PRICKLY PEAR ORANGE MARMALADE
This is from a little old lady who thought everyone knew how to can so forgive me if there are some steps left out. I have not ever made this but wanted to share an unusual recipe. Prep time includes overnight soaking.
Provided by riffraff
Categories Fruit
Time P1DT30m
Yield 1 jar
Number Of Ingredients 4
Steps:
- Remove skins from prickly pears.
- Slice and remove skins.
- Cover orange with water and soak overnight.
- Add orange juice, prickly pear, and sugar to orange which has soaked overnight.
- Heat slowly and stir until the sugar is dissolved.
- Continue stirring frequently and boil about 30 minutes or until the mixture is thick and the fruit is clear.
- Pour into hot, dry, sterilized jars to within 1/4 inch of the top if paraffin is used; otherwise fill to the top.
- Seal.
Nutrition Facts : Calories 371.1, Fat 0.3, Sodium 1.2, Carbohydrate 94.2, Fiber 1.3, Sugar 90.6, Protein 1.3
PRICKLY PEAR MARMALADE
You can thank The Complete Ball Book of Home Preserving for this recipe. You will need 9 to 10 medium prickly pears for this recipe.
Provided by Diana Adcock
Categories Fruit
Time 50m
Yield 7 8-oz jars
Number Of Ingredients 5
Steps:
- Do NOT peel your oranges or lemons. (small chop on oranges).
- Do wash them well to remove any wax and pesticides.
- In a large stainless steel saucepan combine the oranges, lemons and water.
- Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
- Remove from heat, cover and place in a cool spot for 12 to 18 hours.
- When ready prepare canner, jars and lids.
- Bring orange mixture to a boil over medium heat.
- Boil, stirring frequently until peel is tender, 15 to 20 minutes.
- Stir in prickly pears, return to a gentle boil.
- Maintaining boil gradually stir in the sugar.
- Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
- Remove from heat and test gel.
- If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
- Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
- Place in canner-repeat with remaining jars.
- Process in a boiling water bath canner for 15 minutes.
- Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
- Remove jars, cool and store.
Nutrition Facts : Calories 699.7, Fat 0.1, Sodium 2.7, Carbohydrate 180.5, Fiber 1.9, Sugar 178.5, Protein 0.7
PEACH-PINEAPPLE-ORANGE MARMALADE
This is my Mom's peach marmalade recipe and I've enjoyed it for years. It's simple to make, uses few ingredients, and can easily be "canned" in jelly jars to save throughout the year.
Provided by leanne.ciarrocchi
Categories Fruit
Time 35m
Yield 6 pints
Number Of Ingredients 4
Steps:
- Skin, dice and wash the peaches. Place in a large saucepan.
- Add the pineapple to the peaches and mix well.
- Slowly stir in the sugar.
- Boil the mixture for 20 minutes.
- Take it off the heat and stir in the orange jello.
- If you are using it right away, let it stand (stirring occasionally) and keep it in the refrigerator. If you want to keep it in jelly jars, pour the hot mixture into the jars you are using. Seal with rings and bands, then turn the jar over onto its lid and leave it sit overnight. It will seal without a pressure canner.
FIVE-MINUTE SPICED ORANGE MARMALADE
Honey, brandy and spices enhance purchased marmalade for an easy-to-make gift. This makes about 3 cups, or enough for three 8-oz. jars.
Provided by JackieOhNo
Categories Oranges
Time 5m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients in large saucepan. Pierce each orange peel strip with 4 cloves, spacing apart; add to pan. Simmer until mixture is reduced to 1/2 cup, about 5 minutes. Add marmalade; bring to simmer, stirring often. Remove from heat.
- Using tongs, transfer 1 star anise, 1 cinnamon stick, 1 vanilla piece, and 1 orange-clove strip to each of three 8-oz. canning jars. Filld each jar with hot marmalade and seal with lids. (Can be prepared 4 weeks ahead. Refrigerate.).
Nutrition Facts : Calories 932.1, Sodium 150.8, Carbohydrate 222, Fiber 2, Sugar 205.2, Protein 1
PEAR MARMALADE
"I disliked pear preserves until I got this recipe from my husband's Aunt Helen. The marmalade is always a favorite at my dinner table." - Patty Schreck Davenport, Washington
Provided by Taste of Home
Time 25m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a food processor, cover and process pears in batches until pureed. Measure out enough pears to make 2-1/2 cups. In a Dutch oven, combine the pineapple, orange juice, lemon juice, orange zest and pears. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly., Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour., Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.
Nutrition Facts : Calories 101 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 26g carbohydrate (25g sugars, Fiber 0 fiber), Protein 0 protein.
PRICKLY PEAR MARMALADE
A ruby red, fruity marmalade. I've never tried any commercial prickly pear jam or jelly, so I don't know if this is how it's supposed to taste, but my toddler does keep asking for more, so it's a win for our family. Store any extra jam in the refrigerator.
Provided by Jana Carter Parsons
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT1h11m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Add six 4-ounce jars; simmer to sterilize. Wash lids and rings in warm soapy water.
- Slice ends off each prickly pear. Make 1 long vertical slit down each one. Use the slit to hold the skin and peel off. Discard peel. Cut flesh into quarters and transfer to a saucepan; mash with a potato masher.
- Simmer prickly pear flesh over medium-low heat until soft, 30 to 45 minutes. Press cooked flesh through the fine screen on a food mill set over a bowl.
- Measure 1 1/4 cup prickly pear pulp into the saucepan. Add sugar, lemon juice, lemon zest, and butter; bring to a boil. Stir in pectin until dissolved, about 1 minute.
- Pour prickly pear mixture into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a 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 if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the stockpot, and process for 5 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, and let cool, at least 24 hours.
Nutrition Facts : Calories 440.6 calories, Carbohydrate 111.8 g, Cholesterol 1.8 mg, Fat 1.2 g, Fiber 4.3 g, Protein 0.8 g, SaturatedFat 0.5 g, Sodium 11.6 mg, Sugar 100.5 g
ORANGE MARMALADE
a beautiful, tart but sweet addition to your breakfast meal, or brush on chicken before coating in seasoned flour to fry.
Provided by andre
Categories Citrus
Time 2h
Yield 6 eight oz. jars
Number Of Ingredients 4
Steps:
- wash, quarter removing seeds, then slice oranges.
- place seeds in cheesecloth bag.
- place oranges, seeds, and water in bowl, cover and let stand 24 hrs.
- place oranges, seeds, water and lemon juice in a non corrosive pan and boil 40-45 minutes or until peel is soft.
- remove seed bag.
- add sugar stirring until disolved and boil gently for 40-50 minutes or until jam starts to jel.
- cool slightly skimming and stirring.
- ladle onto jars and water bath process for ten minutes.
Nutrition Facts : Calories 1096.6, Fat 0.4, SaturatedFat 0.1, Sodium 7.7, Carbohydrate 282.7, Fiber 3.1, Sugar 266.7, Protein 1.3
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