Recipe Archives->Preserving->Pine Orange Marmalade

PINEAPPLE-ORANGE MARMELADE (with Grand Marnier)

1 large ripe pineapple (4-5 pounds) finely chopped
2 oranges, peeled and finely diced - save and julienne the peel
2 tablespoons fresh ginger, minced or grated
2 cups sultana (white) raisins
2 cups chopped or slivered almonds (optional)
zest of a lemon
juice of a lemon (about 1 tablespoon)
3 1/2 cups sugar
2 tablespoons Grand Marnier 

To save time: I chunk up the pineapple and oranges, throw them into
the food processor and pulse until finely chopped, leaving a few
larger chunks to make an interesting texture.

Jullianne the orange peel into small strips and boil for 10 minutes to
remove the bitterness.  Drain.

Combine all ingredients (including the orange peel) in a large, heavy
pot or saucepan that has at least a 5 quart capacity.  Slowly bring to
a gentle boil over medium high heat.  Lower the heat and cook,
stirring often, for 30 minutes.  

Mixture will be loose, but thickens when cool.

Makes 3 pints or six 8 oz. jars

Parafin seal and store in the refridgerator - good for 3 months
Heat seal and store on the shelf - good for 6 months
Freeze - indefinately (within reason)

Can be used as a dessert sauce by warming and thinning with Grand
Marnier or brandy

Printable version: pine-orange-marmalade.txt.