Mexican pineapple, apple, orange and coconut marmalade

articles Food & Cuisine Recipes

Karen Hursh Graber

Mixed fruit marmalades are popular in Hidalgo, served with all manner of cakes and breads. This recipe for Mexican pineapple, apple, orange and coconut marmalade is adapted from CONACULTA’s La Cocina Familiar en el Estado de Hidalgo.


  • 1 pound fresh pineapple, peeled, cored and finely chopped
  • 1 pound apples, peeled, cored and finely chopped
  • juice of 2 oranges
  • 1 teaspoon orange zest
  • 2 pounds sugar
  • 4 ounces flaked coconut

Put the pineapple in a large kettle or Dutch oven over medium heat. When it begins to soften, add the apple, orange juice, orange zest and sugar. Stir constantly until the mixture thickens to desired consistency. Skim any foam that arises as mixture cooks. Add the coconut, bring to a boil and then immediately remove the marmalade from the heat.

Pour into sterilized jars, cover and refrigerate, or use canning jars, following manufacturer’s instructions. Makes 3-4 pints.

Link to source articles
Preserving Mexico’s summer fruit: Sweet and spicy jams and jellies
The Cuisine of Hidalgo: Spanning Climates and Cultures

Published or Updated on: September 30, 2007 by Karen Hursh Graber © 2007


Share This:

Leave a Reply

Your email address will not be published. Required fields are marked *