HOMEMADE LEMON MARMALADE
This lemon marmalade calls for just three ingredients. Although the recipe is simple, it takes time to carry out, but the end result is worth it.
Provided by Peggy Trowbridge Filippone
Categories Brunch Breakfast Snack Jam / Jelly
Time 5h55m
Yield 48
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8-inch pieces.
- With a knife, cut off any remaining white membrane, or pith, from peeled lemons.
- Cut peeled lemons crosswise into 1/4-inch-thick slices.
- In a heavy, non-aluminum 5-quart kettle or Dutch oven , combine lemon peel, sliced fruit, and water. Cover and refrigerate for 3 to 4 hours.
- Place lemon mixture over high heat and bring to a boil, stirring frequently.
- Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour.
- Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
- Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 F, or 45 to 60 minutes have passed, and mixture has thickened.
- Prepare 3 (1-pint) canning jars with their lids and bands for processing, following manufacturer's directions.
- Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars.
- Wipe jar rims clean. Seal with lids and bands.
- Process jars in a boiling water bath for 15 minutes.
- Cool jars on a wire rack. Label and store in a cool, dry place.
Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 20 g, Fat 0 g, ServingSize 3 pints (96 servings), UnsaturatedFat 0 g
LEMON MARMALADE
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Time 3h20m
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
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.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
SURE.JELL HONEY LEMON MARMALADE
Put a little pot of this SURE.JELL Honey Lemon Marmalade on the breakfast table and your family will think they've stumbled into an elegant B&B!
Provided by My Food and Family
Categories Home
Time 3h40m
Yield Makes about 5 (1-cup) jars or 80 servings, 1 Tbsp. each.
Number Of Ingredients 7
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from lemons using vegetable peeler; chop peel and set aside. Peel and discard remaining white part of peel from lemons. Chop lemons, reserving any juice; set aside. Place peels, water and baking soda in large saucepan. Bring to boil. Reduce heat; cover. Simmer 10 min, stirring occasionally. Add chopped lemons and reserved juice; cover. Simmer an additional 20 min.
- Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar and honey; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g
MEYER LEMON MARMALADE
Categories Condiment/Spread Citrus Fruit Vegetarian Lemon Winter Gourmet
Yield Makes 6 (1/2-pint) jars
Number Of Ingredients 7
Steps:
- Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
- Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
- Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.
- Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.
THE LEMON MARMALADE
Not a terribly sweet sort of breakfast jam, not really a true marmalade, this is the rough condiment Alfonso's grandmother made when she had a few extra lemons and some even more precious sugar at hand. She served it with her home-smoked swordfish as well as the salt-cured reading. Too, he remembers her smearing it on justbaked bread for him to eat with a slice of fresh ricotta when times were flush.
Number Of Ingredients 2
Steps:
- First weigh the lemons, or have them weighed at the fruit market, as you'll be using two-thirds their weight in sugar to make the puckery jam. Slice the lemons fairly thin and toss them into a heavy, shallow pan with the prescribed sugar and enough water to barely cover them.
- Over a lively flame, stirring constantly, cook the mixture for a few minutes, then lower the flame and, still stirring, cook for 20 minutes or so, until the water has evaporated and the fruit is softened and trapped in a glossy, thick syrup.
- Let the marmalade cool and then portion it out into 2 or 3 jars with tight-fitting lids to store in the refrigerator. The confection will stay nicely for a week to ten days.
LEMON MARMALADE
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
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
STRAWBERRY LEMON MARMALADE
I just made this recipe, and it is soooo good! Beautiful, jewel-toned strawberry jam with a touch of lemon--I found the recipe in the Ball powdered pectin box. My chef husband gave me a bar zester years ago, and I use it to get a fine, delicate lemon peel with no pith. If you don't have a zester, prepare the peel to your preference, but be sure to remove as much of the pith as possible. This jam set up quickly for me, and I would recommend turning the jars after they seal to distribute the fruit pieces. I can't wait to give this as gifts for the holidays!
Provided by Graciebonica
Categories Strawberry
Time 55m
Yield 7 pints
Number Of Ingredients 6
Steps:
- Hull and crush berries one layer at a time.
- Combine lemon peel and water to cover.
- Simmer 5 minutes.
- Drain and discard liquid.
- Add peel to prepared strawberries.
- Place strawberry mixture, lemon juice and butter in a large pan.
- Add pectin and mix well.
- Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Boil for 1 minute, then add sugar all at once, stirring to dissolve.
- Return mixture to a full rolling boil, and boil for 1 minute, stirring constantly.
- Remove from heat, skim foam if necessary.
- Pour into prepared jars, seal, and water-bath process for 10 minutes.
- Remove jars from canner, place on a clean towel to cool.
Nutrition Facts : Calories 717.5, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.7, Sodium 17.3, Carbohydrate 184.9, Fiber 2.6, Sugar 175.3, Protein 0.6
MEYER-LEMON AND CARDAMOM MARMALADE
Meyer lemons add a bit of floral sweetness you don't always find in marmalades, balancing out the bitterness. The preserves make a sensational glaze for roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h5m
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Remove peel and pith from 2 Meyer and 2 regular lemons. Remove seeds and coarsely chop fruit. Thinly slice remaining 2 Meyer and 2 regular lemons; remove seeds. Combine all lemons in a medium saucepan. Add 2 cups water and bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat. Press parchment directly onto surface and refrigerate at least 8 hours and up to 1 day.
- Place a few small plates in freezer. Remove parchment from lemon mixture; return to a boil, then reduce heat and simmer until rinds are very tender, 15 to 20 minutes. Measure mixture (you should have about 3 cups), then return to pan. For every cup of mixture, add 1 cup sugar. Add cardamom and salt.
- Bring to a boil, stirring until sugar has dissolved. Clip a candy thermometer to pan and continue to boil, stirring frequently, until rinds are translucent, mixture has a golden-amber color, and thermometer reads 220 degrees, 15 to 20 minutes. To confirm doneness, drop a spoonful of mixture on a 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 and let cool completely. Cover and refrigerate up to 1 month.
LEMON JEWEL MARMALADE
A beautiful marmalade, definitely a morning eye-opener! Have your bagel and cream cheese ready! I use a lemon zester to remove the rind from the fruit. It makes delicate, thin strips of rind without any of the pith. This recipe went together easily for me the first time I tried it; I like the more definitive measurements.
Provided by Graciebonica
Categories Lemon
Time 1h5m
Yield 5-7 half-pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Rinse unpeeled lemons.
- Remove thin outer peel of lemons with a vegetable peeler or lemon zester (I prefer the zester).
- If necessary, cut peel into thin strips.
- Squeeze juice from the lemons. You should have 1 and 1/2 to 1 and 3/4 cup of the peel and 2 cups of the juice.
- Place water, all the lemon peel, and 1/2 cup of the lemon juice in a heavy-bottomed 6 to 8-quart pan.
- Bring to a boil over high heat; then reduce heat, cover and simmer, stirring occasionally, until peel is tender (about 25 minutes).
- Stir in sugar and remaining 1 and 1/2 cups lemon juice.
- Bring to a full rolling boil over high heat, stirring.
- Remove from heat, cover, and let stand for 18 to 24 hours at room temperature.
- Bring marmalade to a full rolling boil over high heat, stirring constantly.
- Quickly stir in pectin and return to a full rolling boil.
- Boil, stirring, for one minute.
- Remove from heat and skim off any foam.
- Ladle hot marmalade into hot, sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe rims and threads clean; top with hot lids, then firmly screw on bands.
- Process in boiling water canner for 5 minutes.
Nutrition Facts : Calories 260.7, Fat 0.2, Sodium 2.1, Carbohydrate 68.5, Fiber 1.9, Sugar 64, Protein 0.7
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