5 from 1 vote
Orange-Pineapple Marmalade
Prep Time
3 hrs 14 mins
Cook Time
3 hrs 14 mins
This marmalade is easy to make with no canning knowledge necessary. It's like spreading sunshine on your morning toast!
Course: Jams and Jellies
Author: Adapted by Chris Scheuer from Kraft
  • 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
  1. Prepare glass jars or plastic containers and lids by washing them in hot soapy water or in a dishwasher. I like to use 1/2 pint and 1/4 pint size jars, but feel free to use any size. The recipe will make 5 cups of marmalade.
  2. 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 2-1/3 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.
  3. 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.
  4. Fill all containers immediately to within a 1/2" 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.