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Post by Lizbuff13 on 15th August 2010, 3:51 pm

Apricot Pineapple Marmalade

I like to call this marmalade because it is so similar with the chunks of pineapple suspended in the apricot jam. I suppose it isn't a real marmalade because it doesn't have the citrus rind, but here at my house....we call it marmalade! Jam, Marmalade, no matter, it tastes great on everything!

1 large fresh pineapple, peeled, cored and diced in chunks.
4-5 heaping cups of fresh apricots, pitted and diced (I leave the skin on) (12 to 16, depending on the size) (I have a special 4 cup pitcher I use heaping over)
4 cups white sugar (I used 2 cups white sugar, 2 cups honey)

Cook pineapple over medium heat w/ 1 cup of sugar until pineapple has reduced in size and has a deeper color and is becoming softened. Not sure of the exact time, 30 mins? I diced my apricots while cooking it. (I used fresh pineapple because I wanted the intense flavor without the taste of a tin can).

Add the apricots, additional sugar or sugar honey combo to the cooked pineapple syrup mixture. Bring to a boil and reduce heat, gently cooking at a low boil for 20 mins stirring every few minutes. Turn heat off. I cover the pot and leave on the back of the stove overnight to cool and thicken. Then I fill the jars later because I freeze this one or just leave in the refrigerator. If I was going to bottle it (water bath can, then I would fill the jars when it is hot) It doesn't last around this place long enough to worry about that extra work!

Apricots have a lot of natural pectin so you do not need to add any additional. Also, since using fresh pineapple it is important to cook it first before adding the apricots. I am not positive you must, but I think you should and it requires a little more cooking time than the apricots. Mine has turned out wonderful, so I will be doing the same thing next time.

Good luck!


Lizbuff13
Lizbuff13

Posts : 62
Join date : 2010-05-25
Age : 56
Location : Salem, Oregon, USA

http://www.sparkleberrieplace.org

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