Absolutely Fail-Proof Easy Marmalade image

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.

Recipe From

Provided by Mirj2338

Categories     Lemon

Time 30m

Yield 5 jars

Number Of Ingredients 2

6 grapefruits (or any combination) or 6 lemons (or any combination)
1 kg sugar


  • 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.


Anna's Orange Marmalade image

Recipe From

Provided by Ina Garten

Categories     condiment

Time 14h45m

Yield 3 to 4 pints

Number Of Ingredients 3

4 large seedless oranges
2 lemons
8 cups sugar


  • Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
  • Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.


Citrus Marmalade image

It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.

Recipe From

Provided by Alison Roman

Categories     breakfast, brunch, jams, jellies and preserves

Time 2h

Yield About 4 cups (4 8-ounce jars)

Number Of Ingredients 4

2 pounds/907 grams oranges, grapefruit or lemons, washed
4 cups/800 grams granulated sugar
1/4 cup/60 milliliters fresh lemon juice (from about 2 lemons)
Add-ins (optional, see note)


  • Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
  • Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
  • Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
  • Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
  • Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
  • Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
  • Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
  • As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
  • When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
  • To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
  • Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.


Grapefruit Marmalade image

Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.

Recipe From

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT55m

Yield 10

Number Of Ingredients 2

4 ruby red grapefruits
3 cups white sugar
Calories275.9 calories
Carbohydrate71.1 g
Fat0.1 g
Fiber1.7 g
Protein0.8 g
Sugar67.1 g


  • Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
  • Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
  • Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
  • Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
  • Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
  • Remove the marmalade from the heat when the freezer sample meets your desired consistency.
  • Pack grapefruit jam into hot, sterilized jars, filling to within 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 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.


Ultimate Seville orange marmalade image

The original, and classic, English marmalade, as made famous by Paddington Bear

Recipe From

Provided by Good Food team

Categories     Breakfast, Condiment

Time 4h

Yield Makes about 4.5kg/10lb

Number Of Ingredients 3

1.3kg Seville orange
2 lemons , juice only
2.6kg preserving or granulated sugar


  • 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.


Marmaliga image

The history of this dish is a little fuzzy for me. My grandfather & grandmother came from Romania and I always cooked this for my grandfather. My father also enjoyed eating this, and I remember that they told me that they use to eat this in the "old country". We always served this with sour cream, cottage cheese and sugar, My MIL whose family came from Russia used to mix the cornmeal in a glass with a little water, so that there would be no lumps. I usually make it with water and a little milk, it also can be made with just water.

Recipe From

Provided by Manami

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups water
2 cups milk
1 teaspoon salt
1 cup yellow cornmeal
1/4 cup unsalted butter or 1/4 cup unsalted margarine
freshly grated parmesan cheese (optional)
sour cream (optional)
cottage cheese (optional)


  • In a saucepan combine water, milk, salt, cornmeal & unsalted butter or margarine.
  • Bring to a boil, stirring constantly.
  • Cook until butter is melted and mixture is thick, about 15-20 minutes.
  • Serve topped with a spoonful of cottage cheese and sour cream.
  • Marmaliga can also be served plain with a little sugar or with freshly grated Parmesan cheese.
  • Enjoy!


Marmalade recipes image

Make your own marmalade to spread on toast, whether it's traditional orange or tangy lemon. We have savoury marmalades too, plus ideas for how to use them.

Recipe From

Number Of Ingredients 1

Marmalade recipes

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  • Using a sharp knife, slice off the orange peels (including the white pith). Slice the peels into thin strips between ⅛-¼ inch thick.
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2021-06-27  · Ingredients 3 pounds (1.36 kg) of seville or bitter oranges (6 to 12 oranges, depending on the size of the oranges) 6 to 8 cups water 2 lemons - 1 regular lemon and 1 Meyer lemon
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While marmalade is in microwave, prepare some clean jars by pouring boiling water over them to sterilise them. When marmalade is finished, ladle it into the jars, up to 1/2 inch from the top. Put lids on jars, and turn jars upside-down for 5 minutes to seal and …
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2021-07-19  · This Orange Marmalade recipe is made with ordinary oranges and lemons, and it’s as unfussy as it is delicious. It follows the “old fashioned” technique of sitting in a pot overnight, and …

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  • Cut oranges and lemons in half crosswise, then into very thin half-moon slices. Discard any seeds. In a large stainless steel pot, add the sliced oranges, lemons, and any accumulated juices.
  • Add water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and let stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for 2 hours. Turn heat up to medium and boil gently, stirring often, for another 30 minutes.
  • Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees (you must hit this temperature for the natural pectin to gel with the sugar).
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2021-01-29  · Orange Marmalade Recipe. Orange marmalade is a wonderful way to preserve the beautiful citrus of winter! If you have more oranges than you know what to do with, make some marmalade! Or …make an orange cake, or a citrus cocktail, or even orange curd! A lot of marmalade recipes …

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5/5 (99)
Difficulty Intermediate
Category Condiment
Steps 5

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters.
  • While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes.
  • Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar.
  • Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket.
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2020-12-23  · This is a perfect example of how marmalade can star in the simplest recipes. Sweet-sour orange marmalade and spicy chili sauce form a glaze for chicken wings that are roasted on a foil-lined baking sheet for easy clean up. Recipe reviewer DIZ&hearts; recommends sprinkling the wings with salt and pepper before baking. View Recipe this link opens in a new tab. This is a perfect example of how ...

Estimated Reading Time 7 mins

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Measure the cooked orange pulp and return to the pan with the sugar, stir over a low heat until all of the sugar has dissolved. Bring to the boil over a high heat, reduce the heat and simmer until the marmalade jells when tested. This could take anywhere from 1–2 hours. To test the marmalade, place a …

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Many marmalade recipes will have you remove the peel, boil it once, twice, or three times, and then separate the tasty and colorful zest from the bitter white pith. However, you can also remove the pith at the start. Use a sharp peeler or paring knife to carefully cut off the zest from each piece of fruit. Leave as much of the bitter pith—the spongy white stuff between the bright zest and ...

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Published 2021-03-22

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1996-01-28  · Directions. In a saucepan combine first 5 ingredients. Bring to a boil, stirring constantly and cook until butter is melted and mixture is thick, about 15--20 minutes. Serve topped with a spoonful of cottage cheese and sour cream. (Marmaliga can also be …

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