Wednesday, January 11, 2012

Pineapple Marmalade

This marmalade is a bit of work as you must chop the pineapple, and orange finely-by hand. Worth it? I suppose so, though I'd add a bit of lemon juice next time to compensate for the mildness of modern pineapples. I'd also add more ginger. Still, it has a lovely texture, a good level of pineapple flavour, and it will probably make a wonderful filling for a coconut cake at some point. The recipe makes a rather small batch-I got four half pints.

Again, from the now well-used, Sunset Home Canning

1 large orange
4 1/2 cups finely chopped fresh pineapple (cut by hand, not in a food processor)
2 tablespoons minced fresh ginger (I'd double that, but that's me)
3 cups granulated sugar

Scrub the unpeeled orange and chop as finely as possible, discarding pips. I cheated, and zested half the orange peel. In a large, heavy pot combine everything and bring to a boil over high heat stirring constantly to dissolve sugar. Reduce heat to medium and cook, stirring until you reach the gelling point. I also used a thermometer, but it began to set at around 200 degrees F. rather than 220, so keeps spoons handy to test the old fashioned way. Preserving is like that-you may want to chill a saucer as well. Mine took about 30 minutes to reach the gelling point, but again, keep an eye on it. You may need to reduce the temperature if it begins to spit near the end. A long spoon is nice.

Ladle the hot marmalade into sterilised 1/2 pint jars leaving 1/4 inch head space. Remove air bubbles with a small spatula, wipe threads clean with a damp towel, and seal with a heated lid. Fasten screw-bands and place in a boiling water canner. Process 10 minutes adjusting for altitude, then remove lid, kill the heat and let sit 5 minutes longer to cool down. Remove to a heat-proof surface and let stand 12-24 hours before testing seals. Makes about 4 half pints.

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