MUSCADINE JAM
What's better than homemade jam from muscadine grapes? It's amazingly easy and quick to make!
Provided by Maria Marquez Delgado
Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h
Yield 160
Number Of Ingredients 2
Steps:
- Inspect four 8-ounce jars (or two 16-ounce jars) for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place a couple of small plates in the freezer.
- Wash grapes and cut in half. Combine grapes and sugar in a large pot over medium heat and bring to a boil. Maintain a medium to low boil, and cook for 15 to 20 minutes, stirring often to prevent sticking; make sure it does not get too hot.
- Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny.
- Transfer a portion of the jam mixture to a blender; puree until all hulls and seeds are ground. Set pureed jam in a pot to keep warm, and continue with remaining mixture.
- Pack pureed jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 to 10 minutes.
- Remove from water and set aside until the entire canning jar cools and you hear the "pop" of the can sealing, at least 1 hour. Store and enjoy at your leisure!
Nutrition Facts : Calories 25 calories, Carbohydrate 6.4 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.3 g
ORANGE-GRAPEFRUIT MARMALADE WITH GINGER
Steps:
- Cut fruit in half, squeeze out juice and pulp, discard seeds. The volume of this should be approximately 4 cups. Remove zest, this should yield approximately 1/2 cup. Transfer juice, pulp and zest to a large glass bowl. Cover and refrigerate for 24 hours. This helps the peel to soften.
- After soaking, put the citrus in a large stockpot. Add 6 cups of water, simmer for 1 1/2 hours. A sample of the peel should feel quite tender if rubbed between fingers. Add sugar and ginger. Bring to a boil, stirring constantly with a wooden spoon. Boil hard for 20 minutes until sugar is dissolved and mixture is thickened. If the mixture foams up, add a pat of butter and the froth will subside.
- Test for jell-point: drop a small amount of hot marmalade on a chilled plate. Return to the freezer for 1 minute. If surface forms a skin, it has reached jelling point, if still syrupy, continue cooking and test again in 5 minutes.
- Remove from heat, stir in pectin. Cool for 15 minutes, spoon into half-pint sterilized jars leaving 1/4-inch headspace and seal.
- ** Recipe Note: Traditionally the citrus seeds and pith are enclosed in a nylon bag and boiled along with the juice/pulp. This releases the natural pectin that is stored in that part of the orange. For time and ease, we eliminated that step and used store-bought fruit pectin. It worked very well.
- ***To sterilize the canning jars, wash the containers in hot, soapy water and rinse. Boil them in a large pot for 10 minutes. Keep the jars in hot water until ready to use to prevent the jars from cracking. Dry with paper towels before filling with marmalade. Once filled, put on lids and collar. Boil again for 10 minutes to seal the jars.
GINGER SHALLOT MARMALADE
Can be prepared in 45 minutes or less.
Yield Makes about 1 cup
Number Of Ingredients 9
Steps:
- In a heavy 10-inch skillet (preferably cast-iron) cook shallots and ginger in butter over moderate heat, stirring frequently, until pale golden, about 12 minutes. Add garlic and cook, stirring, 1 minute. Increase heat to moderately high and stir in a remaining ingredients. Cook mixture, stirring frequently, until syrup and almost all liquid is absorbed, about 12 minutes. Marmalade keeps, covered and chilled, up to 2 weeks.
- Serve marmalade with meat, poultry, fish, or vegetables.
GINGER-PEAR MARMALADE
Make and share this Ginger-Pear Marmalade recipe from Food.com.
Provided by Suzie_Q
Categories Pears
Time 1h40m
Yield 6 half pints, 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a large saucepan.
- Stir; let stand about 1 hour until pears release their juice.
- Heat and stir until it comes to a boil.
- Cook uncovered, stirring often until pears are mushy.
- Cook rapidly, stirring constantly until jam stage is reached. This will take about 55 minutes.
- Discard spice bag, skim if needed.
- Pour into hot sterilized half pint jars to within 1/4 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 5 minutes.
Nutrition Facts : Calories 1904.3, Fat 0.8, SaturatedFat 0.1, Sodium 6.7, Carbohydrate 494.5, Fiber 19.5, Sugar 453.9, Protein 2.8
GINGERED ZUCCHINI MARMALADE
Make and share this Gingered Zucchini Marmalade recipe from Food.com.
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 4-5 1/2 pint jars
Number Of Ingredients 6
Steps:
- Have 4 or 5 washed half-pint jars, kept ready on a try in a warm oven.
- Place shreded zucchini in a large, heavy-bottomed stainless steel saucepan or kettle. Use a zester to remove just the colored peel from oranges; stir into zucchini in pot. Use a peeler or sharp knife to remove white pith and remaining peel from oranges and lemons; tie in a large gauze bag. Tie grated ginger in a separate gauze bag.
- Finely chop oranges, lemons and apples an stir into the pot, Place pot over medium-high heat. Add sugar, stirring until sugar dissolves and mixture is boiling. Add gauze bags to the mixture. Reduce heat and simmer, uncovered, stirring occasionally, for 45 minutes, or until marmalade reaches desired consistency. Discard seasoning bags. Ladle into hot jars and process in a boiling water canner for 10 minutes.
Nutrition Facts : Calories 858.3, Fat 0.6, SaturatedFat 0.1, Sodium 17.5, Carbohydrate 223.4, Fiber 6.6, Sugar 212.2, Protein 3.2
GINGERY MUSCADINE MARMALADE
After the 6th or 7th batch of assorted muscadine jams I decided to play with the flavors a little. This is strong with ginger and fragrant with the citrus. The family is split, DH and DD think the ginger is too strong, one of the boys and I think its perfect. You can feel free to reduce the amount if you like. Its prettier made with the bronze, scuppernong type grapes but tastes just as good made with the purple ones. Prep time includes cooking the pulp and the hulls. Cooking time does not include processing the jars in the boiling water bath.
Provided by 3KillerBs
Categories Grapes
Time 2h
Yield 7-8 1/2 pint jars
Number Of Ingredients 6
Steps:
- Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
- Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
- Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
- Peel lemon and the orange. Chop peel finely. Use entire peel, including the white part, to ensure good jelling.
- Juice the lemon and the orange.
- Peel and mince ginger.
- Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
- Add citrus juice, citrus peel, and ginger. Bring to a boil.
- Stir in sugar and return to a boil.
- Simmer, stirring frequently until the jellying point is reached ~ 45-90 minutes. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
- Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
- Note: Prettier made with Scuppernongs (bronze muscadines), than with the purple varieties. Can add a few purple ones to provide additional flecks of color.
Nutrition Facts : Calories 771.7, Fat 0.8, SaturatedFat 0.2, Sodium 6.7, Carbohydrate 199, Fiber 2.5, Sugar 195.3, Protein 1.6
More about "gingery muscadine marmalade recipes"
GINGER MARMALADE - POMONA'S UNIVERSAL PECTIN - SUGAR …
From pomonapectin.com
Reviews 9Servings 4
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
EASY TANGERINE MARMALADE RECIPE - ATTAINABLE SUSTAINABLE
From attainable-sustainable.net
EASY KUMQUAT MARMALADE RECIPE WITH GINGER - VERY VEGAN VAL
From veryveganval.com
ORANGE & GINGER MARMALADE - THE ORDINARY COOK
From theordinarycook.co.uk
LEMON GINGER MARMALADE - I AM A HONEY BEE
From iamahoneybee.com
TRADITIONAL CITRUS MARMALADE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
ORANGE-GINGER MARMALADE – FOOD IN JARS
From foodinjars.com
NIGEL SLATER'S MARMALADE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
SCOTCH WHISKY AND GINGER MARMALADE - LARDER LOVE
From larderlove.com
10 BEST LEMON GINGER MARMALADE RECIPES | YUMMLY
From yummly.com
ORIGINAL GINGER MARMALADE RECIPES - BUDERIM GINGER
From buderimginger.com
SIMPLE GINGER MARMALADE (GINGER JAM) - ALPHAFOODIE
From alphafoodie.com
LEMON GINGER MARMALADE - SBCANNING.COM - HOMEMADE CANNING …
From sbcanning.com
GINGER MARMALADE | KENWOOD AU
From kenwoodworld.com
GINGERED ORANGE MARMALADE - WE ARE TATE AND LYLE SUGARS
From wearetateandlylesugars.com
PEAR AND GINGER MARMALADE | AKIS PETRETZIKIS
From akispetretzikis.com
LEMON-GINGER MARMALADE - RECIPE - FINECOOKING
From finecooking.com
MARMALADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GINGERED ZUCCHINI MARMALADE | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
MUSCADINE MARMALADE - RECIPE | COOKS.COM
From cooks.com
LEMON GINGER MARMALADE RECIPE - SERIOUS EATS
From seriouseats.com
YOU'LL LOVE THIS RECIPE FOR LEMON AND GINGER MARMALADE
From finedininglovers.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: TRADITIONAL MARMALADE
From bernardin.ca
MUSCADINE GRAPE JAM - POMONA'S UNIVERSAL PECTIN
From pomonapectin.com
IRRESISTIBLE ORANGE GINGER MARMALADE | ENCHANTED SPICEBOX
From enchantedspicebox.com
RECIPE: GINGER MARMALADE STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
BERNARDIN HOME CANNING: BECAUSE YOU CAN: LEMON GINGER …
From bernardin.ca
15 RECIPES WITH ORANGE MARMALADE | ALLRECIPES
From allrecipes.com
GRAPEFRUIT, ORANGE, AND GINGER MARMALADE RECIPE | MYRECIPES
From myrecipes.com
MARMALADE AND GINGER CAKE - DOMESTIC GOTHESS
From domesticgothess.com
THREE-CITRUS GINGER MARMALADE RECIPE – MY DARLING LEMON THYME
From mydarlinglemonthyme.com
HOW TO MAKE MARMALADE - STEP-BY-STEP GUIDE - THE SPRUCE EATS
From thespruceeats.com
GINGER ORANGE MARMALADE - VEGGIE DESSERTS
From veggiedesserts.com
CALAMONDIN MARMALADE WITH BABY GINGER - TYRANT FARMS
From tyrantfarms.com
LEMON GINGER ZUCCHINI MARMALADE - SBCANNING.COM - HOMEMADE …
From sbcanning.com
LEMON, HONEY AND GINGER MARMALADE | BREAKFAST RECIPES | GOODTO
From goodto.com
ORANGE MARMALADE RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
MUSCADINE BRANDY RECIPE - THERESCIPES.INFO
From therecipes.info
GINGER-CITRUS MARMALADE RECIPE | MYRECIPES
From myrecipes.com
GINGER, MINT AND MEYER LEMON MARMALADE RECIPE - MOTHER EARTH …
From motherearthliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love