Apple Marmalade Food

APPLE AND ORANGE MARMALADE SALAD

Steps:

• Whisk together the marmalade, almond extract, salt and 2 teaspoons water in a medium bowl. Set aside.
• Set the apples on a cutting board. Cut the flesh away from the cores, making 4 apple "cheeks" from each apple. Discard the cores. Cut the flesh into very thin slices and add it to the bowl with marmalade; toss to coat. Divide the apples among 4 small plates and sprinkle each serving with cherries and crushed cookie.

APPLE ORANGE MARMALADE

Steps:

• Fill a boiling water bath canner with water. Add 7 half-pint canning jars to the water and bring to a boil. Reduce heat to low and keep the water simmering while you prepare the fruit.
• Put the lids in a saucepan and bring to a simmer. Do not boil. Keep the lids hot while you prepare the fruit.
• Wash, peel, quarter, and core the apples. Slice the apples thinly; measure 8 cups (2 quarts).
• Quarter the orange, remove the seeds, and slice very thinly.
• Heat the 1 1/2 cups of water and sugar until the sugar has dissolved. Add the lemon juice and fruit.
• Boil the fruit and syrup mixture rapidly, stirring constantly, to 9 F above the boiling point of water at your altitude, or about 221 F to 222 F at normal altitude. or until the mixture thickens. If you don't have a candy or jelly thermometer, see the test methods below.
• Remove from heat; skim off foam.
• Pour immediately into the hot, sterile canning jars, leaving 1/4-inch headspace. Wipe the rims and threads with a clean damp cloth or paper towels and position the lids. Screw the rings on to fingertip tightness. Do not overtighten.
• Put the filled jars in the canner. If the water does is not at least 1 inch above the jar tops, add hot water. Bring to a boil; reduce heat to a gently boil. Process for 5 minutes after the water comes to a boil. (10 minutes for altitudes from 1,001 to 6,000 feet, 15 minutes for an altitude above 6,000 feet) Expert Tips Testing for the Jelly Point Two ways to test for jelling if you don't have access to a reliable thermometer are sheeting and the cold plate method. For the sheeting method, dip a cool metal spoon into the boiling marmalade. Raise it out of the mixture and hold it over the pan. Turn the spoon so the mixture will run out. If the marmalade forms drops that combine to form a sheet that hangs off the spoon, it is done. For the cold plate method, place a few small plates in the freezer. When you think the marmalade might be done, take a plate out of the freezer. Drop a teaspoon of hot marmalade on the cold plate. Let it stand for about 30 seconds and then tip the plate to the side. If it's done, the marmalade will move only slightly. See Also Preparing Jars for Canning and Boiling Water Processing You Might Also Like Cranberry Chutney Recipe With Apples and Oranges

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.

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.

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.

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.

SCOTTISH APPLE ORANGE MARMALADE PIE

Steps:

• Set oven to 375 degrees, and set oven rack to bottom position).
• Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
• In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
• Spoon the filling into the pastry crust.
• Roll out the top pastry, and then place on top pressing the crust edges together to seal.
• Crimp edge decorativly (you can also flute the edges if desired).
• Cut a 1-inch hole in center of the top crust.
• In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
• Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
• Serve warm.