Apple Lemon Marmalade Food

LEMON MARMALADE

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.

APPLE MARMALADE

Steps:

• In a large stainless or enamel stock pot combine the apples, water and lemon juice.
• Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.
• Stir in fruit pectin.
• Bring to a full boil, stirring constantly.
• Add sugar, lemon slices and cinnamon.
• Return to a full boil and boil hard for 1 minute, stirring constantly.
• Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.
• Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
• Adjust times for higher altitudes.

LEMON AND APPLE MARMALADE, OR MARMELLATA DI LIMONI E MELE

Steps:

• Wash lemons, slice thinly, grate the apple and place both in medium saucepan. Add sugar to fruit and bring to a slow boil cooking fruit for 30 minutes.
• Remove the marmalade from heat, stir in the brandy, and transfer the marmalade to sterilized jars. Seal jars, let cool, and store in your pantry.

LEMON AND APPLE MARMALADE

Steps:

• Soak lemons in water overnight. Pour the lemons and water into an enameled, tinned or stainless steel kettle and cook gently for about 20 minutes, or until the peel is tender. Add the apples and cook until they are tender, aproximatly 20 minutes. Stir in the sugar and boil until jelling point is reached. Pour into jars and cover. Process, if desired 10 minutes. Makes about 7 pints

APPLE-LEMON MARMALADE

Steps:

• Cut lemons in two and slice thinly, removing pits. Soak in water overnight. Cook over moderate heat until peel is tender, about 10 minutes.
• Peel and core apples. Cut in thin slices. Combine apples, lemons with their liquid, sugar and mint.
• Bring to a boil while stirring. Reduce heat and cook until thick, about 30 minutes.
• Remove mint. Ladle into hot, sterilized jars and seal.
• You may sterilize this jam in a boiling water bath for 5 minutes, if desired.

PINEAPPLE-APPLE MARMALADE JAM

Steps:

• Combine pineapple, apple, sugar, orange juice, and lemon zest in a pot. Bring to a boil. Reduce heat to medium and cook, stirring frequently, until pineapple turns translucent, 1 to 1 1/2 hours.
• Place a few small plates in the freezer.
• Inspect 2 or 3 small Mason jars for cracks, discarding any defective ones. Sterilize jars in a pot of boiling water for 10 minutes and leave in hot water until ready for use. Wash new, unused lids and rings in warm soapy water.
• Add a tablespoon of marmalade to a frozen plate. Freeze for 1 minute, remove, and nudge marmalade with your finger. If the mixture stays nudged, it is ready to be canned. If it slides back, continue cooking and check for readiness every minute.
• Pack marmalade into hot, sterilized jars, filling to within 1/2 to 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on 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.

LEMON MARMALADE

Steps:

• Wash and slice lemons to the size you wish to have in the finished marmalade. Carefully remove all seeds and seedless to prevent the marmalade from having a bitter taste.
• Measure fruit and juice and add 3 times the amount of water. Soak for 12 hours.
• Simmer for about 20 minutes (be careful not to boil).
• Let stand again for 12 hours.
• For every cup of fruit and juice, add 3/4 cup sugar. Cook these ingredients in small quantities (about 220 degrees to 222 degrees). For yellow color, do not boil. Can or seal with paraffin.

APPLE JAM (APPLE PIE IN A JAR)

Steps:

• Combine apples, white sugar, light brown sugar, lemon juice, lemon zest, cinnamon, nutmeg, cloves, and allspice in a pot; bring to a rolling boil. Cook at a boil, stirring occasionally, until fruit is soft and jam gelling point (220 degrees F (104 degrees C) is reached, at least 45 minutes. Put a small amount of jam on a cold plate; freeze for several minutes. If the mixture is gelled, it is ready to process in a canner.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack apple jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. 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 large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. 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 pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

PINEAPPLE MARMALADE

Steps:

• Inspect a jar for cracks and rings for rust. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water.
• Coarsely blend pineapple in a blender. Set aside.
• Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 minute, then remove cloves. Add pineapple, lemon juice, and lemon zest. Bring to a boil, reduce heat to low, and continue cooking until thickened, about 1 hour, stirring every 10 minutes.
• Spoon pineapple marmalade into hot sterile jars and seal. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Store in a cool, dry place.

LEMON MARMALADE

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.

TOMATO LEMON MARMALADE

Steps:

• Peel, quarter and chop the tomatoes; place in a colander to drain. Transfer to a Dutch oven; add apples and lemons. Cook and stir over medium heat for 15 minutes. Add sugar and ginger. Tie cloves in a cheesecloth bag; add to the pot. Bring to a boil, stirring occasionally, and cook until sugar has dissolved. Reduce heat; simmer for 40 minutes, stirring frequently., Remove spice bag. Carefully ladle hot mixture into nine 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.

APRICOT LEMON MARMALADE

Steps:

• Remove and reserve seeds from unpeeled quartered orange and lemon.
• Put seeds and 2 tablespoons of water in small bowl. Cover and set aside.
• Blend or process chopped orange, lemons and apricots, in batches, until finely chopped.
• Combine fruit mixture with the extra water in large saucepan; bring to a boil.
• Reduce heat and simmer, covered, 45 minutes.
• Transfer mixture to large heatproof bowl; cover.
• Stand fruit mixture and seed mixture, separately, overnight.
• Drain seeds over small bowl; reserve liquid and discard seeds.
• Measure fruit mixture and allow 1 cup sugar to each cup of fruit mixture.
• Return fruit mixture with reserved seed liquid to pan; bring to a boil.
• Add sugar and stir over heat, without boiling, until sugar dissolves.
• Boil, uncovered, stirring occasionally, about 30 minutes or until marmalade jells when tested.
• Stand 5 minutes.
• Pour hot marmalade into hot sterilised jars, seal while hot.