Apricot-Pineapple Marmalade

Apricot-Pineapple Marmalade

This DIY marmalade is a sunny spread for your morning toast.


4 1/2 cups marmalade


  • 6 cups fresh, ripe apricots; washed, halved and pitted
  • 3 1/2 cups Domino® Granulated Sugar
  • 1 (8 oz.) can crushed pineapple, drained
  • 1/4 teaspoon salt
  • 1 large lemon


In a large saucepan or kettle, combine apricots, sugar, pineapple and salt.

Cut lemon in half lengthwise, seed and thinly slice. Add to saucepan. Bring to a boil, stirring constantly, until sugar dissolves.

Reduce heat and simmer on a low temperature for approximately 2 hours, stirring occasionally, until marmalade begins to thicken. Remove from heat.

Ladle into hot, sterilized 1/2-pint jars or pint jars to within 1/8 inch from top. Place lids on jars; tighten screw bands. Place jars on rack in pot of simmering water, making sure jars are completely covered by water. Bring to rolling boil. Boil 10 minutes; cool. Carefully remove jars from water. Check for proper seal. If lid pushes down, but springs up, jar is improperly sealed; reprocess immediately.