Pineapple Rhubarb Marmalade

This Pineapple Rhubarb Marmalade is a delightful twist on traditional preserves, offering a perfect balance of tartness and sweetness. The sharp acidity of rhubarb is softened by the natural sugars in fresh pineapple and dried figs, creating a complex flavor profile that is both refreshing and indulgent. Zesty lemon juice and rind add a bright aromatic finish, elevating the fruit flavors. With its glossy, jam-like consistency, this marmalade is versatile enough to spread on warm toast, spoon over vanilla ice cream, or use as a gourmet glaze for roasted meats. It&# 226;ÂÂs an excellent way to showcase seasonal produce and makes for a thoughtful homemade gift.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 2330.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

This Pineapple Rhubarb Marmalade is a delightful twist on traditional preserves, offering a perfect balance of tartness and sweetness. The sharp acidity of rhubarb is softened by the natural sugars in fresh pineapple and dried figs, creating a complex flavor profile that is both refreshing and indulgent. Zesty lemon juice and rind add a bright aromatic finish, elevating the fruit flavors. With its glossy, jam-like consistency, this marmalade is versatile enough to spread on warm toast, spoon over vanilla ice cream, or use as a gourmet glaze for roasted meats. It&# 226;ÂÂs an excellent way to showcase seasonal produce and makes for a thoughtful homemade gift.

Ingredients

5 pound Diced rhubarb
5 pound Sugar
3 lg Pineapples
2 Lemons
2 cup Chopped figs
4 cup Water

Directions

1
Sprinkle sugar over diced rhubarb and let stand for 20 minutes to draw out juices.
2
Pare and dice the pineapples, reserving the peels and cores.
3
Combine pineapple peels, cores, and water in a large pot.
4
Bring to a boil and simmer until the liquid is reduced to 2 cups.
5
Strain the pineapple liquid, discarding the solids.
6
Add the grated rind and juice of the lemons, along with the diced pineapple, to the strained liquid.
7
Cook the rhubarb and sugar mixture in a separate pot until the rhubarb is clear and soft.
8
Combine the rhubarb mixture with the pineapple-lemon mixture.
9
Add the chopped figs to the combined fruit mixture.
10
Simmer slowly, stirring constantly, until the marmalade thickens to your desired consistency.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 2330.9kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 8.2mg1%
Total Carbohydrate 602.7g201%
Dietary Fiber 5.3g22%
Sugars 594.9g
Protein 1.7g4%

* 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

Store in sterilized jars in a cool, dark place. Once opened, refrigerate and consume within 3 months.

For a firmer set, you may add pectin according to package instructions, though the natural pectin in rhubarb and figs usually suffices.

Ensure you sterilize jars and lids properly before filling to ensure long-term preservation.

The "Mrs. F.J. Lane" attribution in the original source has been removed as it is not a preparation step.

Taste before finishing; you can adjust sweetness by adding a little more sugar or tartness with extra lemon juice.

Keywords: pineapple, rhubarb, marmalade, preserve, jam, figs, lemon, vegan, sweet, tart, summer, breakfast, dessert, homemade, canning, fruit, syrup, glaze, tropical, spread

Read it online: https://www.chefs-mate.com/recipe/pineapple-rhubarb-marmalade/