Quince Orange Marmalade Recipes

QUINCE MARMALADE RECIPE

Steps:

• Gather the ingredients.
• Wipe fur from outside skin of quinces with a damp cloth. Quarter and core fruit reserving all cores, seeds, etc. Place reserved cores and seeds in a cloth, tied at the top with string.
• Dice quinces with a knife. Put into a jam pan with water, along with the reserved cores and seeds inside the cloth.
• Thinly slice lemons, as for marmalade, and add to pan.
• Simmer until fruit is quite tender, about 45 to 60 minutes. Watch carefully so the fruit does not boil over.
• Warm sugar by placing in a steel bowl in a 250 F oven for 5 minutes, or microwave in nonmetallic bowl for 1 minute. Stir in warmed sugar into jam pan with fruit.
• Boil rapidly until setting point is reached, by which time quince should be a beautiful rich pink color. Test a little of the marmalade on a saucer chilled in the refrigerator. Place a small amount of sauce on the saucer. If a skin forms on top quickly and it runs off saucer in a lumpy formation, it is ready to set.
• Pour quince marmalade into sterilized jars , and lid. Invert the lidded jars using a cloth to protect your hands, for two minutes to sterilize the lids.
• When cold, wipe jars and label. Store in a cool place and it will keep for at least 12 months.

QUINCE ORANGE MARMALADE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 1-3/4 hours or until mixture is reduced to 3 cups, stirring frequently., Cool slightly; carefully mash. Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

ORANGE MARMALADE

Steps:

• 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. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
• 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. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
• 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. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
• 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. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
• 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. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

QUINCE MARMALADE

Steps:

• In a Dutch oven or large saucepan, bring the water and sugar to a boil over high heat. Meanwhile, in a food processor fitted with a coarse grating disk or on the largest holes of a box grater, shred the quince.
• Add the grated quince and the lemon half to the boiling sugar mixture. Decrease the heat to medium and cook at a simmer, stirring occasionally, until the mixture is thick. Use the wrinkle test (page 256) to judge when the marmalade is done.
• Remove and discard the lemon half. Ladle the marmalade into clean jars. Cover tightly, let cool, and refrigerate.
• Storage
• The marmalade will keep for at least 6 months in the refrigerator.
• tip
• Quince tend to turn brown as soon as they're cut. With cooking, any minor discoloration will fade away. But do try to get them into the hot syrup as soon as possible after they're grated.

BLOOD ORANGE MARMALADE

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.