MIXED CITRUS MARMALADE
Tart marmalade is delicious on scones or breakfast breads. This recipe produces classic British-style bitter marmalade. If you prefer less bitterness, use only half the grapefruit rind called for in the recipe. Keep in mind that the mixture will thicken as it cools. Recipe from Cooking Light Magazine and posted for ZWT-8-Great Britain
Provided by DailyInspiration
Categories Breakfast
Time 1h30m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Carefully remove rind from fruit using a vegetable peeler, discard white pith. Cut rind from 1 orange, 1 grapefruit and lemon into 1 1/4 inch strips. Section fruit, cut into 1 inch pieces. Discard seeds, reserve juice.
- Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 1 hour or until thick, stirring occasionally. Cool. Pour into airtight containers. NOTE: Store marmalade in the refrigerator up to three weeks.
Nutrition Facts : Calories 648.1, Fat 0.4, SaturatedFat 0.1, Sodium 79.1, Carbohydrate 167, Fiber 6.1, Sugar 156.3, Protein 2.6
CITRUS MARMALADE
It's decidedly more involved than your average preserves, but homemade marmalade is worth the effort. High amounts of natural pectin, acid and bitterness make citrus fruits (namely oranges, lemons and grapefruits) ideal for preserving. And there are many paths to a satisfying result: Some recipes call for boiling the whole fruit until it's tender, then slicing it before simmering it again in a sugar syrup for a very thick, nearly opaque marmalade. Others use only the peel and juice, discarding the insides for a crystal-clear result. Our recipe takes a third tack, using the whole fruit, separated with some savvy knife skills for a marmalade that lands somewhere between the other two. Perhaps the best part of making your own marmalade is the ability to control the texture of your final product. Do you prefer a thick-cut marmalade? Or one with a more uniform, delicate texture? No matter your answer, be sure to soak the sliced peels for at least eight hours to allow them to fully soften, or else they might become tough - more candied peel than evenly cooked preserves.
Provided by Alison Roman
Categories breakfast, brunch, jams, jellies and preserves
Time 2h
Yield About 4 cups (4 8-ounce jars)
Number Of Ingredients 4
Steps:
- Cut the citrus: Using a sharp knife, slice off the top and bottom of the citrus so it sits sturdily on the cutting board. Slice off the peel and white pith in sections, starting at the top and following the curve of the fruit. (You should have a pile of peels and a few naked fruit.)
- Thinly slice the peels (with the pith) no thinner than 1/8 inch and no thicker than 1/4 inch, place them in a large bowl and set aside.
- Halve the fruit and remove any visible seeds. Thinly slice about 1/4-inch thick (white membrane and all), removing any seeds you might have missed. Add the fruit to the peels, and cover with 3 to 5 cups of water, taking note of how much water you used. Let this sit for at least 8 hours and up to 24 hours in the refrigerator. (This will help extract the pectin slowly as well as soften the peels.)
- Make the marmalade: Place a small plate in the refrigerator to chill. (You'll use this later.)
- Place the peels, fruit and water in a large pot. Add enough water to bring the total to 6 cups and bring to a strong simmer over medium-high heat.
- Cook the citrus until the peels have begun to soften and turn translucent, and the liquid has reduced by about three-fourths, 40 to 50 minutes.
- Add sugar and any add-ins and continue to cook, stirring occasionally at first, then more frequently as the marmalade cooks and the juices thicken. Continue until most of the liquid has evaporated and the peels are totally softened and almost completely translucent, another 40 to 50 minutes.
- As the marmalade cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate at the bottom of the pot, making the fruit more likely to burn.) It's also the stage at which splattering may occur, so take care in stirring.
- When the marmalade reaches this point, add lemon juice and continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. At this stage, the mixture should look thick and viscous with bits of the peel floating around. The peels will never break into the liquid as with a jam: This is O.K.
- To test the jam's thickness, spoon a bit onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it for a few more minutes.
- Remove from heat and discard the vanilla bean, if used. Divide among jars, leaving 1/4 inch of space at the top, and seal immediately. Can the marmalade (our How to Make Jam guide has detailed instruction), or store in the refrigerator.
CITRUS MARMALADE
Have some citrus fruits threatening to go soft in your fruit bowl? Make a zingy marmalade - as well as spreading it on your toast, it makes a lovely gift
Provided by Liberty Mendez
Categories Condiment
Time 3h55m
Yield Makes 6 x 455ml jars
Number Of Ingredients 2
Steps:
- Chill a saucer in the freezer, ready for checking the setting point of your jam later. Wash the citrus fruits and remove the top parts that were attached to the stalks.
- Put the whole citrus fruits in a large saucepan with 2½ litres of cold water. Bring to the boil, then cover the pan and simmer for 2 hrs 30 mins, or until the skins can be pierced easily with a small knife.
- Use a slotted spoon to scoop the fruits out of the liquid and set aside to cool for at least 10-15 mins. Measure out 1.5 litres of the liquor and pour it back into the pan. If you don't have enough, top up with water.
- Halve the citrus fruits, remove the pips and set aside. Cut the peel and flesh into thin 0.2 cm strips (depending on how thick-cut you would like it to be). Tip all of the flesh and skin, along with any juices, back into the pan with the liquid. Put the pips in a small piece of muslin and tie up with string. Add this to the pan as well, which will help the setting process.
- Tip in the sugar and bring to the boil, stirring frequently. Continue to boil rapidly for 45-50 mins - it should reach 105C. Test the setting point by dropping a little marmalade onto the chilled saucer, allowing it to cool for 1 min, then push gently with your finger. If it crinkles, it has reached the setting point. If it doesn't, continue to boil and check again after 5-10 mins.
- Leave the marmalade to cool in the pan for 10-15 mins, then carefully scoop out the muslin bag using a slotted spoon. Gently stir the marmalade in one direction to disperse any air bubbles, then pour into sterilised jars and seal with a lid. Find out how to sterilise jars. Will keep for up to a year.
Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 0.4 grams fiber
CITRUS MARMALADE-GLAZED CHICKEN LIVERS WITH ROASTED POTATOES AND CRISPY BRUSSELS SPROUTS
Provided by Tom Pizzica
Time 2h10m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Melt 1 tablespoon butter.
- On a baking sheet, toss the potatoes with the melted butter, 1/2 tablespoon olive oil, salt, pepper, and 1/2 tablespoon thyme. Put them in the oven for 30 minutes.
- Meanwhile, heat a large skillet and add 1 tablespoon oil. Add the chopped bacon and cook for a few minutes. You don't want to over-crisp the bacon before you add the livers. If the bacon gets too crisp before the livers go in just take it out and lay on a paper towel to drain. Season the livers with salt, and pepper, and add to the pan. We are looking for a great dark sear on each side so let the livers cook about 3 minutes per side. Put the livers on one side of pan and the bacon on the other. After the livers are cooked, add the marmalade and the remaining thyme and give it a good toss or stir. Turn off the heat and let stand. While the livers are resting, in another saute pan add 1 tablespoon oil and 1/2 tablespoon butter. Put the pan over high heat and when the butter starts to brown, add the sliced Brussels sprouts and spread out across the entire pan. Cook for 2 minutes, add salt, and pepper, and toss like a pancake or simply stir them up. The edges will start to brown and you'll get a deep nutty crispness.
- Place the Brussels sprouts down on a plate and lay the livers on top and then flank it with the new potatoes.
- To make Citrus Marmalade:
- Heat a large pot over medium heat and stir in the grapefruit sections, grapefruit peel, sugar, wine, and rice wine vinegar. Bring the mixture to a boil, then lower the heat and simmer for 90 minutes or until it's nice and thick. Transfer the mixture to a food processor or blender and quickly pulse. Do not fully puree it. Keep the mixture in a jar to use with meats or desserts.
SURE.JELL® THREE-CITRUS MARMALADE
Bring together orange, lime and grapefruit flavors with our SURE.JELL Three-Citrus Marmalade. Our citrus marmalade is the perfect mix of sweet and sour.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield Makes about 7 (1-cup) jars or 112 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 half each of the orange and lime using a vegetable peeler. Cut removed peels into thin slivers. Place in 4-qt. saucepan. Add water and baking soda; mix well. Bring to boil on medium-high heat. Reduce heat to medium-low; cover and simmer 20 min. Remove and discard remaining colored and white parts of peels from the orange and lime. Finely chop the fruit, reserving any juice; set aside.
- Remove and discard colored and white parts of peel from the grapefruit; finely chop the fruit, reserving any juice. Add chopped grapefruit, orange and lime to peels in saucepan; cover and simmer 10 min. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin 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 sugar. 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 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
CITRUS MARMALADE
With a beautiful combination of fruits, this delicious marmalade is packed with flavor to highlight your morning meal...
Provided by Francine Lizotte
Categories Jams & Jellies
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. With a vegetable peeler, peel the skin of the fruits making sure there's no pith attached to it. Thinly slice the peels and cut into small pieces or half. Transfer to a bowl and set aside.
- 2. Slice fruits to about ¼-inch thick. Take each slice and remove the pith as well including the center (if it's white, it has to go). Place small pieces of fruit in another bowl separated from the peels along with any juices.
- 3. In a small bowl, whisk together ¼ cup sugar with pectin. Add to fruit pieces, stir well and set aside.
- 4. In a large pot, add peels and pour in 1 cup orange juice. Add baking soda and stir well. Bring the mixture to a boil, cover, reduce heat to low and simmer for 20 minutes.
- 5. When time is up, add fruit mixture including the juices and pour in the remaining orange juice. Stir once again and bring the ingredients to a simmer on medium heat. As soon as it starts simmering, start the timer for 10 minutes.
- 6. Stir in the remaining sugar into the fruit mixture and bring the ingredients to a full boil; cook for 2 minutes
- 7. Remove from the heat and transfer the marmalade into prepared jars. Process the jars in a water bath for 15 minutes after the water return to a full boil.
- 8. Transfer jars on a rack placed in a draft-free area and let them cool off.
- 9. Note: The marmalade might take up to 48 hours before it sets up.
- 10. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=xnf4SEZV99c
MIXED CITRUS "MARMALADE"
Provided by Karen DeMasco
Categories Sauce Fruit Juice Citrus Fruit Dessert Low Fat Vegetarian Low Cal Lemon Orange Low Cholesterol Vegan Kumquat Boil Lemon Juice Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Cut ends off kumquats, then cut into 1/4-inch-thick rounds, removing seeds. Place kumquat slices in medium saucepan; pour enough cold water over to cover by 2 inches. Bring to boil over medium-high heat. Immediately remove from heat; strain. Return kumquat slices to pan; repeat blanching 2 more times. Transfer kumquat slices to medium bowl. Combine 2 cups sugar and 1 cup water in same saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves, then bring to boil, brushing down pan sides with wet pastry brush. Add kumquat slices; press gently to submerge. Reduce heat so that mixture barely simmers. Cover surface with parchment round. Cook without stirring until kumquats are translucent, 15 to 18 minutes. Remove from heat; let stand 15 minutes.
- Using slotted spoon, transfer kumquat slices to medium bowl. Add lemon slices and lemon juice to syrup in pan, pressing to submerge. Bring to boil. Reduce heat so that syrup barely simmers. Cover surface with parchment round. Cook without stirring until lemon slices are translucent, occasionally pressing on parchment to submerge slices, 40 to 45 minutes. Remove from heat; let stand 15 minutes. Transfer lemon slices to cutting board; cut each into quarters. Add lemon quarters and syrup to bowl with kumquat slices. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- Cut off peel and white pith from blood oranges. Working over bowl to catch juices and using small knife, cut between membranes to release segments. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Drain syrup from kumquat-lemon mixture, reserving syrup. Drain orange segments. Combine fruit in medium bowl, adding some syrup if mixture is dry.
THREE-CITRUS MARMALADE
This recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- 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
ABSOLUTELY FAIL-PROOF EASY MARMALADE
This recipe was printed in the Jerusalem Post last week, and it's from Lynette Levius of Netanya, Israel. I haven't tried it yet, but plan to make a batch this weekend. February 2010: Since posting this recipe I've made it several times each winter (winter is citrus seaon here). It's a wonderful recipe, totally fail-proof as the title says. It's great on toast and makes a wonderful gift. I especially love a 50/50 orange/clementine mix, a rich citrus flavor with an intense orange color.
Provided by Mirj2338
Categories Lemon
Time 30m
Yield 5 jars
Number Of Ingredients 2
Steps:
- Take the 6 citrus fruits and wash well, removing any blemishes.
- Cut into quarters, and place in a food processor.
- Chop until finely ground, skin and all.
- For an optional extra add some crystallized ginger.
- Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
- It splatters, so be careful.
- This quantity fills about 5 x 340 gram jars.
- Do not double the ingredients, rather make two batches.
- It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.
More about "citrus marmalade food"
THREE-CITRUS MARMALADE RECIPE - FOOD IN JARS
From foodinjars.com
Servings 3.5Estimated Reading Time 8 mins
CITRUS MARMALADE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Published 2010-11-09Servings 8
- Pulse orange, lemon, and grapefruit in a food processor 8 to 10 times or until the fruit is finely chopped.
- Cook chopped fruit and remaining ingredients in a heavy saucepan over medium heat, stirring constantly, until sugar dissolves. Cook, stirring often, until a candy thermometer registers 220°.
HOW TO MAKE MARMALADE - STEP-BY-STEP GUIDE
From thespruceeats.com
LIST OF CITRUS FOODS - LIVESTRONG.COM
From livestrong.com
CITRUS MARMALADE RECIPE - FLOUR ON MY FACE
From flouronmyface.com
CITRUS MARMALADE | EVER GROWING FARM
From evergrowingfarm.com
ISO: CITRUS FOR MARMALADE - RESTAURANTS - ONTARIO - CHOWHOUND
From chowhound.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? JAM ...
From nchfp.uga.edu
HOW TO MAKE YOUR OWN MARMALADE | FOOD & COUNTRY RECIPES ...
From lancasterfarming.com
CITRUS MARMALADE – COMPLETE COMFORT FOODS
From completecomfortfoods.com
CITRUS MARMALADE | JAM RECIPES | SBS FOOD
From sbs.com.au
CITRUS MARMALADE | PRESERVING FOOD AT HOME
From preservingfoodathome.com
CITRUS MARMALADE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CITRUS MARMALADE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
DELICIOUSLY SWEET CITRUS MARMALADE RECIPE | FOOD TO LOVE
From foodtolove.co.nz
ORANGE OR MIXED CITRUS MARMALADE - FOOD WINE GARDEN
From foodwinegarden.com
HOMEMADE ORANGE MARMALADE RECIPE | SAVEUR
From saveur.com
CITRUS MARMALADE RECIPE | MYRECIPES
From myrecipes.com
MIXED CITRUS MARMALADE RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
TRADITIONAL CITRUS MARMALADE - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
THREE-CITRUS MARMALADE | TESCO REAL FOOD
From realfood.tesco.com
FRUIT/ CITRUS DERIVATIVES: USES IN THE FOOD INDUSTRY ...
From bordas-sa.com
CITRUS MARMALADE - FOOD TO LOVE
From foodtolove.co.nz
RECIPE: VANILLA CITRUS MARMALADE | STYLE AT HOME
From styleathome.com
HOW TO MAKE MARMALADE - THE PIONEER WOMAN
From thepioneerwoman.com
HOW TO MAKE GREAT MARMALADE | SBS FOOD
From sbs.com.au
GRAPEFRUIT MARMALADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
THREE-CITRUS MARMALADE RECIPE - FOOD IN JARS | MARMALADE ...
From pinterest.ca
BRIGHT AND CITRUS-FILLED, HOMEMADE ORANGE LEMON MARMALADE ...
From pinterest.ca
MAD FOR MARMALADE, CRAZY FOR CITRUS! | CULINARY HISTORIANS ...
From culinaryhistorians.ca
MEYER LEMON MARMALADE RECIPE - EMILY KAISER THELIN | FOOD ...
From foodandwine.com
CITRUS MARMALADE | FOODS PASSION
From foodspassion.com
CITRUS MARMALADE - 32 PHOTOS & 12 REVIEWS - CATERERS ...
From yelp.ca
BEST CITRUS MARMALADE RECIPE - HOW TO MAKE CITRUS …
From countryliving.com
EXOTIC CITRUS FOR MARMALADE - FOOD BLOG - ANR BLOGS
From ucanr.edu
MARMALADE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
MARMALADE RECIPES FOR THE PEAK OF CITRUS SEASON - LOS ...
From latimes.com
CITRUS MARMALADE - TASTE OF SOUTHERN
From tasteofsouthern.com
SEASONS OF PRESERVES: CITRUS MARMALADE - LOS ANGELES TIMES
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love