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A brown bowl filled with pineapple marmalade with a silver spoon resting inside, placed on a light-colored surface.
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Pineapple Marmalade

A bright, not-too-sweet tropical marmalade made with fresh pineapple, lemon, and just enough sugar to let the fruit shine. No boxed pectin, no water bath, and no afternoon required. Ready in under an hour and better than anything you'll find in a jar. Adapted from Chef Ed Kenney via Bon Appétit magazine.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Keyword: easy, fruit preserve, homemade, sweet
Servings: 32 servings
Author: Marissa Stevens

Ingredients

  • 1/2 Meyer lemon thinly sliced, seeds removed
  • 3 cups finely chopped fresh pineapple about 1 medium pineapple
  • 1/2 cup sugar

Instructions

  • In a medium saucepan, bring lemon slices, pineapple, sugar, and 1/2 cup water to boil in a medium saucepan. Reduce heat and simmer for 35-45 minutes, stirring occasionally, until pineapple and lemon are soft and translucent.
  • Let cool completely. Transfer to a pint jar and refrigerate for up to 2 weeks.

Notes

  • Makes about 2 cups or 32 1-tablespoon servings.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 0.2mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 8mg | Calcium: 2mg | Iron: 0.1mg

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