Ingredients
- 3 oranges
- 1 lemon
- 800 grams pineapple, crushed
- 1 4/5 kg sugar (caster)
Make it step by step
- Finely slice oranges and lemons. Remove seeds and 1/4 each citrus fruit slice. Tie pips in a muslin bag.
- In a large saucepan, simmer citrus fruit, muslin bag and water. Add pineapple and syrup; simmer 45 minutes or until peel is soft.
- Discard muslin bag. Add sugar and stir until sugar dissolves. Increase heat; boil rapidly 15-20 minutes or until marmalade reaches 105C.
- Remove from heat and let stand 10 minutes.
- Fill into hot jars and seal.
- Keeps for 3-4 months.
- Ensure storage jars are well sterilised.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.