PINEAPPLE MARMALADE
This marmalade is great on toast, as a marinade or topping for pork or chicken, add it to frosting for a tropical twist on a cake, or even as the main ingredient for an agua fresca.
Provided by Yoly
Time 1h25m
Yield 16
Number Of Ingredients 7
Steps:
- Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
- Coarsely blend pineapple in a blender. Set aside.
- Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
- Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.
Nutrition Facts : Calories 91.3 calories, Carbohydrate 24 g, Fat 0.2 g, Fiber 2.3 g, Protein 0.7 g, Sodium 3.7 mg, Sugar 18.8 g
PINEAPPLE JALAPENO MARMALADE
Steps:
- Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
- Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
- Remove from heat and cool before serving.
- Store in refrigerator for up to 1 month or in the freezer for 6 months.
RED ONION MARMALADE
Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.
Provided by kdominy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g
TANGY PINEAPPLE MARMALADE
The horseradish adds a little tang to offset the sweetness. Stir into pulled pork, add a topping to grilled or roasted chicken, fish, or pork, or stir some into fried rice or BBQ sauce. The sky's the limit on ways to serve this.
Provided by lutzflcat
Time 2h15m
Yield 36
Number Of Ingredients 4
Steps:
- Peel, core, and cut the pineapple into 1-inch chunks. You should have about 5 cups of fruit. Place the pineapple chunks into the bowl of a food processor and pulse until you reach a texture that would be equivalent to roughly shredded.
- Combine pineapple, sugar, lime juice, and lime zest in a deep saucepan. Bring to a rolling boil over medium heat. Reduce heat to medium-low, and cook, stirring frequently to avoid sticking, until most of the juice has evaporated, and you reach a marmalade consistency, 50 to 60 minutes. Stir in the horseradish, and if necessary, adjust seasoning to suit your taste.
- Allow marmalade to completely cool and store in the fridge in a covered jar. The marmalade will firm up as it chills.
Nutrition Facts : Calories 34.1 calories, Carbohydrate 8.9 g, Fiber 0.2 g, Protein 0.1 g, Sodium 1 mg, Sugar 8.3 g
PINEAPPLE-ONION MARMALADE
This can be served warm with cooked chicken or pork, or spread on toasted baguette slices or crackers with cream cheese. This is the $200 winner of the BFG Everything Onion Category. March 2007
Provided by cookiedog
Categories Sauces
Time 1h15m
Yield 2 1/2 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- In a 12-inch skillet cook onions, uncovered, in hot oil over medium heat about 20 minutes or until very tender and beginning to brown, stirring occasionally (reduce heat to medium-low, if necessary, to prevent over browning).
- Add undrained pineapple, vinegar, granulated sugar, brown sugar, and salt to skillet.
- Bring to boiling, stirring to dissolve sugars; reduce heat.
- Simmer, uncovered, for 35 to 45 minutes or until thickened to desired consistency, stirring occasionally.
- Serve warm or transfer to a medium bowl; cover and refrigerate up to 5 days. Warm marmalade in saucepan before serving.
Nutrition Facts : Calories 112, Fat 2.8, SaturatedFat 0.4, Sodium 63, Carbohydrate 21.7, Fiber 0.9, Sugar 19.1, Protein 0.6
PAPAYA PINEAPPLE MARMALADE
Make and share this Papaya Pineapple Marmalade recipe from Food.com.
Provided by morgainegeiser
Categories Low Protein
Time 30m
Yield 1 cup
Number Of Ingredients 3
Steps:
- In a small saucepan, cook the fruit and sugar over medium low heat for 20 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 218.7, Fat 0.3, SaturatedFat 0.1, Sodium 7, Carbohydrate 56.5, Fiber 2.4, Sugar 51.5, Protein 0.8
ONION MARMALADE
Onion marmalade is kind of a game changer for burgers, grilled cheese, or even a charcuterie board. It's called a marmalade because the knife cut we use is long and stringy, kind of like a citrus.
Provided by Justin Devillier
Categories condiment
Time 1h15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Thinly slice the onions by first cutting in half, then removing the core at an angle. Thinly slice the onions like a fan. Over medium heat, add the oil followed by the onions. The onions will start to sweat and cook down, releasing their liquid. Continue to cook over low heat, stirring every 2-3 minutes until the moisture is gone, 20 minutes or more as needed, depending on moisture level of the onions.
- When all of the moisture's been cooked out of the onions, turn the heat back to medium, add the sugar, a pinch of salt, and the vinegar and bring to a boil to dissolve the sugar and combine. Turn the heat to low and reduce until the mixture is a thick jam, about 45 minutes.
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