Pineapple Jalapeno Marmalade (Ingrid Hoffmann) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 3 |
|
Ingredients:
1 (20-ounce) can crushed pineapple in juice, strained |
4 cups sugar |
1 orange, zested and juiced |
1 lemon, zested and juiced |
2 jalapenos, seeded and minced |
Directions:
1. Combine the pineapple, sugar, orange zest, orange juice, lemon zest, lemon juice and jalapenos in medium saucepan.
2. Bring mixture to a rapid boil over high heat, stirring frequently. Lower heat to medium and continue to cook for 15 minutes, stirring often to prevent scorching.
3. Remove from heat and cool before serving.
4. Store in refrigerator for up to 1 month or in the freezer for 6 months.
|
|