Lemon And Apple Marmalade Recipes

APPLE ORANGE MARMALADE

Steps:

• Fill a boiling water bath canner with water. Add 7 half-pint canning jars to the water and bring to a boil. Reduce heat to low and keep the water simmering while you prepare the fruit.
• Put the lids in a saucepan and bring to a simmer. Do not boil. Keep the lids hot while you prepare the fruit.
• Wash, peel, quarter, and core the apples. Slice the apples thinly; measure 8 cups (2 quarts).
• Quarter the orange, remove the seeds, and slice very thinly.
• Heat the 1 1/2 cups of water and sugar until the sugar has dissolved. Add the lemon juice and fruit.
• Boil the fruit and syrup mixture rapidly, stirring constantly, to 9 F above the boiling point of water at your altitude, or about 221 F to 222 F at normal altitude. or until the mixture thickens. If you don't have a candy or jelly thermometer, see the test methods below.
• Remove from heat; skim off foam.
• Pour immediately into the hot, sterile canning jars, leaving 1/4-inch headspace. Wipe the rims and threads with a clean damp cloth or paper towels and position the lids. Screw the rings on to fingertip tightness. Do not overtighten.
• Put the filled jars in the canner. If the water does is not at least 1 inch above the jar tops, add hot water. Bring to a boil; reduce heat to a gently boil. Process for 5 minutes after the water comes to a boil. (10 minutes for altitudes from 1,001 to 6,000 feet, 15 minutes for an altitude above 6,000 feet) Expert Tips Testing for the Jelly Point Two ways to test for jelling if you don't have access to a reliable thermometer are sheeting and the cold plate method. For the sheeting method, dip a cool metal spoon into the boiling marmalade. Raise it out of the mixture and hold it over the pan. Turn the spoon so the mixture will run out. If the marmalade forms drops that combine to form a sheet that hangs off the spoon, it is done. For the cold plate method, place a few small plates in the freezer. When you think the marmalade might be done, take a plate out of the freezer. Drop a teaspoon of hot marmalade on the cold plate. Let it stand for about 30 seconds and then tip the plate to the side. If it's done, the marmalade will move only slightly. See Also Preparing Jars for Canning and Boiling Water Processing You Might Also Like Cranberry Chutney Recipe With Apples and Oranges

APPLE MARMALADE

Steps:

• In a large stainless or enamel stock pot combine the apples, water and lemon juice.
• Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.
• Stir in fruit pectin.
• Bring to a full boil, stirring constantly.
• Add sugar, lemon slices and cinnamon.
• Return to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.
• Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
• Adjust times for higher altitudes.

APPLE-LEMON MARMALADE

Steps:

• Cut lemons in two and slice thinly, removing pits. Soak in water overnight. Cook over moderate heat until peel is tender, about 10 minutes.
• Peel and core apples. Cut in thin slices. Combine apples, lemons with their liquid, sugar and mint.
• Bring to a boil while stirring. Reduce heat and cook until thick, about 30 minutes.
• Remove mint. Ladle into hot, sterilized jars and seal.
• You may sterilize this jam in a boiling water bath for 5 minutes, if desired.

LEMON AND APPLE MARMALADE

Steps:

• Soak lemons in water overnight. Pour the lemons and water into an enameled, tinned or stainless steel kettle and cook gently for about 20 minutes, or until the peel is tender. Add the apples and cook until they are tender, aproximatly 20 minutes. Stir in the sugar and boil until jelling point is reached. Pour into jars and cover. Process, if desired 10 minutes. Makes about 7 pints

LEMON-ROSEMARY MARMALADE

Steps:

• Using a vegetable peeler, peel lemons into wide strips. With a sharp knife, carefully remove white pith from peels. Cut peels into 1/4-in. strips. Set fruit aside., Place lemon strips in a small saucepan; add water to cover and 1/4 teaspoon baking soda. Bring to a boil. Reduce heat to medium. Cook, covered, 10 minutes; drain. Repeat with remaining baking soda., Cut a thin slice from the top and bottom of lemons; stand lemons upright on a cutting board. With a knife, cut outer membrane from lemons. Working over a bowl to catch juices, cut along the membrane of each segment to remove fruit. Squeeze membrane to reserve additional juice., Place lemon sections and reserved juices in a Dutch oven. Stir in 7 cups water and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, 25 minutes. Add sugar. Bring to a boil. Reduce heat; simmer, uncovered, 40-50 minutes or until slightly thickened, stirring occasionally. Remove from heat; immediately stir in rosemary and, if desired, food coloring., Ladle hot mixture into five 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.

PINEAPPLE-APPLE MARMALADE JAM

Steps:

• Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 1/2 hours.
• Place a few small plates in the freezer.
• Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
• Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
• Pack marmalade into hot, sterilized jars, filling to within 1/2 to 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 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

LEMON MARMALADE

Steps:

• Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
• When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
• Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
• Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
• Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.

TOMATO LEMON MARMALADE

Steps:

• Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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.