Reviewed: Oct. 30, 2009

So far this has turned out exactly as I was hoping it would. (The marmalade is in the cooling phase, but I snuck a taste to test the flavor. :P) I used the stove top to cook this recipe. Also I used half the sugar originally called for, mixing in a little bit of the pineapple juice from the can instead. Even reduced that much it is still very sweet. With the zest I julienned the peel and then chopped into fine zest flecks. I added the two oranges worth of zest in with the pineapple, sugar, lemon juice and orange bits and cooked it. I think it took about 20-30 minutes of simmering for my batch to thicken over a simmer. For aesthetics I julienned and chopped another orange peel and mixed that in with the cooked marmalade prior to putting it in the jar. This was nice and simple. I am pleased with the consistency of the results and am looking forward to eating it as a spread or using it to make Sweet and Tangy meatloaf. :)

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Mrs. Jason

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

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Reviewed: Oct. 28, 2009

Made this 3 times. First as written. 2nd time cooked on stove. I added about 2 tsp. fresh grated ginger, and a little fresh lemon juice and left out the orange zest until finished cooking. I found that cooking with the zest took out too much flavor so I added it after cooking was finished. Much more fresh orange flavor. This last time, I used a fresh pineapple, finely chopped, and repeated the same thing with fresh ginger. Adding it after cooked along with the orange zest. I found cooking on the stove gets the texture closer to our liking. We like it!

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HoffMan

Cooking Level: Professional

Home Town: Perry, Iowa, USA

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Reviewed: Aug. 30, 2009

Very easy recipe with yummy results!!! I made this in the microwave as well as on the stove top and either way works well.

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marybcurlyq

Cooking Level: Expert

Home Town: Hillsville, Virginia, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Aug. 24, 2009

Very strong orange flavor! I think if I make this again I'll crush up all of the fruit more finely. I shaped my zest with a hole puncher which was a really cute effect. If you're jonesing to use pectin you can easily adapt this one; it already calls for about 4 cups of fruit. Add the blended oranges and lemon juice and pineapple, then apple juice. As it heats up in the pot gradually stir in pectin and when it reaches full boil stir in up to 1 cup splenda or up to 3 cups sugar. If using splenda boil for another 3 min, if not ladle and process in sanitized jars.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 6, 2009

I was actually looking for a way to make Mango Pineapple Marmalade, so I just replaced the 2 medium oranges with 1 mango and left the rest of the recipe the same. It tasted fabulous. To add a bit of kick I sprinkled in some paprika for taste.

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saralovesfood

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Reviewed: Dec. 16, 2008

I liked this recipe very much, though I did make some changes. I pureed only half of the fruit and zest. I left the rest in small chunks. I cooked it on the stovetop rather than the microwave. Also, I used only three cups of sugar, as my MIL (for whom I was making it) doesn't care for sweet flavors. It was perfect with the reduced sugar, in my opinion. The recipe made four half pints exactly.

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Mommaofmany

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Reviewed: Oct. 24, 2008

It was good. Not too sweet. I did change a couple of things though according to my grandmother's experience in making marmalades and jams. 1.I did not blend/process the entire batch but only a half of it. The other half I cut in 1/2" pieces over the bowl to collect juices and cut the peal in matchstick pieces. 2. I didn't use microwave but boiled it in a pot. First, simmer sugar with processed oranges till starts to thicken (med heat) then add the rest and simmer again. There is really no certain time for simmering it depends on the size of the batch but you will see it starts to thicken. Then just simmer to the desired thickness allowing to the thought that it will set a little more once in the jar. 3. Set the jars upside down in a warm, draught free space and cover with warm towel or blanket and let stand 24 hours before refrigerating. I don't know the reason for turning jars upside down but that's what they do in the old country.

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aneta mcgrath

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 26, 2008

This recipe really made a good marmalade - even my picky daughter loves it! I found it made a great filling for a Victoria sandwich cake along with buttercream. Will definitely make this again!

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MIRIAM_200

Cooking Level: Expert

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Reviewed: Jan. 19, 2008

This was really sweet, as I believe it's supposed to be. It also turned out a little thinner than I was expecting for marmalade. But of course, I used sweet & juicy Cara Cara Oranges, so it's probably different with "normal" oranges. I served this on biscuits. It took about 12-14 minutes total (stopping every 3 mins to stir) in the microwave before it got to the "bubbly in center" stage. I think next time I'll do this with regular oranges and maybe try cooking it on the stove. Thanks!

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