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Orange Pineapple Marmalade

 Orange Pineapple Marmalade
This sweet citrusy marmalade from Stephanie Heise of Rochester, New York is perfect for spreading on English muffins or biscuits. It also makes a delicious housewarming or hostess gift.
32 ServingsPrep: 20 min. Cook: 10 min. + standing


  • 2 medium oranges
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 4 cups sugar
  • 2 tablespoons lemon juice


  • Rinse four 1-cup plastic containers and lids with boiling water. Dry
  • thoroughly.
  • Grate outer peel from oranges and set aside. Peel off and discard
  • white membrane from oranges and section the fruit; discard any
  • seeds. In a food processor, combine orange peel and orange sections;
  • cover and process until orange is in small pieces.
  • In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the
  • pineapple, sugar, lemon juice and orange mixture. Microwave,
  • uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes
  • longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2
  • minutes or until mixture is bubbly in center; stir. Heat 2 minutes
  • longer; stir. Cool for 10 minutes.
  • Immediately fill all containers to within 1/2 in. of tops. Wipe off
  • top edges of containers. Cool to room temperature, about 1 hour.
  • Cover and let stand at room temperature 4 hours. Refrigerate up to 3
  • weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator
  • before serving. Yield: 4 cups.

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Orange Pineapple Marmalade (continued)

Editor's Note: This recipe does not use pectin.
Nutritional Facts: 1 serving (2 tablespoons) equals 104 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 27 g carbohydrate, trace fiber, trace protein.