ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
HOMEMADE ORANGE MARMALADE
See how easy it is to make homemade orange marmalade with just oranges, sugar, and water. The marmalade can be canned or stored in the refrigerator.
Provided by Molly Watson
Categories Breakfast Brunch Condiment Jam / Jelly
Time 1h45m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Wash and dry the oranges. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest-and only the brightly colored zest-from the oranges. Be sure to leave behind any and all of the white pith directly underneath as it is very bitter.
- Chop the zest. Keep bigger pieces for a chunkier marmalade, and ribbon-like strips for a more spreadable result. Set the zest aside.
- Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith.
- Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that hold the sections together.
- Once you've cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help "set" the marmalade later).
- Combine the zest, fruit, juice, water, and sugar in a large, heavy pot and bring to a boil. Stir just until the sugar dissolves, then stop stirring.
- Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
- Add this "pectin bag" to the pot and bring the mixture to a boil. Place a couple of small plates in the freezer to chill.
- Meanwhile, bring the marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while. Do not stir.
- Put a dollop of the mixture on a chilled plate. Swirl the plate to spread the mixture a bit and drag a spoon through the mixture. If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.
- Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up 3 clean pint jars with sealable lids (if canning, they should be hot and sterilized) next to the pot.
- Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put the lids on the jars and refrigerate, or you can proceed with canning.
Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 3 pints (96 Servings), UnsaturatedFat 0 g
MARMALADE TEA
Make and share this Marmalade Tea recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 15m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Place tea bag into a saucepan.
- Pour boiling water over tea bag; cover and let steep for 5 minutes.
- Remove tea bag.
- Add in marmalade, sugar, and lemon; stir to combine.
- Strain mixture if you want or serve as is.
Nutrition Facts : Calories 99.8, Sodium 22.7, Carbohydrate 26.8, Fiber 0.2, Sugar 24.4, Protein 0.1
MARMALADE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 9h10m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
- Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
- Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
- Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
- Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.
MARMALADE
Provided by Food Network
Categories condiment
Time 13h15m
Yield About 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Wash the oranges and lemon, cut in half and squeeze out the juice. Remove the membrane with a spoon, put it with the seeds, and tie them in a piece of cheesecloth. Soak the bundle for 30 minutes in cold water. Slice the peel finely. Put the peel, orange and lemon juice, bundle of seeds, and the 2 1/4 cups water in a non-aluminum bowl or saucepan and leave overnight.
- Bring everything to a boil, reduce heat to low and simmer gently for about 1 hour, until the peel is very soft and liquid is reduced by half. Squeeze all the liquid from the cheesecloth bundle and discard it. Add the sugar and stir until dissolved. Increase the heat, bring to a boil, and cook until the jell point, about 5 to 10 minutes. To test the jell point, a sugar thermometer should register 220 degrees F, or put a little marmalade on a cold saucer and place in freezer for a minute. The marmalade should feel set and wrinkle when you push it.
- Pour into sterilized jars. Cover, seal and store in a cool, dark place.
MARMALADE CHEWS
A childhood favorite. You can't taste the marmalade but it makes the cookies moist and chewy.
Provided by CAROLMAROL68
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the shortening with the brown sugar and white sugar. Beat in the egg and vanilla. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir into the creamed mixture. Then stir in the rolled oats, marmalade and raisins.
- Drop by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 39.4 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 183.1 mg, Sugar 25 g
MARMALADE-CHEESE TOAST
Start off the morning with this sweet-and-tangy toast that is ready in less than 5 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 3
Steps:
- Heat broiler of toaster oven (or oven). Lightly toast bread, then top with cheese and marmalade or preserves. Broil until cheese is melted, 1 to 2 minutes.
Nutrition Facts : Calories 281 g, Fat 11 g, Fiber 2 g, Protein 11 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
ORANGE MARMALADE CAKE
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that's more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).
Provided by Melissa Clark
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Coarsely chop any extra-large chunks of peel in the marmalade. Grease a 9-by-5-inch loaf pan.
- In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.
- In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.
- Scrape batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Cool 10 minutes; turn cake out of pan and place on rack right-side up. Place a rimmed baking sheet under rack to catch the glaze.
- Heat remaining 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners' sugar and 1/2 tablespoon butter until smooth. Slather warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.
Nutrition Facts : @context http, Calories 427, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 12 grams, Sodium 277 milligrams, Sugar 39 grams, TransFat 1 gram
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