This strawberry-pineapple marmalade is a bright, tropical twist on traditional fruit preserves. The natural sweetness of ripe strawberries pairs beautifully with the tangy acidity of fresh pineapple and orange zest, creating a complex flavor profile that is both refreshing and rich. The texture is smooth yet retains enough body to spread easily on warm toast or dollop over yogurt. This vegan-friendly preserve is perfect for weekend canning projects, making excellent gifts, or adding a gourmet touch to brunch tables. It captures the essence of summer in every jar, offering a delicious way to enjoy seasonal fruits long after they are gone.
Strawberry-Pineapple Marmalade
Description
This strawberry-pineapple marmalade is a bright, tropical twist on traditional fruit preserves. The natural sweetness of ripe strawberries pairs beautifully with the tangy acidity of fresh pineapple and orange zest, creating a complex flavor profile that is both refreshing and rich. The texture is smooth yet retains enough body to spread easily on warm toast or dollop over yogurt. This vegan-friendly preserve is perfect for weekend canning projects, making excellent gifts, or adding a gourmet touch to brunch tables. It captures the essence of summer in every jar, offering a delicious way to enjoy seasonal fruits long after they are gone.Ingredients
Directions
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Wash, core, and chop the pineapple into small, uniform pieces.
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Hull the strawberries and cut them into quarters.
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Combine the chopped pineapple, orange pulp, orange peel, and sugar in a large, heavy-bottomed pot.
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Stir the mixture gently and bring it slowly to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
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Once boiling, increase heat and cook rapidly for 15 minutes, stirring frequently to prevent sticking.
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Add the quartered strawberries to the pot.
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Continue cooking rapidly for 20 to 30 minutes, stirring frequently, until the mixture thickens to a jam-like consistency.
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While the mixture cooks, prepare your canning jars by washing them in hot soapy water and keeping them hot until use.
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Ladle the hot marmalade immediately into the hot jars, leaving 1/4 inch of headspace at the top.
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Wipe the rims of the jars clean with a damp cloth and adjust the caps securely.
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Process the jars in a boiling water bath for 10 minutes.
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Remove jars and let them cool undisturbed for 12 to 24 hours to seal.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 75.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 19.5g7%
- Dietary Fiber 2.1g9%
- Sugars 15.0g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure all jars and lids are sterilized before use to prevent spoilage.
The yield is approximately 6 half-pint jars (about 1440 mL total).
For best flavor, use ripe, in-season strawberries and fresh pineapple. Canned pineapple may result in a softer texture and less intense flavor.
Test the seal after cooling by pressing the center of the lid; it should not pop up. Store unopened jars in a cool, dark place. Refrigerate after opening and consume within 3 months.
If the mixture does not thicken enough, continue boiling for a few more minutes. If it becomes too thick, add a splash of water.
