Pineapple Green Chile Marmelade

What’s a boy to do with left over pineapple from a luau and fresh anaheim green chiles from his garden? Make marmelade!! I found this recipe on line after googling “pineapple”, “green chile”, and “recipe”. Magic…

Instead of using canned pineapple and frozen chiles, mine was fresh. And I think  I can taste it in the end result.

Suggestion – bring some cream cheese to room temperature.  Shape it into a round, with a dimple in the top and spoon some of this marmalade over the top.  Serve with crackers for a delicious appetizer!!



Prep Time: 20 minsTotal Time: 1 1/4 hr

  1.  Scrub lemons. Cut a 1/4-inch slice off each end of each lemon and discard these end pieces. Slice lemons crosswise as thinly as possible, removingany seeds.
  2. Combine carrots, green chile, pineapple in juice, and lemon slices in an 8-quart non-stick pan. Stir in orange juice. Bring mixture to a boil over medium heat; reduce heat and simmer 20 minutes, stirring occasionally. Do not cover the pan while simmering.
  3. Stir in granulated sugar. Return mixture to a boil, stirring constantly. Clip candy thermometer to the side of the pan, making sure the bulb is completely submerged. Boil the marmalade until thick and the temperature reaches 218°F (adjust for elevation as needed), stirring often at the beginning and constantly toward the end of the cooking period to prevent sticking and burning. Remove from heat.
  4. Ladle hot marmalade into hot jars, leaving a 1/4-inch headspace. Attach two-piece lids. Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary



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