Pineapple Rhubarb Marmalade

Pineapple Rhubarb Marmalade Recipe - A Delicious and Easy-to-Make Dish Full of Tropical Flavors

Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 10

Introduction

Pineapple Rhubarb Marmalade is a delicious and unique spread that combines the tartness of rhubarb with the sweetness of pineapple. This recipe is perfect for those looking to try something different and add a burst of flavor to their breakfast or snack.

History

The combination of pineapple and rhubarb in a marmalade recipe is a classic one that has been enjoyed for generations. This sweet and tangy spread is a favorite in many households and is often served on toast, scones, or as a topping for yogurt or ice cream.

Ingredients

5 lb (2.27 kg) of diced rhubarb
5 lb (2.27 kg) of sugar
3 large pineapples
2 lemons
2 cups of chopped figs
4 cups of water

How to prepare

Sprinkle sugar over rhubarb.
Peel and dice pineapple.
Combine pineapple peels and water.
Boil until the liquid is reduced to 2 cups.
Strain the mixture.
Add grated rind and juice of lemons, and pineapples.
Cook rhubarb and sugar until it becomes clear.
Combine the two mixtures.
Add figs.
Simmer slowly, stirring constantly, until thick.

Variations

Add a touch of ginger or cinnamon for a spicy twist.
Substitute orange for the lemon for a different citrus flavor.
Mix in some chopped nuts for added texture.

Cooking Tips & Tricks

Be sure to cook the rhubarb and sugar mixture until it becomes clear to ensure that the marmalade sets properly.

- Stir the marmalade constantly while simmering to prevent it from sticking to the bottom of the pot.

- Adjust the sweetness of the marmalade by adding more or less sugar to suit your taste preferences.

Serving Suggestions

Enjoy Pineapple Rhubarb Marmalade on toast, scones, or as a topping for yogurt or ice cream. It also pairs well with cheese and crackers.

Cooking Techniques

The key to making a successful marmalade is to cook the fruit slowly and stir constantly to prevent burning. Be patient and allow the mixture to thicken naturally.

Ingredient Substitutions

If you don't have figs on hand, you can substitute with raisins or dried apricots. You can also use canned pineapple if fresh is not available.

Make Ahead Tips

Pineapple Rhubarb Marmalade can be made ahead of time and stored in the refrigerator for up to 2 weeks. It can also be canned for longer shelf life.

Presentation Ideas

Transfer the marmalade to decorative jars and label them with a personalized tag for a thoughtful homemade gift.

Pairing Recommendations

Serve Pineapple Rhubarb Marmalade with a variety of cheeses, such as brie or cheddar, for a delicious appetizer or snack.

Storage and Reheating Instructions

Store the marmalade in an airtight container in the refrigerator for up to 2 weeks. To reheat, simply microwave for a few seconds or spread on warm toast.

Nutrition Information

Calories per serving

Each serving of Pineapple Rhubarb Marmalade contains approximately 100 calories.

Carbohydrates

Each serving of Pineapple Rhubarb Marmalade contains approximately 25 grams of carbohydrates.

Fats

This marmalade recipe is low in fat, with less than 1 gram of fat per serving.

Proteins

There is minimal protein in this recipe, with less than 1 gram per serving.

Vitamins and minerals

Pineapple Rhubarb Marmalade is a good source of vitamin C, thanks to the rhubarb and pineapple. It also contains small amounts of vitamin A and potassium.

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Overall, Pineapple Rhubarb Marmalade is a low-fat, low-calorie spread that is a good source of vitamin C and other essential nutrients.

Summary

Pineapple Rhubarb Marmalade is a delightful spread that combines the flavors of rhubarb, pineapple, and figs. This unique recipe is easy to make and is sure to become a favorite in your household. Enjoy it on toast, scones, or as a topping for yogurt or ice cream.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Pineapple Rhubarb Marmalade. It was a sunny summer day, and I was visiting my dear friend Martha in her cozy little cottage on the outskirts of town. Martha was known for her exquisite culinary skills, and I always looked forward to tasting her latest creations.

As soon as I walked through the door, I was greeted by the tantalizing aroma of fresh rhubarb and sweet pineapple wafting from the kitchen. Martha was standing over the stove, stirring a bubbling pot of what looked like a vibrant orange jam. I couldn't resist asking her what she was making, and she replied with a smile, "Pineapple Rhubarb Marmalade, my dear. It's a family recipe that has been passed down for generations."

Intrigued by the combination of flavors, I watched Martha as she carefully added the chopped rhubarb, pineapple, sugar, and lemon juice to the pot. She explained that the key to making a perfect marmalade was to cook it slowly over low heat, allowing the fruits to caramelize and develop a rich, deep flavor.

As the marmalade simmered on the stove, Martha shared the story behind the recipe. She told me that her grandmother had learned how to make Pineapple Rhubarb Marmalade from a kind neighbor who had immigrated from the Caribbean. The neighbor had brought the recipe with her from her homeland, where pineapple and rhubarb were plentiful and often used in sweet and savory dishes.

Martha's grandmother had adapted the recipe to suit her own tastes, adding a touch of ginger and a splash of rum for a bit of extra warmth and depth. She had passed the recipe down to her daughter, who in turn had taught Martha how to make it.

As Martha ladled the marmalade into jars, the kitchen filled with the sweet scent of caramelized pineapple and tangy rhubarb. She offered me a taste of the warm, sticky jam on a buttered cracker, and I was instantly hooked. The flavors melded together perfectly, with the sweetness of the pineapple balancing out the tartness of the rhubarb.

I knew right then and there that I had to learn how to make Pineapple Rhubarb Marmalade for myself. Martha graciously shared the recipe with me, along with her tips and tricks for ensuring that the marmalade turned out just right every time.

Over the years, I have made this recipe countless times, tweaking it here and there to suit my own preferences. I have experimented with different spices, such as cinnamon and cloves, and have even tried adding a splash of coconut milk for a tropical twist.

Each time I make Pineapple Rhubarb Marmalade, I am transported back to that sunny summer day in Martha's kitchen, where the scent of sweet and tangy fruits filled the air. I am grateful for the knowledge and inspiration that my dear friend passed down to me, and I take pride in carrying on the tradition of making this delicious marmalade.

Now, whenever I open a jar of Pineapple Rhubarb Marmalade and spread it on a piece of warm toast, I am reminded of the love and care that went into creating this recipe. It is a taste of the past, a connection to my family and friends, and a reminder of the joy that cooking and sharing food can bring.

And so, as I continue to make Pineapple Rhubarb Marmalade for my loved ones, I am filled with gratitude for the rich tapestry of recipes and stories that have been woven into my life. Each jar of marmalade is not just a delicious treat, but a reflection of the memories and traditions that have shaped me into the cook and storyteller that I am today.