3 1/2 cups shredded or ground fresh pineapple flesh 3 thinly sliced lemons 1 quart water 4 1/2 cups sugar
Place the prepared fruits and water in a 6-quart pot and let stand overnight. Boil until lemon is tender, about 20 minutes.
Add sugar, stir until dissolved and boil rapidly about 25 minutes, until 2 drops form on the edge of a metal spoon and drop off simultaneously. For a stiffer marmalade, continue cooking until the drops run together as they fall off.
Skim the foam from the surface and pour the marmalade into hot sterile jars and seal. Store in a cool dry place.
42 calories, 0 grams fat, 11 grams carbohydrates, 0 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
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Wondering if canning sugar was used as most recipes call for that it pectin.
Feb 7, 2014
I just made this recipe. It took me a lot longer than 25 minutes to get it to gel, but it did eventually get there. Very sweet, which marmalades usually are, so if you don't like that, beware. I chose to process in a canner just to be sure. Looks very pretty in the jar. Good flavor!
Jul 2, 2013
Great recipe! Perfect level of sweet and tart.
Jun 3, 2012
Hi, approx. How many pineapples did you buy for this, thanks
Dec 2, 2010
After I tried this recipe, I could understand the 5 Star rating! Although it takes 2 days to make the recipe, it is well worth the wait. My family went wild over it.
Nov 3, 2008
The first time I made this recipe, I took a jar to our county fair and it won first place and then won Best in Class - Marmalade! Great Taste and easy to make.