Pineapple-Apple Marmalade Jam

Combine the chopped pineapple, apple, sugar, orange juice, and lemon zest in a heavy-bottomed pot or Dutch oven. (5 minutes)

Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. (5-7 minutes)

Once boiling, reduce the heat to medium-low and continue to cook, stirring frequently, until the pineapple turns translucent and the marmalade thickens. This process usually takes 1 to 1 ½ hours. Monitor closely to prevent burning, especially as the mixture thickens.

While the marmalade is cooking, place 2 or 3 small plates in the freezer. These will be used to test the marmalade's readiness. (10 minutes)

Inspect 2 or 3 small Mason jars for any cracks or imperfections. Discard any damaged jars. Sterilize the jars and lids by boiling them in a large pot of water for 10 minutes. Keep the jars in the hot water until ready to fill. (15 minutes)

To test for readiness, remove one of the chilled plates from the freezer and drop a spoonful of marmalade onto it. Return the plate to the freezer for 1 minute.

Remove the plate from the freezer and gently nudge the marmalade with your finger. If the surface wrinkles and the marmalade stays in place, it is ready for canning. If it runs or is too liquidy, continue cooking and test again every minute until the desired consistency is achieved.

Carefully remove the sterilized jars from the hot water using canning tongs. Place them on a clean towel-lined surface.

Ladle the hot marmalade into the sterilized jars, leaving 1/2 to 1/4 inch of headspace at the top.

Run a clean knife or thin spatula around the inside of each jar to release any trapped air bubbles.

Wipe the rims of the jars with a clean, damp paper towel to remove any spills or residue. This ensures a proper seal.

Center the sterilized lids on top of the jars and screw the bands on tightly, but not too tightly. You want them to be secure, but not so tight that air cannot escape during processing.

Place a rack in the bottom of a large stockpot or canning pot. Fill the pot halfway with water and bring to a boil.

Carefully lower the filled jars into the boiling water using canning tongs, ensuring they are at least 2 inches apart. Add more boiling water to the pot, if necessary, so that the water level is at least 1 inch above the tops of the jars.

Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes.

After 10 minutes, turn off the heat and carefully remove the jars from the pot using canning tongs. Place them on a towel-lined surface several inches apart.

Allow the jars to cool completely undisturbed for 12 to 24 hours. As they cool, you should hear a popping sound as the lids seal.

After the cooling period, check the seal of each jar by pressing down on the center of the lid. If the lid does not flex or move up and down, it is properly sealed. If a lid flexes, it is not sealed and the jar should be refrigerated and the marmalade consumed promptly.

Remove the rings from the sealed jars. This prevents rust from forming during storage. Store the jars in a cool, dark place.