YUZU MARMALADE
I made this recipe when I couldn't find one online. Enjoy!
Provided by Yuzu
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 14h
Yield 16
Number Of Ingredients 7
Steps:
- Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until filling is ready. Wash new, unused lids and rings in warm soapy water.
- Remove all pith from yuzu and lemon peels by scraping it off with a spoon.
- Cut peels into thin slivers with kitchen shears. Juice yuzu flesh into a strainer or cheesecloth set over a bowl; set aside.
- Mix peels, water, and baking soda in a large saucepan and bring to a boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 20 minutes. Add yuzu juice. Cover and simmer for an additional 10 minutes.
- Measure exactly 4 cups of the yuzu juice mixture into a separate pot. If you are a little short because yuzu juice is hard to extract in the first place, add water to make up for the amount that is missing.
- Stir pectin into the pot and add butter to reduce foaming. Bring the mixture to a full rolling boil-one that does not stop bubbling when stirred. Stir constantly. Add sugar and return to a rolling boil while stirring constantly. Boil for exactly 1 minute. Remove from heat. Skim any and all foam off with a metal spoon.
- Ladle immediately into prepared jars and fill to within 1/8 inch of the top of the jar. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
- Place a rack in the bottom of a large 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 to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. May take up to 2 weeks to set.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 70.9 g, Cholesterol 0.3 mg, Fat 0.2 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 11.5 mg, Sugar 69 g
LEMON MARMALADE
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Time 3h20m
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam. Wash the lemons and remove the top 'button' which would have been attached to the stalk. Put the lemons in a large saucepan with 2.5 litres water. Bring to the boil, then cover the pan and simmer for 2½ hrs or until the lemon skins are lovely and tender, and can be pierced easily with a fork.
- When the lemons are cool enough to handle, remove from the saucepan. Measure the cooking liquid - you'll need 1.5 litres in total. If you don't quite have this, make up the difference with water. If you have too much liquid, bring to the boil and reduce to the required amount.
- Halve the lemons and remove the pips - reserving the pips and any lemon juice that oozes out during the process. Cut the lemon peel and flesh into strips, as thick or thin as you like. Put all of this, including any juices, back into the pan. Put the pips in a small piece of muslin and tie up with string. Add this to the pan, as the pips will aid the setting process of the jam.
- Add the sugar and bring to the boil, stirring until it has completely dissolved. Boil rapidly for about 20 mins until setting point is reached. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then pushing gently with your finger. If the marmalade crinkles, the setting point is reached; if not, continue to boil and check again in a few mins.
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
LEMON MARMALADE
Lemons and grapefruit combine to create a tantalizing spread for English muffins, toast and even shortbread cookies! I give away jars of this marmalade every Christmas. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Time 50m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- Peel rind from lemons and grapefruit; cut into thin strips, about 1 in. long. Set aside fruit., In a Dutch oven, combine water and citrus peel. Bring to a boil. Reduce heat; cover and simmer 5 minutes or until peel is softened. Remove from heat and set aside., Trim white pith from reserved lemons and grapefruit; discard pith. Cut lemons and grapefruit into segments, discarding membranes and seeds. Chop pulp, reserving juices; stir into reserved peel mixture., Add pectin. Bring to a full rolling 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 six hot half-pint jars, leaving 1/4-in. headspace. 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 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
HOMEMADE LEMON MARMALADE
This lemon marmalade calls for just three ingredients. Although the recipe is simple, it takes time to carry out, but the end result is worth it.
Provided by Peggy Trowbridge Filippone
Categories Brunch Breakfast Snack Jam / Jelly
Time 5h55m
Yield 48
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Using a vegetable peeler, remove the yellow part of the lemon peel in strips. Cut strips into 1 x 1/8-inch pieces.
- With a knife, cut off any remaining white membrane, or pith, from peeled lemons.
- Cut peeled lemons crosswise into 1/4-inch-thick slices.
- In a heavy, non-aluminum 5-quart kettle or Dutch oven , combine lemon peel, sliced fruit, and water. Cover and refrigerate for 3 to 4 hours.
- Place lemon mixture over high heat and bring to a boil, stirring frequently.
- Reduce heat to low; cover and simmer, stirring occasionally, until lemon mixture is soft, about 1 hour.
- Add sugar to lemon mixture and increase heat to medium-high; stir until sugar dissolves.
- Heat to boiling and reduce heat just so mixture boils gently. Boil uncovered, stirring frequently, until a candy thermometer registers 220 F, or 45 to 60 minutes have passed, and mixture has thickened.
- Prepare 3 (1-pint) canning jars with their lids and bands for processing, following manufacturer's directions.
- Spoon marmalade into hot jars, leaving 1/4-inch space at the top of the jars.
- Wipe jar rims clean. Seal with lids and bands.
- Process jars in a boiling water bath for 15 minutes.
- Cool jars on a wire rack. Label and store in a cool, dry place.
Nutrition Facts : Calories 89 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 20 g, Fat 0 g, ServingSize 3 pints (96 servings), UnsaturatedFat 0 g
LEMON-LIME MARMALADE
I found this online somewhere when I was looking for a way to use up some lemons and limes that I had in the fridge. The original recipe called for using either all lemons or all limes but I wanted to use both so I tried it out and it came out really well! The baking soda in this recipe helps make the peels less bitter and more tender and eliminates the need to soak them overnight - it also helps if you remove as much pith as possible and slice the peels very thinly! The butter will greatly reduce or eliminate the foam that you will have to skim off and is in such small amount that it will not alter the pH enough to make canning unsafe but do not increase the amount as that could raise the pH too much!!
Provided by anonymous
Categories Lemon
Time 1h40m
Yield 4 pints
Number Of Ingredients 7
Steps:
- Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces.
- Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
- In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the pith. Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 1/2 cups of segments and juice.
- Add the segments with juice and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes longer.
- Stir in the remaining 5 cups of sugar and butter and bring to a full rolling boil, stirring constantly.
- Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
- Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade (if you skip this step you will end up with all of your zest floating to the top of your jars!).
- Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
- The jars need to sit for 2 weeks before you taste to let the marmalade mellow and lose some of its bitterness. I usually get somewhere between 3 and 4 pints from this recipe!
Nutrition Facts : Calories 1167.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.3, Sodium 164.8, Carbohydrate 300.4, Fiber 0.5, Sugar 299.4
CERTO® LEMON MARMALADE
Fresh lemons, sugar and fruit pectin are cooked then processed in a canner for scrumptious jars of homemade marmalade.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield Makes about 8 (1-cup) jars or 128 servings, 1 Tbsp. each.
Number Of Ingredients 6
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Remove colored part of peel from lemons using vegetable peeler. Cut into thin slivers, finely chop or grind; set aside. Peel and discard remaining white part of peel from fruit. Chop fruit pulp, reserving any juice; set aside. Place peel, water and baking soda in saucepot. Bring to boil on high heat. Reduce heat; cover and simmer 10 min., stirring occasionally. Add reserved fruit and juice and 1 cup of the sugar to peel mixture; cover. Simmer 20 min., stirring occasionally. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir remaining 5 cups sugar into fruit mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g
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