INDIO MANDARINQUAT-VANILLA BEAN MARMALADE
Although it's traditionally made with sour orange and lemon, marmalade is open to interpretation.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 quarts
Number Of Ingredients 5
Steps:
- Bring fruit, peels, and water to a boil in a large saucepan. Cook for 5 minutes. Turn off heat, cover, and let cool. Refrigerate for 8 hours (or up to 1 day).
- Freeze a plate. Uncover citrus mixture, and bring to a simmer over medium-high heat. Cook until thickest peel is tender, about 20 minutes. Measure mixture, and return to pan. For each cup of mixture, add 3/4 cup sugar.
- Bring mixture to a boil, stirring often. Cook until mixture registers 220 degrees to 222 degrees on a candy thermometer, about 20 minutes. To test for doneness of marmalade: Drop a spoonful on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after a few minutes. Transfer marmalade to airtight containers, cover, and let cool at room temperature. Refrigerate overnight before serving.
MEYER LEMON AND VANILLA BEAN MARMALADE
Categories Citrus Breakfast Brunch Lemon Vanilla Bon Appétit Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 1/2 cups
Number Of Ingredients 5
Steps:
- Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight.
- Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.)
TANGERINE AND VANILLA-BEAN MARMALADE
Categories Condiment/Spread Low Sodium Vanilla Winter Tangerine Jam or Jelly Bon Appétit
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices. Discard seeds from fruit. Transfer fruit to large bowl. Add 5 cups water, covering fruit. Cover bowl with plastic wrap; let stand at room temperature 1 day. Transfer fruit mixture to heavy large pot. Scrape in seeds from vanilla beans; add beans. Bring mixture to boil. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
- Remove from heat. Add sugar; stir until sugar dissolves. Boil gently until mixture is 210°F, stirring occasionally, about 1 hour 20 minutes.
- Divide vanilla beans and boiling hot marmalade among four 1-cup jars. Cover tightly and refrigerate up to 2 months.
KUMQUAT VANILLA MARMALADE
Marmalade requires a bit more attention than jam-making, but you don't have to be an expert cook to make your own batch. Plus, it's the perfect project if you, like me, are getting itchy to start canning season.
Provided by Renee Pottle
Categories Preserves
Time 8h30m
Yield 3 half-pints
Number Of Ingredients 4
Steps:
- Combine sliced kumquats and water in a large saucepan or Dutch oven.
- Let sit 8 hours or overnight.
- Add sugar and slowly bring mixture to a boil, stirring occasionally.
- Scrape the vanilla bean and add the paste to the marmalade.
- Cook rapidly until it reaches the gelling point, about 220 degrees.
- Spoon marmalade into clean, ½ pint jars. Top with two-piece caps.
- Process in a water bath canner for 10 minutes.
HOMEMADE VANILLA EXTRACT
This extract is best if steeped for two months or longer. Use this recipe to make our Chocolate Strawberry Ice Cream Sandwiches.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Place vanilla beans in a clean jar with lid. Pour vodka over beans, and place lid on jar. Allow to sit in a cool dark place for 3 to 5 months, shaking jar occasionally.
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