Lime-Pine Marmalade
Submitted by a_hinshaw
Lime, pineapple, and grapefruit marmalade with orange zest, cooked to 220F and sealed in 7 jars. A homemade tropical citrus marmalade that’s tart, bright, and far from anything store-bought.
YIELD
7 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsThis tropical marmalade combines limes, grapefruit, and a full pineapple into seven jars of something you genuinely cannot buy at the grocery store. The citrus is diced whole, seeds removed, then soaked overnight in water before a long slow simmer until tender, a step that extracts the natural pectin from the peel and eliminates the need for packaged pectin.
Orange zest goes in when you add the sugar, which brightens the whole thing without adding another fruit to the mix. Cook it over high heat until your jelly thermometer reads 220 to 222 degrees, or watch for the sheet test: two drops should merge into one as they fall from the spoon.
Kitchen Tips
- Do not skip the overnight soak. It softens the peel and draws out pectin for a proper set
- Use a jelly thermometer for confidence. The sheet test works, but temperatures don’t lie
- Sterilize your jars right before filling so they’re hot when the marmalade goes in
Ingredients
Directions
Wash and remove the seeds of the limes and the grapefruit and dice or put them through a meat grinder.
Pare, core and chop the pineapple.
Measure all the fruit including the juice, and add 1½ cups of water for each cup of fruit; let this stand overnight.
The next morning, simmer the fruit and water, uncovered, over low heat until the fruit is tender, about 1 hour.
Measure the mixture again and add the orange rind and 1 cup of sugar for each cup of pulp.
Cook over medium heat until sugar has dissolved, stirring constantly.
Then cook over high heat until your jelly thermometer reads 220 to 222 degrees F, or the syrup sheets (2 drops falling from the side of a spoon and forming 1 large drop).
Ladle into hot, sterilized jars and seal immediately.
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