This Lime-Pine Marmalade is a refreshing twist on traditional preserves, blending the tart zest of limes and grapefruit with the tropical sweetness of pineapple. The result is a complex, layered flavor profile that balances sharp acidity with rich fruitiness. Perfect for spreading on warm toast, slathering over scones, or using as a glaze for grilled meats, this marmalade brings a burst of sunshine to any meal. The texture is smooth yet slightly chunky, offering a pleasant mouthfeel that highlights the fresh ingredients. It’s an excellent addition to your pantry, especially during colder months when a hit of citrus can brighten your day. Simple to make but deeply flavorful, this recipe is a delightful way to enjoy seasonal fruits while preserving their essence for later enjoyment.
Lime-Pine Marmalade
Description
This Lime-Pine Marmalade is a refreshing twist on traditional preserves, blending the tart zest of limes and grapefruit with the tropical sweetness of pineapple. The result is a complex, layered flavor profile that balances sharp acidity with rich fruitiness. Perfect for spreading on warm toast, slathering over scones, or using as a glaze for grilled meats, this marmalade brings a burst of sunshine to any meal. The texture is smooth yet slightly chunky, offering a pleasant mouthfeel that highlights the fresh ingredients. It&# 226;ÂÂs an excellent addition to your pantry, especially during colder months when a hit of citrus can brighten your day. Simple to make but deeply flavorful, this recipe is a delightful way to enjoy seasonal fruits while preserving their essence for later enjoyment.Ingredients
Directions
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Wash the grapefruit and limes thoroughly. Remove the seeds.
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Dice or grind the grapefruit and limes, including the peel, into small pieces.
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Pare, core, and chop the pineapple into small chunks.
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Measure the prepared fruit. Add 1 1/2 cups of water for each cup of fruit.
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Let the fruit and water mixture stand overnight in the refrigerator.
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The next day, transfer the mixture to a large pot. Simmer uncovered over low heat until the fruit is tender, about 1 hour.
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Measure the cooked fruit mixture again. Add the grated orange rind and 1 cup of sugar for each cup of fruit pulp.
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Cook over medium heat, stirring constantly, until the sugar has completely dissolved.
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Increase heat to high. Boil until the mixture reaches 220-222ðF (106ðC) on a candy thermometer, or until the syrup sheets off a spoon.
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Ladle the hot marmalade into sterilized jars, leaving 1/2-inch headspace.
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Wipe the rims of the jars with a hot, damp cloth to remove any residue.
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Seal jars immediately according to your preferred canning method.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 23.1kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.9mg1%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 1.3g6%
- Sugars 2.9g
- Protein 0.4g1%
* 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
Sterilize jars by boiling them in water for 10 minutes before use. Ensure lids are also heated to create a proper seal.
If you do not have a candy thermometer, use the "sheeting" method: dip a spoon into the boiling marmalade and let two drops fall off. If they merge into one large drop before hitting the surface, it is ready.
For a smoother texture, you can blend the fruit after simmering and before adding sugar, though some chunkiness is traditional for marmalade.
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 2-3 weeks.
Adjust sugar to taste if you prefer a less sweet marmalade, but be cautious as sugar helps preserve the fruit.
