How To Make Marmalade Recipes

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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

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.

MARMALADE



Marmalade image

Provided by Food Network

Categories     condiment

Time 13h15m

Yield About 1 1/2 pounds

Number Of Ingredients 4

1/2 pound oranges, preferably Seville
1 lemon
2 1/4 cups water
2 1/2 cups sugar

Steps:

  • Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.
  • Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.
  • Pour into sterilized jars. Cover, seal and store in a cool, dark place.

ORANGE MARMALADE



Orange Marmalade image

Provided by Alton Brown

Categories     condiment

Time P1DT1h45m

Yield 10 (8-ounce) jars

Number Of Ingredients 4

1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

Steps:

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
  • Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
  • Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

ORANGE MARMALADE



Orange Marmalade image

This marmalade can be made with navel or blood oranges, or tangerines.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 4

2 sweet oranges, preferably organic
2 cups fresh orange juice (about 2 pounds oranges)
3/4 cup fresh lemon juice (about 3 lemons)
7 1/2 cups sugar (3 pounds)

Steps:

  • Rinse oranges under hot water. Quarter oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
  • Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until orange peels are translucent and tender, about 1 1/2 hours.
  • Stir in sugar. Bring mixture to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Continue cooking, stirring often and skimming foam from surface with a slotted spoon, until mixture is set and registers 220 degrees on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; marmalade should wrinkle. If it doesn't, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.)
  • Let cool, then transfer to an airtight container. (Alternatively, transfer marmalade to sterilized canning jars and process according to the jar manufacturer's instructions.)

CITRUS MARMALADE



Citrus Marmalade image

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

2 pounds/907 grams oranges, grapefruit or lemons, washed
4 cups/800 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)
Add-ins (optional, see note)

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.

EASY ORANGE MARMALADE



Easy Orange Marmalade image

So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

Provided by carole in orlando

Categories     Oranges

Time 25m

Yield 1 jar

Number Of Ingredients 3

1 medium navel orange
2 tablespoons water
1/2 cup sugar

Steps:

  • Select Navel oranges that have the thinnest peel.
  • If the orange is large double the amount of water and sugar.
  • Wash the orange thoroughly.
  • Cut off both ends of the orange.
  • Cut the orange in half, cut each half in about eight sections.
  • Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
  • In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
  • Boil for 15 minutes, stirring frequently.
  • Let cool, then place in a glass jar with a tight fitting lid.
  • Refrigerate to store.
  • When it is cold it is ready to eat.
  • I use 1/2 sugar and 1/2 Splenda and it works well.

LEMON MARMALADE



Lemon Marmalade image

Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Time 50m

Yield 6 half-pints.

Number Of Ingredients 5

3 medium lemons
1 medium grapefruit
4 cups water
1 package (1-3/4 ounces) powdered fruit pectin
4 cups sugar

Steps:

  • Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

GINGER MARMALADE



Ginger Marmalade image

This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.

Provided by *

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h35m

Yield 30

Number Of Ingredients 5

3 ½ cups peeled fresh ginger
4 cups water
5 cups white sugar
1 (3 ounce) pouch liquid pectin
5 half pint canning jars with lids and rings

Steps:

  • Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
  • When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
  • Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g

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