How To Make Marmalade Food

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HOMEMADE ORANGE MARMALADE



Homemade Orange Marmalade image

See how easy it is to make homemade orange marmalade with just oranges, sugar, and water. The marmalade can be canned or stored in the refrigerator.

Provided by Molly Watson

Categories     Breakfast     Brunch     Condiment     Jam / Jelly

Time 1h45m

Number Of Ingredients 4

5 pounds ripe oranges
6 cups sugar
4 cups water
3 pint jars with sealable lids

Steps:

  • Gather the ingredients.
  • Wash and dry the oranges. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest-and only the brightly colored zest-from the oranges. Be sure to leave behind any and all of the white pith directly underneath as it is very bitter.
  • Chop the zest. Keep bigger pieces for a chunkier marmalade, and ribbon-like strips for a more spreadable result. Set the zest aside.
  • Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith.
  • Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that hold the sections together.
  • Once you've cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help "set" the marmalade later).
  • Combine the zest, fruit, juice, water, and sugar in a large, heavy pot and bring to a boil. Stir just until the sugar dissolves, then stop stirring.
  • Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
  • Add this "pectin bag" to the pot and bring the mixture to a boil. Place a couple of small plates in the freezer to chill.
  • Meanwhile, bring the marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while. Do not stir.
  • Put a dollop of the mixture on a chilled plate. Swirl the plate to spread the mixture a bit and drag a spoon through the mixture. If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.
  • Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up 3 clean pint jars with sealable lids (if canning, they should be hot and sterilized) next to the pot.
  • Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put the lids on the jars and refrigerate, or you can proceed with canning.

Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 3 pints (96 Servings), UnsaturatedFat 0 g

SEVILLE ORANGE MARMALADE



Seville orange marmalade image

Seville oranges are the key ingredient for this delicious, tangy marmalade

Provided by Good Food team

Categories     Afternoon tea, Breakfast, Condiment, Dinner, Lunch

Time 2h45m

Yield Makes 3 x 450g/1lb jars marmalade, plus 1 x 100g/3½oz jar

Number Of Ingredients 3

4 Seville oranges (about 500g/1lb 2oz in total), scrubbed
1.7l water
1kg granulated sugar

Steps:

  • Halve the oranges and squeeze the juice into a large stainless-steel pan. Scoop the pips and pulp into a sieve over the pan and squeeze out as much juice as possible, then tie the pulp and pips in the muslin. Shred the remaining peel and pith, either by hand with a sharp knife or in a food processor (a food processor will give very fine flecks rather than strips of peel). Add the shredded peel and muslin bag to the pan along with the water. Leave to soak overnight. This helps to extract the maximum amount of pectin from the fruit pulp, which will give a better set. It also helps to soften the peel, which will reduce the amount of cooking needed.
  • Put the pan over a medium heat, then bring up to a simmer. Cook, uncovered, for 1½-2 hrs, until the peel has become very soft. (The cooking time will be affected by how thickly you have cut the peel.) To see if the peel is ready, pick out a thicker piece and press it between your thumb and finger. It should look slightly see-through and feel soft when you rub it.
  • Carefully remove the muslin bag, allow to cool slightly, then, wearing the rubber gloves, squeeze out as much liquid as possible to extract the pectin from the fruit pulp. Discard the bag and weigh the simmered peel mixture. There should be between 775-800g; if less, then top up with water to 775g.
  • Put 4 small plates in the freezer, ready to use when testing for setting point. Add the sugar to the pan, then put over a low heat. Warm gently so that the sugar dissolves completely, stirring occasionally. Do not boil, before the sugar is dissolved.
  • Increase the heat and bring up to the boil but do not stir while the marmalade is boiling. After about 5 mins the marmalade will start to rise up the pan (it may drop back and then rise again) and larger bubbles will cover the surface. After 8-10 mins boiling, test for setting point. Times will vary according to the size of the pan - in a large pan this takes 7-8 mins, in other pans it may take 12-15 mins. As setting point can be easily missed it's better to test too early than too late.
  • To test the setting point: take the pan off the heat and allow the bubbles to subside. Take a plate from the freezer and spoon a little liquid onto the plate, then return to the freezer for 1 min. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won't run back straight away. If it's not at setting point, return to the heat and boil again for 2 mins before re-testing. Repeat until setting point is reached. If you have a sugar thermometer, setting point is reached at 105C, but it's good to do the plate test as well.
  • Leave the marmalade to stand for 10 mins or until starting to thicken. If there's any scum on the surface, spoon it off. Transfer the marmalade to sterilised jars. Cover with a wax disc (wax side down) and seal. When cold, label the jars and store in a cool, dark cupboard. The marmalade should keep for up to a year.

Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar

QUICK AND EASY MARMALADE



Quick and Easy Marmalade image

A traditional British preserve made in a pressure cooker to save time. Delicious served on toast.

Provided by Jacqueline Bellefontaine

Categories     Breakfast

Time 3h

Number Of Ingredients 4

750 g Seville oranges
1 lemon
300ml water
1 kg preserving or golden granulated sugar

Steps:

  • Line a bowl with a square of muslin. Wash the 750g (1lb 10oz) oranges and 1 lemon. Cut in half and squeeze out the juice. Place the juice in a pressure cooker and the pips into the muslin lined bowl.
  • Scoop out any remaining flesh with a teaspoon and add to the pips in the bowl.
  • Cut the orange shells in half again. Divide into two or three batches and chop in a food processor using the pulse button.
  • Place the chopped peel in the pressure cooker and add 300ml (½ pt)water. Tie the muslin up into a bag containing the pips and flesh and add to the pan.
  • Close the pressure cookery and bring up to high pressure. Once the pressure has been reached set a time and cook for 12 minutes. Remove from the heat and allow the pressure to release slowly.
  • Remove the lid. Lift out the muslin bag and squeeze as much as you can out of the bag by pressing between two saucers.
  • Add 1 kg (1lb2oz) preserving or golden granulated sugar and heat gently stirring until the sugar has completely dissolved.
  • Once the sugar has dissolved, increase the heat and bring to a rapid boil. Boil for 10 minutes then test for a set by placing a small spoonful of marmalade on a cold saucer and allowing to cool. The marmalade will wrinkle when pushed with your finger once setting point has been reached. If a set has not been reached then boil for another 5 minutes and test again. Repeat until a set is reached.
  • Remove from the heat and allow to stand for about 15 minutes.
  • Stir again then pot into sterilised jars. Seal and allow to cool.

Nutrition Facts : ServingSize 1 jar, Calories 1056 kcal, Carbohydrate 272 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 78 mg, Fiber 5 g, Sugar 267 g

HOW TO MAKE MARMALADE



How to Make Marmalade image

I'd always been wary of marmalade, mostly because I just couldn't wrap my head around it. To me, it was just jelly with a bunch of stuff in the way.

Categories     main dish     side dish

Time 1h15m

Yield 32 servings

Number Of Ingredients 4

3 lb. Oranges
1 Lemon
6 c. Waer
6 c. Sugar

Steps:

  • Place a small plate or glass dish in the freezer. You will use this later to test the viscosity of the marmalade. Thoroughly wash the oranges and lemon. Thinly slice oranges and lemon, removing seeds as you go. Stack the slices and quarter them. In a large non-reactive pot, combine citrus slices and water. Place the pot over high heat and bring to a boil. Once it comes to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and let simmer an additional 15 minutes or until citrus is very soft, stirring occasionally.Raise heat and mixture to a boil. Add sugar to citrus mixture and mix until well combined. Let boil until mixture reaches 223ºF on a candy thermometer, about 30 minutes. Keep a close eye on the marmalade. The mixture should darken in color. Test the doneness of the marmalade by placing a small amount of the marmalade on the chilled plate and letting it sit for 30 second. The mixture should turn into a soft gel and move slightly. If it is runny and thin, let it continue to boil until it reaches desired consistency. The marmalade is now ready for canning.

ABSOLUTELY FAIL-PROOF EASY MARMALADE



Absolutely Fail-Proof Easy Marmalade image

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

6 grapefruits (or any combination) or 6 lemons (or any combination)
1 kg sugar

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



Easy Orange Marmalade image

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

1 medium navel orange
2 tablespoons water
1/2 cup sugar

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.

HOW TO MAKE MARMALADE



How to make marmalade image

Seville oranges are much stronger and more sour than ordinary eating oranges, so they lend a fantastic flavour to this traditional English marmalade recipe. Equipment: You will need eight 300ml/10fl oz clean jam jars with lids and a muslin bag.

Provided by Thane Prince

Categories     Other

Yield Makes 8 jars of marmalade

Number Of Ingredients 2

1.25kg/2lb 12oz Seville oranges
1.5kg/3lb 5oz granulated sugar

Steps:

  • Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan.
  • Cover with 2.25 litres/4 pints water, then bring to the boil. Reduce the heat and simmer, covered, for about an hour until the fruit is soft.
  • Preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. Place a few saucers in the freezer to chill (these will be used to test if the cooked marmalade has reached setting point).
  • Remove the oranges from the pan with a slotted spoon and set aside to cool. Carefully measure out 1.7 litres/3 pints of the cooking liquid, discarding any extra or topping up with water as necessary. Return the liquid to the pan.
  • When the oranges are cool enough to handle, cut them in half and scoop out the flesh, pith and pips into a bowl. Pour the orange pulp into a muslin bag and secure with kitchen string. Add to the pan.
  • Chop the peel into shreds as fine as you like and add to the pan. Set the pan over a low heat and add the sugar. Stir until the sugar is dissolved.
  • Bring the marmalade to a rolling boil for 10-15 minutes. Skim off any orange scum that rises to the surface.
  • Test for setting point by dropping a little of the mixture onto a chilled saucer, leave for a moment, then push your finger into the marmalade. If it wrinkles it is ready. Alternatively, dip a spoon into the marmalade, allow the mixture to cool a little, then slowly pour it back into the pan. If it is at the setting point, the drops will run together to form a hanging flake (this is known as the flake test). It can take up to 30 minutes to reach setting point, so keep testing.
  • When the marmalade is ready, remove the pan from the heat. Carefully ladle into the hot sterilised jars (a sterilised jam funnel makes this much easier) leaving approximately 1cm/½in space at the top of the jar. Twist the lids on the hot jars to seal. The marmalade will continue to thicken up as it cools.

ORANGE MARMALADE



Orange Marmalade image

Provided by Alton Brown

Categories     condiment

Time P1DT1h45m

Yield 10 (8-ounce) jars

Number Of Ingredients 4

1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

Steps:

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
  • Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
  • Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

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From chestofbooks.com


MARMALADE VS PALM OIL - IN-DEPTH NUTRITION COMPARISON
How are Marmalade and Palm oil different? Palm oil is higher than Marmalade in Vitamin E , Copper, Vitamin K, Vitamin C, Polyunsaturated fat, and Monounsaturated Fat. Palm oil covers your daily need of Saturated Fat 247% more than Marmalade. Marmalade, orange and Oil, palm types were used in this article.
From foodstruct.com


HOW TO MAKE MARMALADE - DELIA ONLINE
Delia explains that this is sheer luxury, the unique concentrated citrus flavour of marmalade, made with very special oranges from Seville in Spain, can only be achieved when you make it at home. Delia shows in detail the equipment required to make marmalade and a step-by-step guide to making Traditional Seville Orange Marmalade. COMPETITION - Enter …
From deliaonline.com


MARMALADE RECIPES - BBC FOOD
Marmalade recipes. Try our step-by-step recipes and discover how easy it is to make the perfect marmalade or put yours to good use in a cake, steamed pudding …
From bbc.co.uk


APPLE MARMALADE RECIPES - FOOD HOUSE
Place Get every recipe from Encyclopedia of Food and Cookery by Margaret Fulton. Immerse in simmering water until pineapple marmalade is ready. Wash a new, unused lid and ring in warm soapy water. Step 2 Coarsely blend pineapple in a blender. Set aside. Step 3 Combine pineapple juice, brown sugar, cloves, and cinnamon stick in a saucepan and bring to a boil. Boil for 1 …
From foodhouse.cc


HOW TO MAKE MARMALADE – FOOD NETWORK KITCHEN
Join Virginia Willis as she shares her simplified technique for how to make marmalade, a soft spread made from the peel and pulp of citrus fruit. Here, …
From foodnetwork.com


FOOD & DRINK FOR YOUR HOME DINING NEEDS - MARMALADE
Sign In / Up. New Hot Gifts Home Food & Drink Little Ones Pets Leisure Accessories Self-Care. More
From marmalade.co


HOW TO MAKE MARMALADE - ALLOTMENT GARDEN RECIPES
Pour the marmalade into clean, dry, hot sterilized jars. Put a circle of waxed paper, waxed side down on the top of the marmalade. Wipe the jars clean. Cover with lids or cellophane covers whilst the marmalade is still hot. Leave to cool and when quite cold label up, giving the type of marmalade and date when it was made.
From allotment-garden.org


RECIPE OF BANANA MARMALADE | RECIPE ARTICLES AND FACTS ...
How to make banana marmalade. 1- Cut the bananas into rings. 2- Put all the ingredients including banana, vanilla, orange juice, sugar, and sour lemon juice in a non-stick frying pan and mix well. 3- Place the dish on gentle heat until the banana marmalade starts to boil and the sugar dissolves in it. Stir it so that the bananas do not burn.
From foodmag.ca


HOW TO MAKE MARMALADE – RECIPE | FOOD | THE GUARDIAN
Pour over two and a half litres of cold water, bring to a boil, then turn down the heat and simmer gently for two hours, until the peel is soft. Put the pips in a muslin bag, cover the lot with ...
From theguardian.com


MARMALADE RECIPES - BBC GOOD FOOD
Lime marmalade chicken. A star rating of 3.6 out of 5. Lime marmalade isn't just for slathering on toast. Try this chicken dish with garlic, chilli and allspice. Serve with sweet potato wedges for a …
From bbcgoodfood.com


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