I make all my own jams, and this marmalade is a favorite. It marries the warm flavors of peaches and pears with citrus. -Lorraine Wright, Grand Forks, British Columbia
Provided by Taste of Home
Yield 8 half-pints.
Number Of Ingredients 5
- Finely grate peel from orange; peel and section the fruit. Place peel and sections in a Dutch oven. Add peaches and pears. Stir in pectin. Bring to a 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 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 88 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
THREE FRUIT MARMALADE
- Scrub fruit, place in a large bowl, and cover with boiling water. Let stand 2 minutes, then drain. Remove peel in thin slices with a zester, or cut off with a sharp knife into thicker pieces, as desired. Tie peel in a piece of cheesecloth; set aside.
- Chop remaining pith and fruit into small pieces. You can do this with a food processor, but do not puree.
- Combine chopped fruit, cheesecloth bag, and water in a 4-quart stainless-steel pan. Cover, and simmer 1 1/2 hours over low heat, until reduced by almost half. Remove cheesecloth bag, and set aside.
- Strain contents of pan, pressing to extract liquid. Discard solids, and return liquid to pan. Add sugar and dissolve over low heat. Bring to a boil. Add peel from cheesecloth, and simmer over medium heat, until mixture reaches 221 degrees on a candy thermometer or falls in sheets from a spoon, 10 to 30 minutes.
- Store the marmalade in jars in the refrigerator for up to 4 weeks.
THREE FRUIT MARMALADE
- Remove seeds from fruits. Put through food grinder. Measure and put into large saucepan.
- For each 1 cup pulp, add 3 cups water. Bring to a boil, stirring occasionally.
- Simmer for 20 minutes. Boil rapidly, stirring 2 or 3 times, for 20 minutes. Measure quantity.
- To each 1 cup pulp, add 1 1/2 cups sugar. Return to a boil, stirring.
- Boil rapidly until thickened and a small amount cooled on a chilled saucer jells. This will take about 20 minutes.
- Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 24.2, Fat 0.1, Sodium 0.7, Carbohydrate 7.3, Fiber 1.6, Sugar 2.5, Protein 0.7
- Put a small plate into the freezer for testing the jam later. Scrub and dry the citrus. With a vegetable peeler, strip the zest (the outermost layer of the rind) from 1 orange, 2 blood oranges, and 2 Meyer lemons. Slice the strips into thin matchsticks about 1/16th inch in width. Add the strips to a small pot and cover with cold water. Over high heat, bring the pot to a boil and boil for 30 seconds. Drain the strips, rinse with cold water, and set aside.
- Cut both ends of each fruit. Using the side of your knife, remove the white pith and peel of each fruit. Discard the peels. Cut the fruit into quarters, removing any seeds or hard, pithy centers. Chop each fruit into roughly 1-to-2-inch pieces, saving all of the juice that drips onto the cutting board.
- Measure the fruit and any remaining juice (you should have about 6 cups.) Transfer to a medium heavy-bottomed pot. Add 6 cups water to the pot with the fruit and bring the mixture to a boil over high heat.
- When the mixture comes to a boil, lower the heat to medium. Cook fruit syrup, uncovered, for 1 hour, or until it has reduced by half. Periodically skim off white foam that accumulates at the top, and stir occasionally.
- Add the blanched zest and the sugar to the pot. Stir to combine, increase the heat to high, and bring the mixture to a boil. Reduce the heat to medium, and cook, about 10 minutes. The mixture should be at a bubbling simmer. After 10 minutes begin to stir the marmalade constantly. Cook for about 20 minutes more.
- The marmalade is ready when it is thick enough that a spoon leaves a trail at the bottom of the pan.
- Remove the plate from the freezer. Test the marmalade by placing a spoonful of it on the plate. It should thicken promptly. Prepare an ice water bath.
- Carefully pour marmalade into a medium bowl, scraping any bits with a spatula. Set the bowl into an ice water bath. Let cool slightly, stirring, about 5 minutes. Cover surface with plastic wrap and let cool completely. Store in airtight containers in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 64 g, Fiber 1 g
NORMAN'S GOLDEN THREE-FRUIT MARMALADE
Marmalade was my Father-In-Law's favourite. We never ate it because it was so bitter, so I just made it for him. Over the years, I came to discover that it was the pith and the membrane that made me turn up my nose to this glowing concoction. I can guarantee you, that if you follow my method, you will have the best bottle of sunshine you can imagine. UPDATE Aug 18/08: I'm very happy to say that this recipe won Second Place in the "Certo" category, and Third Place in the "Marmalade" category at our local fair.
Provided by Diana 2
Yield 5 1/2 pints
Number Of Ingredients 7
- Scrub the fruit, and dry. Using a zester, remove the peel (from all three), being careful not to get any pith. If you do not have a zester, use a vegetable peeler, being careful to remove *only* the zest. Then, using a sharp knife, or shears, cut the peel into fine strips. I have also grated the peel, but it doesn't look as pretty.
- Place the zest in a small saucepan with the water and the baking soda, and bring to a boil. Reduce the heat and simmer for 20 minutes.
- In the meantime, slice the top and bottom of each fruit, so that it sits flat on your cutting board. Using a sharp knife and following the contour of the fruit, cut away all the pith, leaving only the pulp.
- While holding the fruit over a bowl (to catch all the juices), use the knife to cut out the flesh, leaving the membrane. Remember, it's the pith and the membrane that make marmalade bitter.
- Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes.
- Measure 3 cups of the mixture and mix it together with the sugar in a large pot.
- Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.
- Add the pouch of pectin, and stir for 10 minutes. This will cool the mixture slightly and prevent the zest from floating.
- Pour into sterilized jars and seal.
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THREE FRUIT MARMALADE - THE BAKE SCHOOL
4/5 (3)Total Time 2 hrs 30 minsCategory BreakfastCalories 61 per serving
- Bring a large, covered pot of water to boil with the whole citrus fruit. This Cuisinart pot from Amazon is a decent size for the job. Boil the fruit until they are very tender and soft. The lemon will take about an hour, while the oranges take the full 2 hours. The grapefruit take about an hour and a half. Drain the fruit and let them cool slightly before proceeding.
- Place a cutting board inside a rimmed baking sheet (these Nordic Ware sheet pans from Amazon are great). This is to catch all the citrus juices! Slice each fruit in half to expose the seeds. Remove the seeds, then quarter each half. Remove the flesh and chop it up. Slice the peel finely (if you have the patience). Transfer the sliced peel, chopped fruit flesh and juices into a large pot (like this Cuisinart pot from Amazon).
- To the large pot of chopped fruit, add the sugar and the lemon juice. Clip on your thermometer (like this fast-reading digital thermometer from Thermoworks). Bring the mixture to a boil on medium–high, stirring with a wooden spoon or heatproof spatula (grab this spatula from Amazon). When the mixture is boiling, this is when you want to start monitoring the temperature. Boil the mixture, stirring constantly, until it reaches 220°F. When the marmalade reaches this temperature, slide the pan off the heat, and let it cool for 2 minutes, then give it a good stir. This is to ensure that your canned marmalade will have an even dispersion of peel/fruit.
- Divide the mixture between 5 sterilized jars (I prefer wide-mouth mason jars like these Ball jars on Amazon), leaving a headspace of 1/4 inch. If the 5th jar has a larger headspace, you are just going to have to eat it. Just kidding. Well, except that you can’t can it, so that will be your jar to enjoy right away, storing it in the fridge. Wipe the rims of all the jars with a lightly moistened paper towel. Top each of the jars with a sterilized lid, and tighten the band until it is finger tight. The Ball canning kit on Amazon is key for this step and the next! Get it on Amazon
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#time-to-make #course #main-ingredient #preparation #occasion #low-protein #healthy #5-ingredients-or-less #jams-and-preserves #jellies #canning #condiments-etc #fruit #easy #low-fat #dietary #gifts #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #citrus #oranges #technique #water-bath #4-hours-or-less
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Top Asked Questions
How do you make marmalade from fruit?Citrus trees grow well in Sydney, and many a householder would make marmalade to preserve their own home grown bounty, for their own use or for gifts. sharp knife, cut into thin threads. Remove with the water. Place pips, pith and any place in pan along with fruit and water. saucepan reduced by half. Remove mus-
What is 3 fruit marmalade made of?Marmalade is a bittersweet preserve made from citrus fruit, usually oranges, though lemon, limes, grapefruit, and other citrus can also be added to marmalade. This gorgeous homemade three fruit marmalade recipe is made with oranges, lemons, and grapefruit, using the whole fruit method so nothing is wasted!
What are the ingredients in grapefruit Marmalade?The flavour of this marmalade is a gentle balance of the three fruits, grapefruit, orange and lemons. (Select a small grapefruit, and aim to get a total weight of grapefruit, orange and lemons of between 675 and 700g)
How do you make bitter Marmalade?Remember, it's the pith and the membrane that make marmalade bitter. Add the pulp and juice to the simmering zest (do not drain the zest). Simmer, covered, for 10 minutes. Measure 3 cups of the mixture and mix it together with the sugar in a large pot. Bring to a rapid boil. Stir and boil hard for 1 minute. Immediately remove the pot from the heat.