APRICOT LEMON MARMALADE
Make and share this Apricot Lemon Marmalade recipe from Food.com.
Provided by NoraMarie
Categories Low Protein
Time 3h
Yield 7 jars, 7 serving(s)
Number Of Ingredients 6
Steps:
- Remove and reserve seeds from unpeeled quartered orange and lemon.
- Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.
- Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
- Combine fruit mixture with the extra water in large saucepan; bring to a boil.
- Reduce heat and simmer, covered, 45 minutes.
- Transfer mixture to large heatproof bowl; cover.
- Stand fruit mixture and seed mixture, separately, overnight.
- Drain seeds over small bowl; reserve liquid and discard seeds.
- Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.
- Return fruit mixture with reserved seed liquid to pan; bring to a boil.
- Add sugar and stir over heat, without boiling, until sugar dissolves.
- Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.
- Stand 5 minutes.
- Pour hot marmalade into hot sterilised jars, seal while hot.
Nutrition Facts : Calories 1089.1, Fat 0.3, Sodium 13.4, Carbohydrate 281.8, Fiber 3.6, Sugar 276.2, Protein 1.6
LEMON AND THYME APRICOT MARMALADE
I scoured the Internet to try to find a lemon and apricot marmalade using fresh apricots, but all I could find were recipes that used dried or had pectin added. So, I came up with this.
Provided by fay hutch
Categories Low Protein
Time 1h
Yield 5 1/2 1/2 pint jars
Number Of Ingredients 5
Steps:
- Before starting to cook anything, make sure the apricots are also chopped. This is a multitasking recipe!
- In a small sauce pan, simmer thyme and lemon seeds in 1 cup water 5 minute Remove thyme and keep water. Add lemon slices and lemon juice to water. Simmer on low 20 min uncovered.
- While the lemons are simmering, add sugar and 1/4 cup water to apricots in a large pot over medium heat. Cook until apricots are soft and start falling apart. It should be about the same amount of time the lemons are cooking. Add the lemons to the apricots, turn off heat, and let sit 10 minute.
- Bring mixture to a boil. Cook 10-12 minutes, stirring often.
- To preserve, use a RWB with 1/2 pint jars 10 minutes, then turn off heat and remove lid, let sit 5 minute.
Nutrition Facts : Calories 658.8, Fat 0.8, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 168.2, Fiber 4.4, Sugar 162.9, Protein 2.9
GRAPEFRUIT-AND-MEYER-LEMON MARMALADE
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art. For this sweet-tart concoction, you'll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you'll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.
Provided by Amanda Hesser
Categories condiments, dips and spreads, project
Time 2h
Yield Makes 6 8-ounce jars of marmalade
Number Of Ingredients 4
Steps:
- Remove the grapefruit skin with a vegetable peeler. Cut the peel into 1/8-inch slivers; stop when you have 3/4 cup. Discard the rest. Slice off the ends of the grapefruit and the remaining grapefruit peel and pith. Remove grapefruit segments, reserving membrane. Stop when you have 5 cups of segments.
- Cut the ends off the Meyer lemons, deep enough so you can see the flesh. Leaving the peel on, remove the segments of lemon and reserve the membrane. Cut the segments crosswise into 1/4-inch pieces. Put membranes from the grapefruit and Meyer lemons in a jelly bag and tie closed.
- In a wide and deep pot, combine the grapefruit segments, grapefruit peel, lemon pieces and jelly bag. Add lemon juice and 2 1/2 cups water. Simmer until the grapefruit peel is tender, 25 to 30 minutes. Let cool.
- Preheat the oven to 225 degrees. Working over a bowl in your sink, squeeze the liquid from the jelly bag; keep squeezing and wringing it out until you extract 1/3 to 1/2 cup of pectin. Add pectin and sugar to the pot. Place over high heat and boil, stirring now and then, until marmalade is between 222 and 225 degrees and passes the plate test. (Spoon a little onto a plate and put in the fridge for 3 minutes. If it thickens like jam, it is done.)
- Meanwhile, put 6 sterilized 8-ounce canning jars and lids on a baking sheet and place in the oven. When jam is done, remove jars from the oven. Ladle jam into the jars, filling them as high as possible. Wipe the rims. Fasten the lid tightly. Let cool. If you don't get a vacuum seal, refrigerate the jam.
Nutrition Facts : @context http, Calories 871, UnsaturatedFat 0 grams, Carbohydrate 226 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 218 grams
TANGERINE AND LEMON MARMALADE
Try this in our Ricotta-Filled Crepes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 pint-size jars
Number Of Ingredients 4
Steps:
- Bring tangerines, lemons, and water to a simmer in a large saucepan over medium heat. Cook for 5 minutes. Let cool slightly. Press parchment directly on surface of marmalade, and refrigerate overnight.
- Remove parchment; return saucepan to medium heat. Bring to a simmer, and cook until citrus rinds are very tender, about 30 minutes. Measure mixture, and return to saucepan over medium-high heat. For each cup of mixture, add 3/4 cup sugar. Simmer until a candy thermometer registers 220 degrees, about 30 minutes. (Tangerine and lemon flesh should be broken down, and rinds should be translucent.) Plate-test marmalade to make sure it is set. Divide among 4 pint-size sterilized glass jars, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
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APRICOT AND LEMON THYME JAM. - BABE STREET
From babestreetkitchen.com
Cuisine British, InternationalTotal Time 50 minsCategory CondimentsCalories 41 per serving
- Wash, slice into halves and destone your apricots. Place into a large wide saucepan. Place on the stovetop add in a splash of water about 3 tbsps and cook until apricots on medium heat until they become mush.
- Once apricots have become mushy add in your sugar, lemon juice and ACV, stirring frequently until sugar has dissolved. Bring up to the boil you need it to reach 104°C in order for the pectin to do its thing. Keep at a rolling boil for 30 minutes. stirring frequently throughout, add in the lemon thyme at about 25 minutes into the boil.
- To check that your jam has reached setting point, place a small plate/saucer in the freezer for a couple of minutes so it's super cold place a teaspoon of jam on to the plate and run your finger through it if it wrinkles and is a jam like consistency your jam is ready. If not continue to boil for a bit longer.
- Once your jam has reached setting point take it off the heat and pour into sterilised jars, seal immediately and let cool.
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- Remove and reserve seeds from unpeeled quartered orange and lemons. Put seeds and the 2 tablespoons of water in small bowl, cover; set aside. Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
- Combine fruit mixture with the extra water in large saucepan; bring to a boil. Reduce heat; simmer, covered, for 45 minutes. Transfer mixture to large heatproof bowl, cover. Stand fruit mixture and seed mixture, separately, overnight.
- Drain seeds over small bowl; reserve liquid, discard seeds. Measure fruit mixture; allow 1 cup (220g) sugar to each cup of fruit mixture. Return fruit mixture with reserved seed liquid to pan; bring to a boil. Add sugar; stir over heat, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested. Stand 5 minutes. Pour hot marmalade into hot sterilised jars; seal while hot.
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