LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
MARMALADE CAKE
This sticky orange cake is a joy, and it's simple to make. Even better, it contains mostly pantry ingredients, so is pretty cheap to make.
Provided by Ginny Rolfe
Categories Desserts Jamie Magazine Fruit Easter treats Baking Puddings & desserts
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC/gas 4. Grease the base and sides of a 23cm loose-bottomed cake tin.
- Thinly slice 2 of the oranges. Sprinkle the base of the cake tin with demerara sugar, then arrange the orange slices over the base in a slightly overlapping layer.
- Cream the butter and caster sugar until pale and fluffy, then beat in 3 heaped tablespoons of marmalade, followed by the eggs.
- Fold in the flour, ground almonds and a pinch of sea salt. Finely grate in the zest from the remaining oranges, and squeeze in all the juice and fold through.
- Carefully pour the cake batter into the tin. Place in the oven and bake for about 50 minutes, or until golden and firm to touch.
- Remove from the oven and allow to stand for a few minutes. Very carefully, while it's still slightly warm, turn out the cake onto a serving plate.
- Prick holes in the cake with a skewer. Make a glaze by warming the rest of the marmalade in a pan with a little water. Spoon this over the cake.
- Serve warm or at room temperature with yoghurt, cream or ice cream.
Nutrition Facts : Calories 470 calories, Fat 24.5 g fat, SaturatedFat 12.9 g saturated fat, Protein 6.7 g protein, Carbohydrate 6.7 g carbohydrate, Sugar 54.5 g sugar, Sodium 0 g salt, Fiber 0 g fibre
EASY LIME MARMALADE
This simple lime marmalade uses only three ingredients and is easy to make, however, it will take some time.
Provided by Peggy Trowbridge Filippone
Categories Jam / Jelly
Time 10h55m
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Cut the peeled limes in half and squeeze the juice. Set the juice aside.
- Scrape the pulp and seeds from the lime halves. Place them in a cheesecloth bag.
- Place the cheesecloth bag, plus the zest, juice, and water in a 6-quart saucepan. Cover and soak overnight, or for about 8 hours.
- Bring the water mixture to a boil and cook for about 2 hours, until the peels are soft.
- Remove the cheesecloth bag. Add the sugar to the pan and stir to dissolve. Boil, stirring often until a cooking thermometer reaches 220 F.
- Ladle the marmalade into clean jars, leaving 1/4 inch of headspace. Cap and seal. Process for 10 minutes in a boiling-water-bath canner. Adjust for altitude, if necessary.
- Enjoy!
Nutrition Facts : Calories 36 kcal, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 0 mg, Sugar 9 g, Fat 0 g, ServingSize 10 pints (300 servings), UnsaturatedFat 0 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.
LEMON MARMALADE
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
Provided by Good Food team
Categories Condiment, Snack
Time 3h20m
Yield Makes 6 x 450ml jars
Number Of Ingredients 2
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.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar
LEMON AND LIME MARMALADE
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
Categories Preserves Winter Lemons, limes and oranges
Yield Makes five 0.5 litre jars
Number Of Ingredients 3
Steps:
- Begin by measuring 3 pints (1.75 litres) of water into a preserving pan, then cut the lemons and limes in half and squeeze the juice out of them. Add the juice to the water, and place the pips and any bits of pith that cling to the squeezer on the square of muslin (laid over a dish or cereal bowl first). Now cut the lemon and lime peel into quarters with a sharp knife, and then cut each quarter into thinnish shreds. As you cut, add the shreds to the water and any pips or spare pith you come across should go on to the muslin. The pith contains a lot of pectin so don't discard any, and don't worry about any pith and skin that clings to the shreds - it all gets dissolved in the boiling. Now tie up the pips, etc loosely in the muslin to form a little bag, and tie this on to the handle of the pan so that the bag is suspended in the water. Then bring the liquid up to simmering point and simmer gently, uncovered, for 2 hours or thereabouts until the peel is completely soft - test a piece carefully by pressing it between your finger and thumb. Towards the end of the simmering time pre-heat the oven to gas mark 3, 325°F (170°C). Pour the sugar into a roasting tin, lined with foil, and place it in the oven to warm gently for 10 minutes. At this point pop the saucers into the freezing compartment of the fridge. Next remove the bag of pips and leave it to cool on a saucer. Then pour the sugar into the pan and stir it now and then over a low heat until all the crystals have dissolved (check this carefully, it's important). Now increase the heat to very high, and squeeze the bag of pips over the pan to extract all of the sticky, jelly-like substance that contains the pectin. As you squeeze you'll see it ooze out. You can do this by placing the bag between two saucers or using your hands. Then stir or whisk it into the rest. As soon as the mixture reaches a really fast boil, start timing. Then after 15 minutes take the pan off the heat and spoon a little of the marmalade on to one of the cold saucers from the fridge and let it cool back in the fridge. You can tell - when it has cooled - if you have a 'set' by pushing the mixture with your little finger: if it has a really crinkly skin, it is set. If not, continue to boil the marmalade and give it the same test at about 10-minute intervals until it does set. After that remove the pan from the heat (if there's a lot of scum, most of it can be dispersed by stirring in half a teaspoon of butter, and the rest can be spooned off). Leave the marmalade to settle for 20 minutes before potting into jars that have been washed thoroughly in warm soapy water, rinsed, dried, then warmed in a medium oven for 5 minutes. Label when completely cold.
LIME MARMALADE
Make and share this Lime Marmalade recipe from Food.com.
Provided by Sharon123
Categories Pineapple
Time P1DT50m
Yield 3 jelly glasses
Number Of Ingredients 4
Steps:
- Scrub limes and lemons, then cut in halves and remove seeds.
- Cut into thin slices.
- Measure fruits and juices and add equal amount of water.
- Soak for 12 hours.
- Simmer for 20 mins.
- then let stand 12 hours.
- Add 3/4 cup sugar for every cup of fruit/juice.
- Cook the mixture until jellying stage is reached.
- Pour into sterilized jars, leaving 1/4" margin at top and seal with lids.
- Cool on metal rack and store in a dry, cool place.
Nutrition Facts : Calories 2477.9, Fat 0.8, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 650.2, Fiber 11, Sugar 621.1, Protein 3.1
SURE.JELL® LIME MARMALADE
If you've got eight limes and some SURE-JELL Fruit Pectin on hand, you're well on your way to making this gift-worthy homemade marmalade.
Provided by My Food and Family
Categories Home
Time 3h
Yield Makes about 5 (1-cup) jars or 80 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.
- Cut 1 of the limes into very thin slices; place in 3-qt. saucepan. Add water and baking soda; mix well. Bring to boil. Reduce heat; cover and simmer 20 min., stirring occasionally. Cut remaining 7 limes into sections, removing and discarding peels and membranes. Add lime sections to saucepan; cover and simmer an additional 10 min.. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. 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 15 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 9 g, Protein 0 g
ASIAN MARMALADE
Provided by Jamie Oliver
Time 17m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Scrunch the whole lot together in a bowl and coat over your chosen meat. Also works brilliantly with fish.;
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Cuisine BritishCategory BreakfastServings 18Total Time 1 hr 25 mins
- Transfer fruit mixture to a large heavy-based saucepan. Bring to the boil on medium. Boil 20 minutes, stirring occasionally.
- Increase heat to high, add sugar. Bring to boil. stirring. Reduce heat to medium. Boil, without stirring, 30 minutes. Test for setting point (drop a teaspoonful onto a chilled plate, push with finger - if it wrinkles and skin forms, it's ready). If not set. continue cooking, testing every 10 minutes, until mixture reaches setting point.
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- Add the butter and sugar and stir well over a gentle heat until the butter is melted.Turn up the heat moderately and cook the mixture for 20 to 25 minutes, or until well thickened, stirring regularly.
LIME MARMALADE - FOOD TO LOVE
From foodtolove.co.nz
Cuisine EnglishEstimated Reading Time 2 minsCategory Breakfast, Morning TeaTotal Time 2 hrs
- Place whole limes in a medium saucepan with the water, cover with a lid and simmer 40-50 minutes until the limes are very soft but still whole.
- When cool enough to handle, remove limes and pour cooking water in a large saucepan. Place a sieve over the top and halve the limes over it, so any juices go into the liquid and the pulp and seeds are caught by the sieve. Use a teaspoon to scrape the pithy insides from the lime skins, and add to the sieve. Check the sieve and discard any pips, then tip the pulp into the liquid.
- Finely slice the skins, then add to the liquid along with the sugar. Heat gently until boiling; keep at a rolling boil for about 20 minutes, then test for a set by dripping some onto a chilled plate and seeing if it wrinkles when pushed. Check the mixture at 5-minute intervals until at setting consistency.
- Strain the marmalade into a heatproof jug, quickly pressing out all the liquids and reserving the solids; you should have about 750ml of clearish thick marmalade. Stir in a little green colouring, if using, extra lime zest, and as much of the reserved sliced rind as you want for taste and texture. Then quickly, while still hot, decant into sterilised jars and top with sterilised lids.
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