Ingredients
16
16 servings
- •1 large fresh pineapple - peeled, cored, and sliced
- •½ cup pineapple juice
- •½ cup brown sugar
- •2 whole cloves
- •1 (4 inch) cinnamon stick
- •¼ cup lemon juice
- •1 tablespoon lemon zest
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 91
- Carbohydrate: 24g
- Fat: 0g
- Fiber: 2g
- Protein: 1g
- Sugar: 19g
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