This is an updated recipe from a 50 year old Ball Blue Book recipe. I used to make it the long cook method that was in this canning and freezing cookbook. I just loved the fruit flavor of this marmalade and was willing to stand over it until it reached the jell stage on the candy thermometer. Sure Jell came out with a low sugar powdered pectin and I figured out how to adapt some of my favorite jams and jellies to this pectin.
Right now in January strawberries, pineapples and oranges are in season here in South Florida. I have been making my favorite marmalades. This recipe calls for one fresh pineapple, 4 oranges and about 2 quarts of fresh strawberries. Long cooked jams traditionally take less sugar then the modern pectin recipes. So the low sugar pectin is a good fit to the old recipes with a few tweaks. This recipe is larger in volume than modern recipes. It makes 6 pints so it takes 2 boxes of the pink box of Low Sugar Sure Jell.
The original recipe calls for the oranges to be thinly sliced but using the pectin you don’t need the white part of the peeling that is bitter and full of pectin. Instead Sure Jell recommends to use a zester to remove the outer layer of the orange into strands. Then the orange sections are removed from the remainder of the peel. The sections are then chopped in a food processer. The pineapples is also chopped in the food processer. The strawberries only need to be cut in fourths because you want to keep them in chunks.
Strawberry Pineapple Marmalade Jam
- 1 pineapple peeled and chopped
- 4 medium oranges zest and chopped pulp
- 3 1/2 cups strawberries quartered
- 2 cups orange juice
- 2 cups water
- 5 cups sugar
- 2 packages Low Sugar Sure Jell pectin (pink box)
- 1 tablespoon butter or margarine
Prepare jars by sterilizing them in a boiling water bath for 10 minutes. Place lids and rings into a pan of warm water.
Chop pineapple pulp in food processor to small pieces. Zest orange peel into long strands. Finish peeling orange removing white inner peel and seeds. Chop orange sections in food processor.
Simmer orange peel zest in orange juice and water for 10 minutes until zest is tender. Stir into pineapple and orange pulp into juice. In a bowl mix 1 cup sugar with both boxes of pectin. This prevents pectin from lumping up when added to juice mixture. Bring the juice mixture to a boil and stir in pectin. Add butter and bring to a rolling boil that cannot be stirred down and boil for one minute.
Add sugar all at once sir in and add strawberries. Bring back to a rolling boil while stirring gently careful not to crush strawberries. When the boil cannot be stirred down cook for one minute. Remove from heat. Check for jelling on a cold small plate from the freezer. Drop a half a teaspoon on the plat and it should firm up in a minute or two. Then it is ready to jar up. L
Ladle into hot jars, filling up to one quarter inch from the rim. Wipe rim with clean cloth dipped in white vinegar. Place warm flat lid and ring on, screwing to finger tight. Place in water bath. Boil for 10 minutes. When done processing remove from bath a place on a towel. Jars will seal while cooling.