I grew up enjoying seasonal tropical fruits in the Caribbean, and this Papaya Pineapple Marmalade lets you savor that summer flavor any time of year. The marriage of juicy papaya and tangy pineapple creates a beautifully balanced marmalade, simmered down to a sticky spread that tastes like sunshine in a jar. Whether you spoon it onto toast, swirl it into yogurt, or use it to glaze grilled meats, this marmalade brings a vibrant island twist to your everyday table.
Ingredient Guide
- Diced Ripe Pineapple: Provides bright acidity and juicy sweetness to balance the papaya.
- Diced Ripe Papaya: Brings mellow tropical sweetness and smooth texture once cooked.
- Sugar: Controls the sweetness level—start with less and adjust to taste.
- Lemon Zest: Adds citrusy brightness and aromatic lift.
- Lemon Juice: Provides acidity to help set the marmalade and preserve freshness.
- Grated Ginger: Offers a warm, spicy note that complements the fruit sweetness.
- Salt: Enhances the natural flavors of the fruit.
- Honey: Balances sweetness with floral complexity and helps smooth the texture.
Shopping Made Easy
- Choose fully ripe pineapple and papaya for natural sweetness and deeper flavor.
- Organic lemons are best for zest, but regular ones will work fine, just scrub first.
- Fresh ginger gives a cleaner taste and brightness—ginger from a jar will work in a pinch.
Cooking Notes from the Kitchen
- Use a wide pan to allow the fruit juice to evaporate faster and thicken the mixture.
- Simmer uncovered for around 30 minutes until the fruit breaks down and the mixture turns sticky.
- Test for doneness by holding a small spoonful on a plate—it should coat the back and not run.
- If you prefer thinner marmalade, reduce cooking time; for thicker, mash a few chunks with the back of a spoon.
- Target 224 °F (107 °C) on a candy thermometer for a classic marmalade set.
- Pour into sterilized jars while still hot and seal tightly to preserve freshness.
What’s the difference between marmalade, jam, and jelly?
Marmalade is made with citrus fruits (or sometimes tropical blends) and includes fruit peel, giving it a chewy texture and bold flavor. Jam uses crushed or puréed fruit and is typically thicker and chunkier. Jelly is made from fruit juice only, with a smooth and clear consistency. Marmalade stands out for its combination of zest, pulp, and tang, making it a unique and vibrant spread.
What pan should I use for marmalade?
Use a wide, heavy-bottomed pan to help the fruit juices evaporate evenly and prevent burning.
Can I use frozen fruit?
Yes, thaw completely and drain any excess liquid before cooking to prevent overly runny marmalade.
How do I know when it’s done?
A spoonful should be syrupy enough to coat the back without running, and if using a thermometer, reach 224 °F (107 °C).
How long will this marmalade last?
Store sealed jars in the fridge for up to 3 weeks or process in a hot water bath to shelf-stable preserve.
Papaya Pineapple Marmalade
Description
A vibrant tropical spread that blends papaya and pineapple into a sticky-sweet marmalade with warm notes of ginger and citrus.
Ingredients
Instructions
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Prepare fruit by peeling and dicing pineapple and papaya. Zest and juice lemons.
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Combine all ingredients in a wide pan over medium heat.
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Bring mixture to a boil, then reduce to a simmer; cook, uncovered, about 30 minutes until fruit is tender and mixture thickens.
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Adjust thickness by simmering more if needed or mashing a few pieces with your spoon.
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(Optional) Check for set at 224 °F (107 °C) using a candy thermometer.
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Remove from heat and pour hot marmalade into sterilized jars; seal once cool.
