In addition to being delicious on toast, this marmalade is also excellent as a marinade or topping for pig or chicken, as well as the major component of an agua fresca. Add some to frosting for a tropical spin on a cake.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 large fresh pineapple – peeled, cored, and sliced
- ½ cup pineapple juice
- ½ cup brown sugar
- 2 whole cloves
- 1 (4 inch) cinnamon stick
- ¼ cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
- Coarsely blend pineapple in a blender. Set aside.
- Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
- Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.
- I use the juice from the pineapple. But canned juice will also work.