I just love jams and marmalades. This papaya-pineapple marmalade is one you must try. I am hardly ever pleased with the shop bought jams; most times they taste fake, looks too watery, and are extremely sweet. So I don’t buy jams from the store; I prefer to make my own jam or marmalade now. The last jam I made was sorrel jam, and as sorrel is out of season, I decided to use what is easy to find.
Guava is not easy to find or else it would have be good, but it is not in season right now. Ugh! I will just have to wait. I must have really felt for a guava jam, when I decided to mix these two fruits together – papaya and pineapple. Papaya and pineapple is always available. So this choice is obvious.
Now, you should know that there is a difference between a jam and a marmalade. Even though both can be made with any fruit, jams are made by crushing fruit with sugar. They are thick, sweet, and firmer than a jelly. Marmalades are usually made with citrus fruits. It is generally a transparent jelly. Both are spreadable of course.
This papaya-pineapple marmalade has a sweet-tangy taste. I enjoy it with biscuit or bread. I am also considering using some in a muffin of some sort. Most jams or marmalades will last up to 3 months, and if canned, up to 18 months onced properly sealed.
2 cups ripe papaya, chopped
1/2 tablespoon lemon juice
2 cups ripe pineapple, chopped
4 cups granulated sugar,
1 teaspoon grated lemon rind
1/4 cup apple juice
Soak the papaya in the lemon juice.
Combine the pineapple and sugar in a large saucepan or stainless steel pot.
Add the lemon rind and cinnamon stick. Let stand.
Add the papaya and apple juice to the pineapple, in the stainless steel pot over a low flame. Stir mixture with a wooden spoon until you see the juices, then raise the heat to a moderate then stop stirring.
When the whole mixture is a bubbling mass, set the timer for 15-17 minutes. Stir with a wooden spoon slowly but don’t disturb it too much. Bring the mixture to a boil until temperature reaches 224 degrees F.
Note: For those who don’t have a thermometer. Observe the pictures above. Once the bubbly mass subsides, the mixture will thicken.
Remove from stove then puree with a stick blender. Ladle into hot, sterilized jars and seal at once.
This Papaya Pineapple marmalade turned out to be a hit at home. It wasn’t too sweet and it retained all its fruitiness. Quite a wonderful companion to Dixie Biscuits lol.
Anyway, try our papaya pineapple marmalade and tell me what you think.
Before I go…Yes I haven’t been posting for a while but that doesn’t mean I’m not busy in the background. More recipes to follow in the coming weeks as time allows. Continue sending your emails and leaving a comment or two.. They are greatly appreciated.
Ah gone 🙂
Note: A reader was interested in making her marmalade with just the pineapple so we decided to work out the measurements for her and share it with you all as well. Here it is:
Variation: Pineapple Marmalade
2 cups ripe pineapple, chopped
2 cups granulated sugar,
1/2 teaspoon grated lemon rind
2 tbsp. apple juice
Follow the directions as above.