Normans Golden Three Fruit Marmalade Recipes

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THREE FRUIT MARMALADE



Three Fruit Marmalade image

This marmalade is more like a jelly with some shreds of peel. Cut the peel thick or thin, as you like it.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 5 8-ounce jars

Number Of Ingredients 5

1 grapefruit
1 orange
2 lemons
2 quarts water
6 3/4 cups sugar

Steps:

  • Scrub fruit, place in a large bowl, and cover with boiling water. Let stand 2 minutes, then drain. Remove peel in thin slices with a zester, or cut off with a sharp knife into thicker pieces, as desired. Tie peel in a piece of cheesecloth; set aside.
  • Chop remaining pith and fruit into small pieces. You can do this with a food processor, but do not puree.
  • Combine chopped fruit, cheesecloth bag, and water in a 4-quart stainless-steel pan. Cover, and simmer 1 1/2 hours over low heat, until reduced by almost half. Remove cheesecloth bag, and set aside.
  • Strain contents of pan, pressing to extract liquid. Discard solids, and return liquid to pan. Add sugar and dissolve over low heat. Bring to a boil. Add peel from cheesecloth, and simmer over medium heat, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, 10 to 30 minutes.
  • Store the marmalade in jars in the refrigerator for up to 4 weeks.

NORMAN'S GOLDEN THREE-FRUIT MARMALADE



Norman's Golden Three-Fruit Marmalade image

Marmalade was my Father-In-Law's favourite. We never ate it because it was so bitter, so I just made it for him. Over the years, I came to discover that it was the pith and the membrane that made me turn up my nose to this glowing concoction. I can guarantee you, that if you follow my method, you will have the best bottle of sunshine you can imagine. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the "Certo" category, and Third Place in the "Marmalade" category at our local fair.

Provided by Diana 2

Categories     Lemon

Time 40m

Yield 5 1/2 pints

Number Of Ingredients 7

1 orange, large
1 red grapefruit
1 lemon
1/8 teaspoon baking soda
1 1/2 cups water
5 cups sugar
3 ounces pectin, in the pouch

Steps:

  • Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
  • Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
  • In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
  • While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
  • Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
  • Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
  • Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
  • Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
  • Pour into sterilized jars and seal.

THREE-FRUIT MARMALADE



Three-Fruit Marmalade image

I make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. -Lorraine Wright, Grand Forks, British Columbia

Provided by Taste of Home

Time 40m

Yield 8 half-pints.

Number Of Ingredients 5

1 medium orange
2 cups chopped peeled fresh peaches
2 cups chopped peeled fresh pears
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • Finely grate peel from orange; peel and section the fruit. Place peel and sections in a Dutch oven. Add peaches and pears. Stir in pectin. Bring to a 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 eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. 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 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

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