith (white part). You can use a zester like this one or a vegetable peeler the thinly slice the zest. Add the zest to the pot with the pineapple.
  6. Peel the mandarins and remove as much of the stringy white pith as possible. No worries if you can't get some of it off.
  7. Sliced the mandarins in half then chop into small pieces. I like to slice the halves about ¼ inch thick then chop the slices.
  8. As you chop, measure exactly 2 cups of chopped mandarin and add to the pot.
  9. Peel and core the apple and finely chop until you have exactly ½ cup. Add the apple to the pot.
  10. Stir in the pectin. Add butter to reduce foaming.
  11. Bring the mixture to a full rolling boil (that means a boil that doesn't stop bubbling when stirred) over high heat, stirring frequently.
  12. Add the sugar and stir well. Bring the mixture back to a full rolling boil then set a timer for one minute. Continue with the boil, stirring frequently.
  13. After one minute, remove the pot from the heat. Skim off any foam with a metal spoon. Ladle immediately into prepared jars, filling to within ¼ inch of the tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
  14. Place jars on an elevated rack in the canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
  15. Cover; bring water to a gentle boil. Process for 5 minutes.
  16. Remove the jars and place them upright on a towel to cool completely.
  17. After the jars are cool, check the seals by pressing the middle of the lids with a finger.
  18. If lids spring back, lids are not sealed and refrigeration is necessary, otherwise, the marmalade will be shelf stable until opened.

Notes

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word "Instructions". Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
* The number of jars you will need depends on the size of your jars. The recipe makes right around 50-52 ounces of marmalade. My jars are 6 ounces which means 8 ½ jars of marmalade.

Nutrition

Serving: 1tablespoonCalories: 47kcalCarbohydrates: 12gProtein: 0.1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.003gMonounsaturated Fat: 0.01gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 0.4mgPotassium: 12mgFiber: 0.1gSugar: 12gVitamin A: 3IUVitamin C: 3mgCalcium: 2mgIron: 0.02mg
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Course: Condiment
Cuisine: American, British

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81 Comments

  2. I love love love your site! The color of the jams are so vibrant! Thank you for brightening my day! I am off to buy the ingredients for the jams. Please send the pdf for the labels! Thank you!

    Reply

  3. I love how easy you make jam/jelly making for us.
    I would love the pineapple mandarin marmalade labels.
    My hubby loves marmalades. Can't wait for him to try this recipe.

    Reply

    1. Hi Gladys, So happy to hear how much you enjoy our jam and jelly recipes! The labels are on the way to your inbox - hope you and your husband enjoy!

      Reply

  6. This is a fabulous & very versatile Marmelade. I made a small batch initially, and my Paddington Bear Hubby absolutely loved it. What I could keep aside from him I tried adding to an apricot tagine, to carrot & ginger soup and used as a cheesecake topper too - all really great hits. So thank you!
    I’d like to make some more as gifts, do you have one of your amazing printable labels for this? If so, please could I receive the .pdf

    Reply

  8. I love the Sunny look to this Pineapple Mandarin Marmalade recipe; I would love to receive the PDF labels for this item Please!

    Thank you!

    Reply

  9. Hi Chris,
    Please send me the pdf for this wonderful marmalade -This is definitely a "sharer" and meant to be enjoyed by all.

    Reply

    1. Hi Glynis, the labels can not be delivered. Could there be an error in your email address?

      Reply

  13. I just finished a bath of your fresh peach jam. It is sitting on the counter waiting to go into the freezer. This marmalade sounds delicious, and is next on my list. Please send the labels. Thank you so much.
    ,

    Reply

  15. Have a friend with a mandarin tree. Can't wait to try this recipe out!
    Would appreciate receiving PDF for labels.

    Reply

  16. Saw this recipe cannot wait to try it. Interesting combination. Could you please send me a label to print off Enjoy receiving your recipes Thanks so Much
    Dianne Groll

    Reply

  17. I would love to try this recipe and would also love to have the PDF labels. Thank you for taking the time to give us such well written, as well as delicious, recipes. I know when I save one of your recipes, I can be guaranteed it will be delicious. Thanks so much!

    Reply

  18. Hello, please send the PDF for the label and instructions for printing. I was so excited to read this recipe because I too was expecting something different from orange marmalde, this recipe should fill that void quite nicely. Thank you.

    Reply

  21. I just finished making yoyr Mandarin Marmalade. It is now cooling on the counter. I took a taste before washing the pot and it is delicious. I make tomato jam in the summer when I grow more tomatoes than I can use. I usually use the plate in the freezer method to see if it is jelled enough. This has been unreliable. Sometimes jelled to much and sometimes not enough. Do you think you 1 minute method would work with tomato jam? As far as I can tell it seemed to work perfectly with the marmalade. If you could send the labels I would appreciate it. Thank you for all your wonderful recipes.

    Reply

    1. Hi Jean, hope you love the jam!
      Regarding your question, you definitely could use pectin in tomato jam recipes but I would have to do some testing to determine proper proportions of sugar, tomatoes, etc.

      Reply

      1. Thank you for your reply. I have given away 4 jars of the marmalade, to friends, and have gotten 4 five star reviews. The other 2 jars are going back to college with my grandson. I am about to make another batch.
        When I have an abundance of tomatoes, this summer, I will try the one minute method and let you know how it turns out.
        Thank you again for all of your wonderful recipes.

        Reply

  23. I've assembled all the ingredients and am ready to try this recipe; the color is so enticing. I've made the raspberry (and also) the strawberry jams and found them delicious. Please send the labels to affix to the jam jars. Love your recipes.

    Reply

    2. Lovely recipe, can't wait to try it. Please, can you tell me where you get those darling glass jars?
      Thank you, Dorothy

      Reply

  29. All requested labels have been sent as of 1/21/25 @ 2 pm. If you didn't receive them please let us know! Chris

    Reply

  33. Hi Chris, this marmalade looks delicious. I would appreciate it very much if I could have the labels of this marmalade.
    Thanks,
    Linda P. Myers

    Reply

  35. Hi Chris,
    This looks delicious & I would love the labels. Do you also have a link for the cute glass jars? They look gorgeous. Thank you in advance. Jen

    Reply

  36. A 5-star rating for looks...
    This Pineapple - Mandarin Marmalade looks YUM...
    Please may I have the labels for it. Thank you. Meryl

    Reply

  37. Sending a 5star rating for looks. Looks YUM...
    So, please may I have the PDF labels for this Pineapple Mandarin Marmalade.
    Thank you for the recipes and your time, Meryl

    Reply

  39. can you substitute monk fruit sugar for regular sugar. Also, I would like the PDF for the labels.

    Thank you,

    Reply

    1. Hi Lewis, so sorry we missed this comment. Since jam making is an exact science, it would be best to find a recipe designed for monk sugar.

      Reply

  41. Dear Friend,

    I would love to have the labels for the Pineapple Mandarin Marmalade. Thank you for your creativity.

    Sincerely, Dianne Doscher

    Reply

  43. I would love to have the labels for the Pineapple Mandarin Marmalade.
    Thank you.
    Sincerely,
    Judy B Leonard

    Reply

  45. Hi, that recipe sounds just delicious. I'm in the Western Cape, South Africa and always follow your site, for quick and easy recipes with excellent, tasty results. Please can you send me a link to your labels.

    Reply

  46. Would love to have the labels sent to me. Thank you for long list of ways to use the marmalade. I'm excided to make this!

    Reply

  49. I have not tried this recipe yet as I am and will be away from home for a periodd of time. I know I will as I haven't tried a recipe of yours that we weren't happy with. When you have a moment, please send the labels for the jars. Thank you in advance.

    Reply

  50. Lovely marmalade to brighten the cold dreary winter mornings. I would love the pdf file for the labels. Thank you.

    Reply