Tropical Marmalade Recipes

PINEAPPLE MARMALADE

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.

MARMALADE CHEWS

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in marmalade and, if desired, pecans. , Drop by heaping teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-15 minutes or until golden brown. Remove to wire racks to cool. , In a small bowl, combine the sugar, butter and orange zest until blended. Add enough orange juice to reach spreading consistency. Frost cooled cookies.

MACADAMIA NUT CHICKEN BREASTS WITH TROPICAL MARMALADE

Steps:

• Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
• While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
• Remove chicken from refrigerator, and let drain. Combine macadamia nuts and bread crumbs in a shallow dish. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
• In a heavy skillet, heat oil and butter over medium heat. Saute chicken for 6 to 8 minutes, turning once. (Add a litte more oil if necessary, since macadamia nuts may absorb oil.).
• Serve with Tropical Marmalade.

TROPICAL MARMALADE

Steps:

• Combine all ingredients except mint in a medium saucepan and bring to a boil.
• Reduce to simmer and stir often.
• Simmer for 1 hour.
• Cool.
• Fold in mint.

QUICK PEAR MARMALADE

Steps:

• Place all the ingredients in a pot and cook over a low flame for 30 minutes.

CALAMONDIN MARMALADE

Steps:

• Slice calamondins very thinly, removing pips. Cover with water and leave overnight.
• Boil 20 minutes, or until clear, then add sugar and boil about 45 minutes, until it gels.
• Bottle in clean, dry, sterilised jars and seal.

MACADAMIA CHICKEN BREASTS WITH TROPICAL MARMALADE

Steps:

• 1. Combine all the marinade ingredients in a large bowl, and blend well. Add chicken breasts, and let marinate for 1 hour in the refrigerator, turning occasionally.
• 2. While chicken is marinating, prepare the Tropical Marmalade by combining in a saucepan all the Tropical Marmalade ingredients (except mint); bring to a boil. Reduce heat to a simmer and let simmer for 1 hour or until the mixture reaches jam consistency. Stir frequently to avoid scorching. Cool. Fold in fresh mint, to taste; set aside.
• 3. Remove chicken from refrigerator, and let drain.
• 4. Combine macadamia nuts and bread crumbs in a shallow dish.
• 5. Dredge chicken breasts in flour, then dip in beaten eggs, and then coat with the macadamia nut mixture.
• 6. In a heavy skillet, heat oil and butter over medium heat. Sauté chicken for 6 to 8 minutes, turning once. (Add a little more oil if necessary, since macadamia nuts may absorb oil.).
• 7. Serve with Tropical Marmalade.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.