Pams Navel Orange Clementine And Rhubarb Marmalade Recipes

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RHUBARB-ORANGE MARMALADE



Rhubarb-Orange Marmalade image

Rhubarb and orange make a great combination in this versatile marmalade. It's a perfect glaze for meat or poultry and tasty on toast.-Joan Markytan, Elysian, Minnesota

Provided by Taste of Home

Time 2h10m

Yield 7 half-pints.

Number Of Ingredients 5

6 cups diced fresh or frozen rhubarb
6 cups sugar, divided
2 medium oranges
1 cup coarsely chopped walnuts
1 cup raisins

Steps:

  • In a large bowl, combine rhubarb and 4 cups sugar; cover and refrigerate overnight., Peel rind from oranges; cut into very thin strips, about 1 in. long. Place strips in a small bowl; cover with boiling water. Let stand 30 minutes; drain. Trim white pith from oranges; discard pith. Cut oranges into 1/2-in. chunks, reserving juices. Discard membranes and seeds., In a Dutch oven, combine rhubarb mixture, orange peel, orange chunks with juices, walnuts, raisins and remaining sugar. Bring to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/2 hours or until thickened., Remove from heat; skim off foam. Carefully ladle hot mixture into seven hot sterilized 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 108 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.

PAM'S NAVEL ORANGE, CLEMENTINE AND RHUBARB MARMALADE



Pam's Navel Orange, Clementine and Rhubarb Marmalade image

I wanted to make some orange marmalade for my Christmas baskets, but thought I would try a unique combination. There are a lot of marmalade recipes but I decided to branch out and make up my own. Clementines are one of my favorite citrus and the navel oranges are so nice right now. And just because I had some of my home grown...

Provided by Pam Ellingson

Categories     Spreads

Time 3h

Number Of Ingredients 6

2 c orange rind, without pith, sliced into very thin strips
1 qt chopped orange pulp
1 1/2 qt water
1 c thinly sliced lemon, seeded
3 c rhubarb, cut into 1/4 to 1/2 inch sections
sugar per instructions in steps # 5 and 6

Steps:

  • 1. Prepare orange rind as follows: Wash navel oranges (about 4 or 5) and clementines (about 10-12 small ones). Using a sharp peeler, pare away only the zest of all the oranges and clementines. Reserve. Stacking several pieces of zest together, cut into very thin strips until you have 2 cups of finely sliced zest. Place the zest into a large saucepot or dutch oven. Add the water to the pot. (From this step, when I use the term oranges, I will mean both navel and clementine oranges.) NOTE: I have an OXO serrated peeler that was very effective at paring away only the rind/zest of both the orange types. I would suggest that you purchase one of these peelers as they are far superior to others and are razor sharp for ease of peeling any fruit or vegetable.
  • 2. For the lemon, slice off a thin piece of the ends of the lemon to expose the pulp. Cut in half lengthwise and then slice as thinly as possible with a sharp knife. Deseed the slices as you go and place the deseeded thin slices in the pot with orange peel and water.
  • 3. Cut the pith off of the "peeled" oranges completely. Remove any stringy inner parts (I find a pair of sharp kitchen scissors great for removing the stringy centers of the oranges) and chop oranges into about 1/2 inch chunks. Measure and add 4 cups to the pot.(it is ok if you have a little more or less)
  • 4. Turn on the burner to medium high and simmer the mixture for 5 minutes. Remove from heat, cover and let set for 12 to 18 hours in a cool spot. Figure your gelling point by placing your candy thermometer in a pot of boiling water, noting the temperature and adding 8° to obtain your gelling point. This compensates for altitudes over 1000 ft.
  • 5. Add cut up rhubarb to the pot and heat over medium high heat. Cook rapidly until the orange/lemon peel is tender. Remove from heat and measure the fruit and liquid into a pot large enough to hold the mixture plus sugar, that will not boil over when cooking.
  • 6. For each cup of fruit/liquid add one cup of sugar to the pot and stir to dissolve. Bring to a boil over high heat, stirring constantly.
  • 7. Continue boiling and stirring until the candy thermometer shows that you have reached the gelling point established in Step #4. If you prefer, you can use the plate test to determine if the mixture will gel. Pour a small amount of the mixture onto a chilled plate and place it back into the freezer until cool (room temp) If you drag your finger through the sample and it leaves a clean mark with the gel slowly flowing back to its original form, it is ready to process.
  • 8. Remove the marmalade from the heat and ladle into hot jars. Wipe rims and adjust two piece lids until finger tight.
  • 9. Process in a boiling water canner for 10 minutes or as per directions for your altitude. Remove jars from canner and place on towel lined countertop. When all jars have sealed, store in a cool dark place. Marmalades are sometimes slow to gel and may take up to 2 weeks to set up completely.

ORANGE MARMALADE



Orange Marmalade image

This marmalade can be made with navel or blood oranges, or tangerines.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 quarts

Number Of Ingredients 4

2 sweet oranges, preferably organic
2 cups fresh orange juice (about 2 pounds oranges)
3/4 cup fresh lemon juice (about 3 lemons)
7 1/2 cups sugar (3 pounds)

Steps:

  • Rinse oranges under hot water. Quarter oranges lengthwise; slice crosswise as thinly as possible with a sharp knife.
  • Bring the orange slices, orange and lemon juices, and 6 cups water to a boil in a large nonreactive saucepan over medium-high heat. Reduce heat to medium-low. Simmer until orange peels are translucent and tender, about 1 1/2 hours.
  • Stir in sugar. Bring mixture to a boil over medium-high heat, stirring constantly, until sugar is dissolved. Continue cooking, stirring often and skimming foam from surface with a slotted spoon, until mixture is set and registers 220 degrees on a candy thermometer, about 15 minutes. (To test if the marmalade has set, place a small amount on a well-chilled plate. Press gently with your finger; marmalade should wrinkle. If it doesn't, continue to simmer, 5 to 10 minutes more. Test again; repeat as needed.)
  • Let cool, then transfer to an airtight container. (Alternatively, transfer marmalade to sterilized canning jars and process according to the jar manufacturer's instructions.)

RHUBARB MARMALADE



Rhubarb Marmalade image

My daughter makes this marmalade every spring when rhubarb's abundant. Our family enjoys her gift...a refreshing departure in flavor from all the berry jams and jellies. -Leo Nerbonne, Delta Juction, Alaska

Provided by Taste of Home

Time 1h25m

Yield about 8 half-pints.

Number Of Ingredients 3

6 cups chopped fresh or frozen rhubarb
6 cups sugar
2 medium oranges

Steps:

  • Combine rhubarb and sugar in a Dutch oven. Grind oranges, including the peels, in a food processor; add to rhubarb mixture. Bring to a boil. Reduce heat and simmer, uncovered, stirring often until marmalade sheets from a spoon, about 1 hour. , 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 76 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.

MEYER LEMON AND NAVEL ORANGE MARMALADE



Meyer Lemon and Navel Orange Marmalade image

This is a sweet marmalade, with just a hint of bitterness. It is not strongly bitter like Seville orange marmalades are, but it has just a touch of bitterness which i think sets off the sweetness nicely. I adapted this recipe from Rachel Saunders' method for making marmalades. The pectin in this recipe comes from the fruits themselves, which are blanched once to remove some of the bitterness, and then soaked to leach the pectin out of the rinds. You will need to use the cold plate test to determine when the marmalade is finished cooking - I have included instructions on how to do this below. You could also use Valencia oranges in this recipe, if you wish. The sugar is added after the liquid has been reduced for two reasons: The peel must be cooked until it is thoroughly soft, and if the sugar is added at the beginning of the cooking it will have a hardening effect on the peel. Also, adding the sugar after the liquid has been reduced produces a fresher-tasting marmalade, because the sugar does not cook for a long time and begin to caramelize. However, if you prefer a darker, more caramelized marmalade, and don't mind the rind being a bit chewy, go ahead and add the sugar at the beginning of the cooking process (i.e. the "marmalade" cooking process, not the "juice" cooking process). This is an old fashioned recipe which takes at least 2 days, due to the soaking. It is not quick, but it is delicious.

Provided by xtine

Categories     Lemon

Time P2DT45m

Yield 5-6 half pints

Number Of Ingredients 4

1 lb meyer lemon
2 lbs navel oranges
5 1/2 cups sugar
1/3 cup strained lemon juice

Steps:

  • Day 1, Morning: Take 1/2 a pound of the Meyer 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 Meyer 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 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 and the navel oranges.
  • To prepare the Meyer lemon slices: take the remaining half pound of the Meyer lemons. Halve them lengthwise, then cut each half into thirds (each lemon will be cut into 6 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.
  • To prepare the navel oranges: Cut the oranges in half, squeeze the juice out of the halves into a bowl, and strain the juice. Place this fresh orange juice in a covered container and store in the refrigerator.
  • Put the juiced orange halves in a large non-reactive kettle or stock pot and cover them with water by 1 inch. Bring to a boil over high heat, then decrease the heat to medium-low and cook at a lively simmer for 5 minutes. Drain, discarding the liquid. Return the orange halves to the kettle and add water to cover them by 1 inch. Bring to a boil over high heat, then decrease the heat to medium-low and cook, covered, at a lively simmer for 1 hour. As the oranges cook, press down on them gently with a spoon every 15 minutes, adding more water if necessary. The water level should stay consistently high enough for the fruit to remain submerged as it cooks. After 1 hour, 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 juice 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 juice aside.
  • Prepare the oranges: Remove the orange halves from their cooking liquid, RESERVING THE LIQUID. Over a large bowl, use a spoon to gently scoop the remaining flesh and membranes from the orange halves, going around each one two or three times until its interior is smooth and its rind is a uniform thickness. Place the flesh and membranes, along with the reserved cooking liquid, in a fine mesh strainer and let this drip while you slice the orange rinds.
  • Slice each orange rind into 5 equal strips, and then cut each strip crosswise into slices; again, I like to make my slices about 1/8th of an inch thick, but you could make yours thicker if you like. Set the orange rind slices aside.
  • Empty the fine mesh strainer, discarding the orange flesh/membrane mixture, and set the strainer back up over the bowl containing the juice you just strained from the oranges. Pour the Meyer lemon slices and their juice through the strainer, 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 combined cooked juices you have strained from the oranges and lemon slices, mixing well, and set aside.
  • Mix together the reserved cooked juice from the Meyer lemon eighths and the fresh orange juice. Add to this enough of the combined cooked juices from the Meyer lemon slices and the orange rinds to make 6 cups total. You will have a lot of the combined cooked juices from the Meyer lemon slices and orange halves left over after you use what you need to make up the 6 cups. You can just discard the leftover amount.
  • In a large preserving pan, combine the 6 cups of mixed juices, the Meyer lemon slices, and the navel orange rind 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 strained lemon juice and the 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; 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, it usually takes 10 minutes 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.

RHUBARB AND ORANGE MARMALADE



Rhubarb and Orange Marmalade image

Make and share this Rhubarb and Orange Marmalade recipe from Food.com.

Provided by Dienia B.

Categories     Low Protein

Time 4h

Yield 3 pints

Number Of Ingredients 5

2 quarts rhubarb
1 lemon
4 oranges
2 1/2 cups water
4 cups sugar

Steps:

  • Dice rhubarb.
  • Slice lemon and oranges paper thin.
  • Add water to the lemons and oranges.
  • Cook on low 30 minutes.
  • Add sugar and rhubarb.
  • Set aside for one hour.
  • Bring to a boiling point and simmer for 2 hours stirring frequently so it doesn't burn.
  • Pour into sterilized pint jars and seal.

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Top Asked Questions

Can you can rhubarb-Orange Marmalade?
If you enjoy the flavor combination of rhubarb and oranges, then you will enjoy this recipe for canning Rhubarb-Orange Marmalade! You will enjoy this thick, delicious, rhubarb-orange marmalade (made without pectin) using fresh oranges and rhubarb, on toast and biscuits, etc.
How to make orange marmalade with clementines?
The recipe is very similar to the orange marmalade recipe. Brush the clementines under water if they are treated. Cut the ends on a ½ cm thick. Cut into quarters and then cut them in fans. In a heavy saucepan, heat 20 ml of water, sugar, cinnamon, orange blossom water, mint leaves and lemon juice. Cook for 10 minutes.
How do you make jam with rhubarb and oranges?
Method for Rhubarb and Orange Jam: Chop the rhubarb into 1″ (2.5 cm) lengths. Put alternate layers of rhubarb and sugar in a bowl. Boil the oranges whole in water for about 1 hour. Cut the oranges (including the peel) into small pieces, discarding any pips and add to the rhubarb.
How long does it take to cook rhubarb Marmalade?
Mash the rhubarb with a potato masher as it cooks to help break down the rhubarb. Cook marmalade until mixture “sheets” from a very cold spoon (about an hour). **Notes on the “sheeting” process can be found in the NOTES section of the printable recipe.

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