IN-A-HURRY MARMALADE (MICROWAVE)
Make and share this In-A-Hurry Marmalade (Microwave) recipe from Food.com.
Provided by ellie_
Categories Oranges
Time 11m
Yield 2/3 cup
Number Of Ingredients 2
Steps:
- Shred orange in a food processor.
- Measure orange in a measuring cup and then transfer to a microwave safe bowl.
- Measure enough sugar to equal shredded orange and add sugar to bowl.
- Microwave on medium until thickened (5-7 minutes), stirring occasionally. DO NOT OVER COOK.
- Refrigerate until ready to use.
Nutrition Facts : Calories 92.4, Fat 0.2, Carbohydrate 23.1, Fiber 4.7, Sugar 18.4, Protein 1.9
MICROWAVE ORANGE MARMALADE
Easy, quick and yummy! As good as store bought, and if you know someone with an orange tree, really cheap.
Provided by chakrates
Categories Oranges
Time 20m
Yield 1-2 cups
Number Of Ingredients 3
Steps:
- Cut orange into large pieces and whirl in a food processor until evenly chopped quite finely.
- Measure.
- Add equal volume of sugar & atir well.
- Microwave at 100% (in 900-1000 watt oven) for 6 - 8 minutes, stirring every 2 minutes until it coats a spoon.
- Stir in extract, if desired.
- Let cool put in jar and refrigerate.
EASY MICROWAVE MARMALADE
Impress your family or guests at your next brunch with this super easy and scrumptious refrigerator homemade marmalade.
Categories Preserving
Yield Makes 1 1/4 cups (300 mL)
Number Of Ingredients 2
Steps:
- Cut orange into chunks. In a food processor, process orange chunks, using an on/off motion, until coarsely chopped. There should be about 1 1/2 cups (375 mL) chopped orange. Place chopped orange in a microwave-safe bowl. Stir in sugar. Microwave on high for 6 - 8 minutes, stirring every 2 minutes, until mixture is thick and translucent. Serve warm or at room temperature. May be refrigerated for up to 2 weeks.
Nutrition Facts : Calories 42 calories, 0 g fat, 0.1 g protein, 10.9 g carbohydrate, 0.2 g fibre, 0 mg sodium
ULTIMATE SEVILLE ORANGE MARMALADE
The original, and classic, English marmalade, as made famous by Paddington Bear
Provided by Good Food team
Categories Breakfast, Condiment
Time 4h
Yield Makes about 4.5kg/10lb
Number Of Ingredients 3
Steps:
- Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
- Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
- Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
- Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.
SHORTCUT SEVILLE MARMALADE
If you've never made marmalade before then this shortcut recipe is for you - it saves hours on the traditional method
Provided by Sara Buenfeld
Categories Breakfast, Condiment
Time 2h20m
Yield Makes 4 x 500g jars
Number Of Ingredients 3
Steps:
- Boil the whole oranges in 2 litres water until very soft - it will take about 2 hrs. Pour the liquid into a preserving pan or a large saucepan.
- Cut the oranges into wedges, flick out the pips with the point of a knife then gently squeeze the wedges over the pan as they'll be very juicy. Thinly slice them, then add to the pan with jam sugar. Dissolve over the heat then boil for 7-10 mins, stirring occasionally, until a little of the mixture dropped onto a chilled plate sets and wrinkles when you push your finger through. Leave to settle for 15 mins before potting into sterilised jars.
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.
EASY ORANGE MARMALADE
So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!
Provided by carole in orlando
Categories Oranges
Time 25m
Yield 1 jar
Number Of Ingredients 3
Steps:
- Select Navel oranges that have the thinnest peel.
- If the orange is large double the amount of water and sugar.
- Wash the orange thoroughly.
- Cut off both ends of the orange.
- Cut the orange in half, cut each half in about eight sections.
- Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
- In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
- Boil for 15 minutes, stirring frequently.
- Let cool, then place in a glass jar with a tight fitting lid.
- Refrigerate to store.
- When it is cold it is ready to eat.
- I use 1/2 sugar and 1/2 Splenda and it works well.
MICROWAVE CITRUS MARMALADE
Make and share this Microwave Citrus Marmalade recipe from Food.com.
Provided by Lennie
Categories Fruit
Time 20m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Finely grate peel of one orange and one lime.
- Set aside.
- Peel all fruit.
- Place pulp in a food processor and coarsely puree.
- Place puree in a 12-cup microwave-safe bowl; stir in peel and sugar.
- Microwave, uncovered, on High for 8-10 minutes , until mixture comes to a full roiling boil and boils for 1 minute.
- Stir well once during cooking.
- Let cool slightly.
- Pour into sterilized jars; cover and refrigerate.
- Keeps well for at least two weeks.
Nutrition Facts : Calories 662.2, Fat 0.3, Sodium 1.3, Carbohydrate 172.4, Fiber 5, Sugar 163.2, Protein 1.7
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