Carrot Pineapple Orange Marmalade

Carrot Pineapple Orange Marmalade Recipe for Water Bath Canner

Carrot pineapple orange marmalade is another great and easy water bath canning recipe to use up those garden fresh carrots and pineapples bought on sale. I typically double the recipe because it will then use the entire pineapple, and there is no waste.

The original recipe doesn’t call for it but I like to add julienned orange rinds from one whole orange. It adds a bit more color and orange flavor to the marmalade. The recipe calls for orange pulp and adding the rind helps to use up more of the fruit.

Cost to make this recipe.

I calculated the cost of my carrot pineapple orange marmalade to be roughly around $6.15 for the entire batch or $1.23 per half-pint. I can reduce the cost further if I purchase the pineapples on my seasonal mega sales for a dollar apiece and use my carrots from the garden. My homesteaders price comes closer to $4.15 or $0.83 per half-pint.

We love to hear from you, so comment and rate the recipe down below. Also, check out more of our other jam recipe blog posts.

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This canning recipe was taken from Ball’s Blue Book: A Guide to Preserving canning cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.

Click here for more information about our home food preservation disclaimer.

Carrot Pineapple Orange Marmalade

Beautiful water bath canned marmalade made of fresh carrots, pineapple, and oranges.

5 from 4 votes

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Prep Time 1 hour hr

Cook Time 10 minutes mins

Resting Time 1 day d

Total Time 1 day d 1 hour hr 10 minutes mins

Course Canning, Homemade Ingredients

Cuisine American

Servings 5 half pints

Calories/Serving 539 kcal

Cooking Methods

• Water Bath Canner
• Mason Jar, Lids, and Rings

Ingredients

  

1/2x1x2x

• ▢ 2 large lemons including rinds, …[$0.50]
• ▢ 2 cups orange pulp, chopped (about 3 oranges)…[$0.50]
• ▢ 1 cup pineapple, crushed (about 1/2 pineapple)…[$2.00]
• ▢ 1 cup carrots, shredded…[$0.50]
• ▢ 3 cups white granulated sugar, …[$0.87]
• ▢ ½ tsp allspice, optional…[$0.19]
• ▢ ¼ tsp nutmeg, optional…[$0.09]
• ▢ 1 pouch Ball Liquid pectin, …[$1.50]

Instructions

 

• Prep all the water bath canning equipment, mason jars, lids, and rings.
• Peel lemons, removing only the yellow peel and not the white pith. Julianne peels and squeeze lemon juice into a large stockpot.
• Add orange pulp, pineapples, carrots, spices, and powder pectin, if using it, but not liquid pectin.
• Heat to a boil and add sugar. Return to boil until sugar dissolves.
• Stir in liquid pectin if using it and then return to a boil.
• Skim foam if necessary and ladle hot marmalade into hot jars, seal with lids and rings.
• Process in hot water canner for 10 minutes.

Nutrition

Calories: 539kcalCarbohydrates: 139gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 20mgPotassium: 308mgFiber: 4gSugar: 132gVitamin A: 4458IUVitamin C: 78mgCalcium: 53mgIron: 1mg