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1
Cut the pineapple into 1/4- to 1/2-inch (6-mm to 1.5-cm) cubes.
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2
Cut the orange, unpeeled, into quarters.
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3
Slice each quarter as thinly as possible, then chop the slices into 1/4-inch (6-mm) bits.
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4
Put the chopped pineapple and orange in a large pot or a Dutch oven.
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5
Add the water, bring to a boil over high heat, then decrease the heat to medium-low and simmer for 30 minutes.
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6
Remove from the heat, cover, and let stand at room temperature for at least 2 hours, or up to overnight.
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7
To finish the marmalade, add the sugar to the pineapple mixture, bring to a boil over medium-high heat, and cook until the mixture reaches the jelling point (use the wrinkle test, right, to judge when its done).
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8
Stir in the candied ginger and rum, then ladle the marmalade into clean jars.
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9
Cover tightly, let cool, and refrigerate.
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10
The marmalade will keep for at least 6 months in the refrigerator.
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11
The sugar, moisture, and pectin content of fresh fruits is so variable that its difficult to know exactly how long jam or marmalade must cook in order to gel.
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12
In my recipes, I shy away from giving cooking times because I dont want anyone setting the kitchen timer and walking away from a pot of simmering fruit only to come back to an unfortunate surprise.
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13
Rather than rely on cooking times and candy thermometers, I use the wrinkle test to test jams and marmalades.
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14
Youll need a cold plate for testing the preserves with the wrinkle test, so be sure to put one in the freezer before you start cooking.
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15
In most cases, itll appear that not much is happening until 15 or 20 minutes into cooking.
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16
Then, the bubbles will get larger; this is when you should be more vigilant and stir the mixture, scraping the bottom of the pot to make sure nothing is sticking.
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17
When the juices become a thick, heavy syrup and the fruit mounds a bit is the point at which you should start checking for doneness using the wrinkle test: Turn off the heat and put a little spoonful of the preserves on the chilled plate.
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18
Return the plate to the freezer and, after a few minutes, nudge the jam with your finger.
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19
If it wrinkles, its ready.
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20
If youd prefer to use a candy thermometer, jam and marmalades set at about 220F (105C).
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21
Always clip the thermometer to the pot before cooking begins to avoid breakage that can result from temperature shock.
