Papaya Pineapple Marmalade

https://www.sidechef.com/recipes/2355/papaya_pineapple_marmalade/

Papaya Pineapple Marmalade

Ingredients:

1 Lemon; 2 cups Fresh Papaya, diced; 2 cups Pineapples, diced; 3 cups Granulated Sugar; 1/3 cup Lemon Juice, about 3 lemons; 1 Tbsp Honey; 1 Tbsp Fresh Ginger, grated; 1 pinch Salt

Directions:

Step 1  Using a paring knife, cut off some of the rinds off the Lemon (1) and slice them thinly (chiffonade) to create a tablespoon of lemon zest.

Step 2  Place a wide pan on a medium flame and add the Fresh Papaya (2 cup), Pineapple (2 cup), Granulated Sugar (3 cup), lemon zest, Lemon Juice (1/3 cup), Honey (1 tablespoon), Fresh Ginger (1 tablespoon), and Salt (1 pinch) and bring to a boil.

Step 3  Reduce the heat to a simmer, the pan uncovered, for about 30 minutes. The goal is to make everything tender, to the point where it starts to break apart.

Step 4  Pour into a sterilized glass jar, store and enjoy.

Most delicious marmalade I've ever made !! Anne

Pineapple and grapefruit marmalade

The Jean Bowring Cookbook 1970 Sydney

Jams and jellies: Grapefruit and pineapple marmalade

2 medium-sized grapefruit; 2 medium-sized smooth yellow lemons; 1 medium-sized pineapple; 6 cups water; sugar

Remove the outer rind from the grapefruit and lemons and shred very finely. Squeeze the juice from the fruits and strain through a fine strainer. Cut up the white pith and tie it in a piece of muslin with the pips.

Place the fruit rind and juice in a bowl and add the water. Allow to stand overnight.

Next day, place in a preserving pan with the pineapple which has been peeled and shredded, and the bag of pips and pith. Simmer gently until the fruit rind is quite soft – this may take 40 to 60 minutes.

Measure the fruit and liquid (first removing the muslin bag) and to each cupful add 1 cup of sugar. Boil steadily for about 40 minutes, or until a little will jell when tested on a cold saucer. Cool slightly before pouring into heated jars. Seal when cold.

Pineapple Relish, Jam and Marmalade

The Produce Companion: From balconies to backyards, the complete guide to growing, pickling and preserving, Meredith Kirton and Mandy Sinclair 2015 Australia

 

Chutneys and Relishes: Pineapple and Ginger Relish

 

1 tblsp olive oil; 1 onion, finely chopped;2 tblspn grated ginger; 1 long red chilli, seeded if desired, finely sliced; 1 medium pineapple (weighing about 850g) peeled, cored and chopped; 1 red capsicum (bell pepper), seeded and finely chopped; 370g (2 cups) soft brown sugar; 500ml (2 cups) brown (malt) vinegar

 

Heat the oil in a large saucepan over medium heat, until softened, then add the ginger and chilli and fry for another 30 seconds, until fragrant. Stir in the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes, or until the pineapple is soft and the mixture has thickened.

 

Ladle the hot relish into warm sterilised jars and seal immediately. Store in a cool, dark place for up to 12 months. Refrigerate after opening.

 

Cooma Methodist Church Ladies Aid Recipe Book of Genuine Recipes 1940s

“With the desire to be of service, this book is sent forth on its mission. Those who have contributed to it have done so gladly, willing to pass on what they have tried and proved to be acceptable . . . I cannot but feel that its usefulness will soon win for it a necessary place in the home of every housewife who desires to deliver dainty dishes to even the most particular.” Edward M. Biddle, Minister Cooma-Bombala Circuit

 

Melon and Pineapple Jam (Mrs W. Roberts, Five Dock)

3 1/2kg prepared melon; 1kg prepared pineapple; juice of 3 lemons; 4 1/2kg sugar; 1 litre water

Sprinkle 2 cups sugar on melon and let it stand overnight. Next morning ass pineapple, juice of lemons and water and let simmer until the melon is soft; this will take about 2 hours, then add remainder of sugar and boil quickly until the juice forms a syrup.

 

The Cuisine of the South Pacific, Gwen Skinner, photography by Michael Willison, 1983 New Zealand

 

Fiji – Pineapple, Pawpaw and Ginger Marmalade

2 lemons; 2 cups water; 2 cups fresh pineapple, shredded; 2 cups fresh firm pawpaw, diced; 4 cups sugar; 4 tsp fresh ginger

Slice lemons paper thin and cook in 2 cups water for half an hour. Add remainder of ingredients, bring to a rolling boil, turn heat down and cook until thick, stirring constantly. Jar immediately.