CITRUS MARMALADE
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
- Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
- Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
- Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
- Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
- Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
- Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
- As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
- To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
- Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.
TRADITIONAL CITRUS MARMALADE
Steps:
- Wash mason jars and screw lids in soapy water and rinse soap off well under running hot water. Place clean jars on a baking sheet and place in oven preheated to 200 degrees. Set screw bands aside. Next, boil a kettle of water and pour into a clean glass bowl. Carefully submerge the sealing discs in the bowl of hot water. Set aside.
- Wash the fruit very well and dry with paper towels. Using a very sharp knife, cut each piece of fruit in half lengthwise. Next, very thinly slice across each piece of fruit. Once sliced, cut each slice into roughly one-inch pieces.
- Place all fruit into a large sauce pan or pot. Add the water and bring to a boil. Cover continue to gently boil for 45 minutes.
- Add the sugar and stir until dissolved. Bring to a boil. Continue to boil uncovered over medium heat for one hour - stirring frequently.
- In the meantime, fill your water bath canner to the halfway mark with water and add the jar rack. Bring to a full boil.
- Ladle the marmalade into prepared mason jars using a funnel to prevent the sauce from touching the rim of the jars.
- Use the non-metallic bubble remover to remove any air bubbles.
- Wipe down the rim of each jar with a damp paper towel to ensure no sauce has come in contact with the rim.
- Carefully remove the sealing discs from the hot water with a magnetic lid lifter. Position the sealing disc directly onto the lid of the jars. Do not touch the underside of the lid.
- Screw on the screw bands until firm - do not apply pressure! Just use your fingertips to tighten the screw bands.
- Using the jar lifter, place the jars into the water bath canner with the boiling water. Do not place the lid on the canner.
- Boil for 20 minutes. Carefully remove each jar from the canner using the jar lifter. Try not to tilt the jars. Place jars onto a wire cooling rack that has been covered with a clean kitchen towel.
- Leave the jars to cool for a minimum of 12 hours. Once cooled, wipe the jars of any residue that might have been transferred to the outside of the jar during the boiling process. Label the jars and store in a dark, cool cabinet for up to one year.
Nutrition Facts : Calories 58 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
CITRUS & SWEET WINE MARMALADE
Adapted from Leena Eats (http://www.leenaeats.com/blog/recipes/leena-cooks/leena-cooks-n-cans-blood-orange-port-mar/) who adapted it from p. 78 Complete Book of Small-Bath Preserving by Topp & Howard, this combines 5 different varieties of citrus with ginger and sweetened red wine to make a tangy and exotic spread for your morning toast! Makes about 1 1/2 cups
Provided by YummySmellsca
Categories Lemon
Time 1h10m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 10
Steps:
- Zest and juice oranges, tangelo and lemon into a large saucepan.
- Add ginger slice, water, wine and brown sugar.
- Bring to a boil, reduce heat, then cover and boil 30 minutes. Remove ginger slice.
- Stir in the sugar, bring back to a boil and cook uncovered until mixture forms a gel, about 15 minutes, stirring frequently. Remove from heat and ladle into hot jars.
- Process for 10 minutes in a hot water bath.
Nutrition Facts : Calories 55.4, Sodium 0.9, Carbohydrate 13.3, Fiber 0.5, Sugar 12.6, Protein 0.2
CITRUS MARMALADE
Have some citrus fruits threatening to go soft in your fruit bowl? Make a zingy marmalade - as well as spreading it on your toast, it makes a lovely gift
Provided by Liberty Mendez
Categories Condiment
Time 3h55m
Yield Makes 6 x 455ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.
- Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.
- Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don't have enough, top up with water.
- Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.
- Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins - it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn't, continue to boil and check again after 5-10 mins.
- Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber
MICROWAVE CITRUS MARMALADE
Make and share this Microwave Citrus Marmalade recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Finely grate peel of one orange and one lime.
- Set aside.
- Peel all fruit.
- Place pulp in a food processor and coarsely puree.
- Place puree in a 12-cup microwave-safe bowl; stir in peel and sugar.
- Microwave, uncovered, on High for 8-10 minutes , until mixture comes to a full roiling boil and boils for 1 minute.
- Stir well once during cooking.
- Let cool slightly.
- Pour into sterilized jars; cover and refrigerate.
- Keeps well for at least two weeks.
Nutrition Facts : Calories 662.2, Fat 0.3, Sodium 1.3, Carbohydrate 172.4, Fiber 5, Sugar 163.2, Protein 1.7
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CITRUS MARMALADE RECIPE | MYRECIPES
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- Pulse orange, lemon, and grapefruit in a food processor 8 to 10 times or until the fruit is finely chopped.
- Cook chopped fruit and remaining ingredients in a heavy saucepan over medium heat, stirring constantly, until sugar dissolves. Cook, stirring often, until a candy thermometer registers 220°.
- Pack mixture into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
BEST CITRUS MARMALADE RECIPE - HOW TO MAKE CITRUS MARMALADE
From countryliving.com
Cuisine AmericanCategory Christmas, Food Gift, Baking, DessertServings 6Total Time 3 hrs 35 mins
- Peel grapefruit, limes, and 2 oranges; cut peels into thin strips. Reserve grapefruit and oranges for step 3 and limes for another use.
- Combine peels, baking soda, and 1 1/2 cups water in a large Dutch oven. Bring to a simmer over medium heat. Reduce heat to low and simmer, covered, until tender, 18 to 20 minutes.
- Peel remaining 2 oranges. Remove white pith from all oranges and grapefruit. Working over a bowl, section fruit, discarding seeds and membranes. Chop fruit and add to bowl.
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