Pineapple Jalapeno Marmalade
- 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
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.
Remove from heat and cool before serving.
Store in refrigerator for up to 1 month or in the freezer for 6 months.
Recipe courtesy Ingrid Hoffmann, 2008
Recipe courtesy of Emeril Lagasse