Orange Lemon Blueberry Marmalade Bobby Flay Recipes

BLUEBERRY LEMONADE

Steps:

• Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall ice filled glasses

ANNA'S ORANGE MARMALADE

Steps:

• 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.

BLACK PEPPER BISCUITS WITH ORANGE-BLUEBERRY MARMALADE

Steps:

• For the jam: Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in pectin. Remove from heat and skim off any foam with metal spoon. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to marmalade. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
• For the biscuits: Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.

ORANGE-LEMON-BLUEBERRY MARMALADE (BOBBY FLAY)

Steps:

• Prep the oranges and lemons (will give you about 6 cups prepared fruit). Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside.
• Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
• Add the reserved fruit and juice and cover. Simmer an additional 10 minutes.
• Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly.
• Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in the 1/4 cup sugar. Remove from heat and skim off any foam with metal spoon. [Please note that I am guessing that this is where the additional sugar is added in; the original recipe repeated the stir in pectin instruction.].
• Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute.
• Scoop out blueberries and add to marmalade.
• Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.

BLUEBERRY PANCAKE BITES

Steps:

• Preheat the oven to 375 degrees F. Spray a doughnut hole pan liberally with nonstick spray.
• Whisk together the flour, sugar, baking powder and salt in a medium bowl. In a second bowl, whisk the butter, vanilla and egg until smooth; then whisk in the 1/2 cup milk and the lemon zest until combined. Add the wet ingredients to the dry, and mix until a batter just comes together. Cover and let sit at room temperature for 15 minutes.
• Fill the molds of the prepared doughnut hole pan two-thirds of the way with batter, then press a few blueberries into each. Bake until lightly golden brown, about 10 minutes. Flip and bake another 3 to 4 minutes.
• Mix together 1/2 cup of the confectioners' sugar and the remaining 1 to 2 teaspoons milk to make a glaze. Toss some of the pancake bites in the remaining confectioners' sugar.
• Serve drizzled with the glaze, or serve with warm maple syrup for dipping.

ORANGE-BLUEBERRY MARMALADE

Steps:

• Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature.

BLUEBERRY AND MEYER LEMON MARMALADE

Steps:

• Day 1, Morning: Take the 1/2 pound of lemons and cut them into eighths. Place these in a non-reactive saucepan where they will fit snugly in a single layer. Add enough cold water for the fruit to bob freely. Cover tightly and let rest for 8 hours at room temperature.
• Day 1, Afternoon: After 8 hours have passed, bring the pan with the lemon eighths and water to a boil over high heat, then decrease the heat to medium-low. Cook the fruit at a lively simmer, covered, for 2 hours - the lemons will become very soft and the liquid will become slightly syrupy. As the lemons cook, press down on them gently with a spoon every 30 minutes or so, adding a little more water if necessary. The water level should remain consistently high enough for the fruit to remain fully submerged as it cooks.
• When the lemons are finished cooking, strain their juice by pouring the hot fruit and liquid into a fine mesh strainer or jelly bag set over a medium bowl. Cover the whole setup with plastic wrap and let drip overnight at room temperature.
• Meanwhile, prepare the Meyer lemon slices.
• To prepare the Meyer lemon slices: take the pound of Meyer lemons and halve them lengthwise, then cut each half into quarters (each lemon will be cut into 8 pieces at this point). Take each lemon slice and pry out any seeds from it. You can place these seeds in the pot with the lemon eighths and water which is currently simmering - this will add more pectin.
• Slice each Meyer lemon slice thinly crosswise - how thick you slice is a personal preference. I prefer to slice very thinly, making each slice 1/8th of an inch or less. But if you like you could make your slices thicker. I wouldn't recommend going much thicker than 1/4 of an inch.
• Place these Meyer lemon slices (they will look like a lot of little triangles) in a stainless steel pot and cover with water, covering the slices by 1 inch. Bring to a boil over high heat, then decrease the heat to medium and simmer for 5 minutes. Drain, discarding the liquid. Return the lemon slices to the pot and cover with 1 inch of cold water. Bring to a boil over high heat, decrease the heat to medium-low, and cook at a lively simmer, covered, for 20 minutes. As the fruit cooks, stir it gently every 10 minutes or so, adding a little more water if necessary. The water level should stay consistently high enough for the fruit to remain submerged as it cooks. After 20 minutes, remove the pan from the heat, cover tightly, and let rest overnight at room temperature.
• Day 2, Morning: Remove the plastic wrap from the lemon eighths and their liquid and discard the lemons remaining in the strainer or jelly bag. Do not squeeze the bag or press down on the lemons if you want a clear jelly in your marmalade. Set this liquid aside.
• Pour the Meyer lemon slices and their liquid through a fine mesh strainer (or a jelly bag), and let this mixture drip for about 15 minutes. Remove the Meyer lemon slices from the strainer - DO NOT DISCARD - set them aside. Mix the cooked liquid you have strained from the lemon eighths and the Meyer lemons, mixing well, and set aside. You will need 4 1/2 cups of this liquid. If you do not have 4 1/2 cups, add water to the mixture until it equals 4 1/2 cups.
• In a large preserving pan, combine the blueberries with 1 1/2 cups of sugar. I use a potato masher to mash up some of the blueberries, about a third of them, but you don't have to do this. I just feel that it gets the juices flowing quicker. Bring the blueberries and sugar to a simmer, stirring frequently, and then continue to cook until the juices are just deep enough to cover the berries, about 5 minutes.
• Pour the berries into a colander set over a large bowl, and stir the berries gently to drain off the juice. Set the colander of berries on a plate (to catch any remaining juice) and set them aside.
• In a large preserving pan, combine the 4 1/2 cups of mixed liquid from the lemons, the juice from the blueberries, and the Meyer lemon slices. If you do not have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly, jam, or marmalade.
• Place 4 saucers or small plates in the freezer. You will use these later to check the set of the marmalade.
• Bring the mixture to a boil over high heat, and cook at a rapid boil over high heat until the mixture is reduced by half, stirring occasionally. It will take about 35 minutes for the mixture to reduce by half.
• Once the mixture is reduced by half, add in the blueberries and any accumulated juice, the strained lemon juice, and the remaining 4 cups sugar, stirring well over high heat to help dissolve the sugar.
• Cook at a boil over high heat, stirring every 2 minutes or so, until the set point is reached. Check the set after 5 minutes of cooking.
• To check the set: take the pot of marmalade off the heat (if you don't remove the marmalade from the heat while you check the set it could over-cook and become rubbery or hard, if the marmalade is indeed already set).
• Place a drop of the marmalade mixture (try to get the "jelly" part of the mixture, avoiding the rind and the berries; I use a 1/4 teaspoon measure to dip out the drop) on one of the saucers you've kept in the freezer, & place the saucer back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jelly with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jelly is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
• I make this marmalade using an 11 quart copper preserving pan, over highest heat on my second largest burner. After the sugar has been added and has dissolved, it usually takes 10 minutes of cooking for the marmalade to reach the set point for me.
• When the marmalade is set, ladle it into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any marmalade which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
• Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

BLUEBERRY ORANGE MARMALADE

Steps:

• Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick.
• Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes.
• Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.
• Ladle into sterilized jars and process as directed.

CITRUS BLUEBERRY MARMALADE

Steps:

• In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender., Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened. , Remove from heat; skim off foam. Ladle hot mixture into five 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.