Mango Orange Marmalade Recipes

MANGO ORANGE MARMALADE

Steps:

• Prerequisites: You will need to have on hand (12)twelve/125ml, OR (6)six/250ml, clean canning jars and new, two-piece lids. You will also need a pot large enough to hold a rack and (some of) the jars, allowing for one inch of water above the jars, and tongs to lift the jars into and out of the boiling water. Getting all this in place ahead of time is the key to it being non-stressful. If your pot isn't large enough to hold all the jars, you just repeat the canning process until all are done. Also, if you've never canned before, you might wish to 'google': 'how to prepare jars for canning and boiling water processing' and review the recommendations. Proper sealing is essential! Step One: Assemble your orange, mango, orange peel, sugar, salt, lime or lemon juice, and liquid pectin (unopened). Get your large lidded pot, with bottom-fitting rack, full of water and on the stove. Wash your jars and place them in the pot, on top of the rack, so that 1" of water is above them. Put the lid on and let it come to the boil (you can do other things while this is happening--once boiling, turn it off, or let it gently simmer). Put your washed jar lids into a small pan and cover them with water, and they will need to be brought to nearly boiling just before canning. Stack the strips of orange peel on top of one another, and holding them firmly in place, take a chef's knife and slice them into julienne strips (slivers). Place the slivered peel in a little saucepan with 1 cup water and 1/8th teaspoon of baking soda. Bring to the boil and set a timer to 20 minutes; meanwhile, Carefully cut the pith and remaining peel off the orange and quarter the flesh, again removing the pith from the center, slicing the flesh into very small pieces. Put them into a 4 cup measuring cup. You are looking to have 3 cups of fruit, including slivered peel; Peel the ripe mangos. A vegetable peeler works well if you go s l o w l y. Slide knife down the flat side of the pit and remove the flesh--then repeat on the other side. Cut the mango flesh into very small pieces and add them to the orange; Check on your boiling orange peel, and after twenty minutes, strain water out and add the peel to the mangos and orange, looking to see there are 3 cups of fruit. If there's slightly less or more, that's alright-- Measure five cups of sugar into a fairly large, heavy pot. Add the salt, then the fruit, and finally, the lime juice. [At this point you may add the yellow food coloring. It is totally unnecessary, of course, but it just enhances the color overall to a gorgeous golden hue]; Heat your ingredients quite rapidly to boiling while stirring continuously. Now, be careful not to stir too vigorously, or a foam will appear--one you may need to skim off. Once brought to the boil, remove the pot from the heat and let stand for fifteen (15) minutes. This is a good time to heat your jar lids to near boiling, then turn off and keep hot--at the same time, get your jars to the boiling point as well; Reheat marmalade to boiling, then open and add your liquid pectin. Let it all come back to boiling, and let it gently boil, while stirring constantly for five whole minutes. Then turn it off and let it sit. If need be, skim the foam. It is totally edible, but prize-winning jams are foamless. I use the foam for our home use; Turn your attention to the canning process: make sure your jars are in boiling hot, but calm water--and make sure the lids are in almost-boiling water. Place a rack next to your marmalade mixture; With tongs, lift out one jar and empty it of water, and bring it over to the rack next to your marmalade mix. Using a ladle, stir into the mix and begin filling your jar, leaving about 1" of air below the rim. With a toothpick, or plastic knife, eliminate any bubbles on the surface, and using a clean cloth, wipe the rim free of any jam; Place lid cover on rim and screw the rest on gently, (not tightly) and return the filled jar to the boiling water using your tongs. Fill and seal each of the jars in this way, until they are all sitting on the rack in your large, boiling-water pot; Make sure there is at least 1" of water above your sealed jars. Put the lid on the pot and bring the water to the boil, and then boil it all for ten minutes; After ten minutes of continuous boiling, carefully lift each jar out and onto a rack. Listen carefully for the sound of the lid vacuum-sealing when it hits the cool air--it is a little popping sound as the lid warps inwardly. EACH JAR MUST WARP INWARDLY AND MAKE THIS LITTLE SOUND or it possibly didn't vacuum seal properly. Crouch down and examine each lid. If each is slightly indented, it is vacuum-sealed and can be stored for several months on a shelf, no problem. If you have any question about one of them, open it up, make sure there's a good 1" of air below the clean rim, reseal, reboil, and listen again for the sound of the lid indenting. Screw your lids on more tightly; Finish all your jars in this way. Just place remaining empty jars in the water bath, boiling for a few minutes until sterile, filling them with marmalade, and processing as above; Label your jars and include a date on the label so your friends know when it was processed. Once you've done this recipe, you will see that your next batch goes along more quickly--and you'll feel like a canning expert! [one final note: it is always better to make 2 batches than to attempt to double this recipe.] A last word--yes, there are many steps involved. It's nice to have a helper. This involves a morning or evening, when the weather is yuck, and you have something to sip as you go. It is NEVER fun if you are stressed by other commitments, or bothered by a constantly ringing phone. This is a lazy day activity.

MANGO-ORANGE JAM

Steps:

• In a large saucepan, combine mangoes, lemon, orange juice & zest, and pectin.
• Crush with potato masher.
• Heat & stir over high heat, bring to a boil.
• When it is a rolling boil, stir in the sugar, return to rolling boil, cook for TWO minutes (exactly); continue stirring.
• Remove from heat, spoon into HOT jars, leaving 1/2-inch headspace.
• Cover with lids and rings; process in a hot-water bath for 10 minutes.

MANGO GETAWAY BARS

Steps:

• Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut. , Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

ULTIMATE SEVILLE ORANGE MARMALADE

Steps:

• Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
• Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
• Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
• Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.

CLASSIC SEVILLE ORANGE MARMALADE

Steps:

• Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the marmalade.
• Halve and juice the oranges. You should have about 2 cups. Place the juice in a large pot. Using your fingers, remove the membranes and seeds from the hollowed shells and tie them up in a piece of cheesecloth. Add the cheesecloth filled with the membranes and seeds to the pot containing the juice.
• Cut the peel of the oranges into matchsticks. Put the strips of peel into the pot with the juice and the cheesecloth containing the membrane and seeds. Pour over 4 cups water, or enough water so that the water and juice cover the strips of peel (it will depend on the size of your pot). Bring to a boil and then simmer gently until the peels are soft and tender, 45 to 60 minutes.
• Allow to cool until the bag of membranes and seeds is cool enough to squeeze, about 20 minutes (be careful, it will be hot!). (You can also cover it and leave the marmalade to sit in the refrigerator overnight.) Once cooled, squeeze the pectin-packed cheesecloth until "dry." Discard. Add the sugar and salt and stir well until dissolved.
• Return the peels and liquid to the heat. Bring to a boil over high heat until the marmalade reaches the jelling point, 220 degrees F on an instant-read thermometer, 15 to 20 minutes. The peels will be shiny and glass-like. (If you don't have a thermometer, you can also dribble a few drops of the marmalade on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the marmalade, it's ready. If not, check it every 5 minutes or so.)
• While the marmalade is cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
• Place 4 clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the marmalade, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
• Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of marmalade at room temperature for up to 1 year. Once the marmalade is opened, store in the refrigerator for up to 1 month.