Easiest Ever Marmalade

When Bountiful Baskets sold cases of mixed citrus fruit the first thing that came to my mind was marmalade.  I love the taste of marmalade, but anyone that has looked at the grocery stores knows how expensive it can be.

This was the first time making any type of preserves but after tasting the final product it will not be the last.

The recipe I used was from Ball Complete Book of Home Preserving:400 delicious and creative recipes for today.

A couple of changes I made: I doubled the recipe and used  1-pint jars. Also, I did not add the cherries.


“Easiest Ever Marmalade”

Makes about seven 8-ounce jars

3 small oranges (unpeeled), seeded

1 lemon )unpeeled), seeded

1 small grapefurit (unpeeled), seeded

2 cups canned crushed pineapple, with juice

6 cups granulated sugar

1/2 cup chopped drained maraschino cherries

1. In a food processor fitted with a metal blade, working in batches, pulse oranges, lemon and grapefruit until finely chopped.  Do not puree.

2. In a large, deep stainless steel saucepan, combine chopped fruit, pineapple with juice and sugar.  Bring to a boil over medium-hight heat, stirring to dissolve sugar.  Boil hard, stirring constantly, until mixture begins to sheet from a metal spoon, about 20 minutes.  Add cherries and boil until mixture reaches gel stage, about 5 minutes.  Skim off any foam that has formed.

3. Prepare canner, jars and lids. (see detailed information here)

4. Ladle hot marmalade into hot jars, leaving 1/4 inch (0.5 cm) headspace.  Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

5. Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

The book recommends using within 1 year for best quality.

Be aware that when making this recipe the mixture can boil and pop out of the pan.

The pineapple in this recipe makes it a bit less tart than traditional marmalade.  The final product is fantastic.

Thanks for reading, don’t forget to subscribe!

Cindy Dorfsmith, Simply Flagstaff

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8 comments

  1. Hello i love this recipe i just found it.i have never canned before but i want to start soon.my question is what do you,mean when you say screw on the lid until resistance is met &then until fingertip tight?i hope these questions don’t sound too bad.:-)

  2. Hi Courtney. What you will need to do is tighten the lid as tight as you can get it with your finger tips. Basically, so that it’s tight, but not too tight. I hope that answers your question. Let me know if there is anything else that you would like to know! Good luck on your canning, once you start you’ll be hooked!

    1. Thank you so much that was a really fast response i certainly will.i do have one more question well actually a few but i won ‘t bumbard you withthem tonight.but i would like to know where as a “newbie”to canning where would i find reasonably priced 4oz. Jars.is that an ok size to start with?

  3. And you could just re-use the screwtop jars that come in the week’s shopping: just wash jars and lids, store until needed. If the jar smells spicy be sure to store it with the lid off. The click as the vacuum draws the safety buttons down as the jars cool is one of our favourite sounds of autumn! WT

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