Bananamarmalade Recipes

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Absolutely Fail-Proof Easy Marmalade image

This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.

Provided by Mirj2338

Categories Lemon

Time 30m

Yield 5 jars

Number Of Ingredients 2

Ingredients

6 grapefruits (or any combination) or 6 lemons (or any combination)
1 kg sugar

Steps:

Take the 6 citrus fruits and wash well, removing any blemishes.
Cut into quarters, and place in a food processor.
Chop until finely ground, skin and all.
For an optional extra add some crystallized ginger.
Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
It splatters, so be careful.
This quantity fills about 5 x 340 gram jars.
Do not double the ingredients, rather make two batches.
It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

ANNA'S ORANGE MARMALADE

Anna's Orange Marmalade image

Provided by Ina Garten

Categories condiment

Time 14h45m

Yield 3 to 4 pints

Number Of Ingredients 3

Ingredients

4 large seedless oranges
2 lemons
8 cups sugar

Steps:

Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

BASIC BANANA MUFFINS

Basic Banana Muffins image

This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they're ready, start to finish, in just half an hour! -Lorna Greene, Harrington, Maine

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 medium ripe bananas
1 large egg, room temperature
1/3 cup vegetable oil
1 teaspoon vanilla extract

Steps:

In a large bowl, combine dry ingredients. In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full. , Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.

Nutrition Facts : Calories 209 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 209mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.

BANANA MARMALADE

Banana Marmalade image

Make and share this Banana Marmalade recipe from Food.com.

Provided by Sharon123

Categories < 30 Mins

Time 30m

Yield 4 pints

Number Of Ingredients 4

Ingredients

3 lbs ripe bananas
2 juice and grated lemons, rind of
5 cups sugar
1/2 grated orange, rind of

Steps:

Peel and slice the bananas into rounds.
cut out any dark spots.
Combine all the ingredients in a large kettle.
Cook over low heat, stirring until the sugar dissolves.
Cook, stirring frequently to prevent sticking, for about 15 mins.
or until the mixture is of desired consistency.
Pour into sterilized jars and seal.
Store banana marmalade in a cool place.

Nutrition Facts : Calories 1270.5, Fat 1.1, SaturatedFat 0.4, Sodium 5.9, Carbohydrate 327.7, Fiber 8.8, Sugar 291.1, Protein 3.7

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