Mango Orange Marmalade Food

ORANGE MARMALADE

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.

MANGO ORANGE MARMALADE

Steps:

• Prerequisites: You will need to have on hand (12)twelve/125ml, OR (6)six/250ml, clean canning jars and new, two-piece lids. You will also need a pot large enough to hold a rack and (some of) the jars, allowing for one inch of water above the jars, and tongs to lift the jars into and out of the boiling water. Getting all this in place ahead of time is the key to it being non-stressful. If your pot isn't large enough to hold all the jars, you just repeat the canning process until all are done. Also, if you've never canned before, you might wish to 'google': 'how to prepare jars for canning and boiling water processing' and review the recommendations. Proper sealing is essential! Step One: Assemble your orange, mango, orange peel, sugar, salt, lime or lemon juice, and liquid pectin (unopened). Get your large lidded pot, with bottom-fitting rack, full of water and on the stove. Wash your jars and place them in the pot, on top of the rack, so that 1" of water is above them. Put the lid on and let it come to the boil (you can do other things while this is happening--once boiling, turn it off, or let it gently simmer). Put your washed jar lids into a small pan and cover them with water, and they will need to be brought to nearly boiling just before canning. Stack the strips of orange peel on top of one another, and holding them firmly in place, take a chef's knife and slice them into julienne strips (slivers). Place the slivered peel in a little saucepan with 1 cup water and 1/8th teaspoon of baking soda. Bring to the boil and set a timer to 20 minutes; meanwhile, Carefully cut the pith and remaining peel off the orange and quarter the flesh, again removing the pith from the center, slicing the flesh into very small pieces. Put them into a 4 cup measuring cup. You are looking to have 3 cups of fruit, including slivered peel; Peel the ripe mangos. A vegetable peeler works well if you go s l o w l y. Slide knife down the flat side of the pit and remove the flesh--then repeat on the other side. Cut the mango flesh into very small pieces and add them to the orange; Check on your boiling orange peel, and after twenty minutes, strain water out and add the peel to the mangos and orange, looking to see there are 3 cups of fruit. If there's slightly less or more, that's alright-- Measure five cups of sugar into a fairly large, heavy pot. Add the salt, then the fruit, and finally, the lime juice. [At this point you may add the yellow food coloring. It is totally unnecessary, of course, but it just enhances the color overall to a gorgeous golden hue]; Heat your ingredients quite rapidly to boiling while stirring continuously. Now, be careful not to stir too vigorously, or a foam will appear--one you may need to skim off. Once brought to the boil, remove the pot from the heat and let stand for fifteen (15) minutes. This is a good time to heat your jar lids to near boiling, then turn off and keep hot--at the same time, get your jars to the boiling point as well; Reheat marmalade to boiling, then open and add your liquid pectin. Let it all come back to boiling, and let it gently boil, while stirring constantly for five whole minutes. Then turn it off and let it sit. If need be, skim the foam. It is totally edible, but prize-winning jams are foamless. I use the foam for our home use; Turn your attention to the canning process: make sure your jars are in boiling hot, but calm water--and make sure the lids are in almost-boiling water. Place a rack next to your marmalade mixture; With tongs, lift out one jar and empty it of water, and bring it over to the rack next to your marmalade mix. Using a ladle, stir into the mix and begin filling your jar, leaving about 1" of air below the rim. With a toothpick, or plastic knife, eliminate any bubbles on the surface, and using a clean cloth, wipe the rim free of any jam; Place lid cover on rim and screw the rest on gently, (not tightly) and return the filled jar to the boiling water using your tongs. Fill and seal each of the jars in this way, until they are all sitting on the rack in your large, boiling-water pot; Make sure there is at least 1" of water above your sealed jars. Put the lid on the pot and bring the water to the boil, and then boil it all for ten minutes; After ten minutes of continuous boiling, carefully lift each jar out and onto a rack. Listen carefully for the sound of the lid vacuum-sealing when it hits the cool air--it is a little popping sound as the lid warps inwardly. EACH JAR MUST WARP INWARDLY AND MAKE THIS LITTLE SOUND or it possibly didn't vacuum seal properly. Crouch down and examine each lid. If each is slightly indented, it is vacuum-sealed and can be stored for several months on a shelf, no problem. If you have any question about one of them, open it up, make sure there's a good 1" of air below the clean rim, reseal, reboil, and listen again for the sound of the lid indenting. Screw your lids on more tightly; Finish all your jars in this way. Just place remaining empty jars in the water bath, boiling for a few minutes until sterile, filling them with marmalade, and processing as above; Label your jars and include a date on the label so your friends know when it was processed. Once you've done this recipe, you will see that your next batch goes along more quickly--and you'll feel like a canning expert! [one final note: it is always better to make 2 batches than to attempt to double this recipe.] A last word--yes, there are many steps involved. It's nice to have a helper. This involves a morning or evening, when the weather is yuck, and you have something to sip as you go. It is NEVER fun if you are stressed by other commitments, or bothered by a constantly ringing phone. This is a lazy day activity.

ANNA'S ORANGE MARMALADE

Steps:

• Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
• The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
• Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

ORANGE MARMALADE GLAZED PORK

Steps:

• In a saucepan, bring the first 5 ingredients to simmer. mix to combine and cook for about 3-4 minutes.
• Remove and cool to room temperature.
• Preheat oven to 350°F degrees.
• Place pork in baking dish and spread 1/3 of marmalade mix over the.top. Bake until the internal temp reaches 140°F degrees, about 40-60 minutes .(depending on the size of the pork.).
• Baste with remaining marmalade twice more during the cooking time.
• DO NOT OVERCOOK; the pork will continue to cook even after removing from the oven.
• Sprinkle with chopped onions, if desired.
• Let rest for 20 minutes before slicing.

BLOOD ORANGE MARMALADE

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

MANGO GETAWAY BARS

Steps:

• Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut. , Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

MANGO-ORANGE JAM

Steps:

• In a large saucepan, combine mangoes, lemon, orange juice & zest, and pectin.
• Crush with potato masher.
• Heat & stir over high heat, bring to a boil.
• When it is a rolling boil, stir in the sugar, return to rolling boil, cook for TWO minutes (exactly); continue stirring.
• Remove from heat, spoon into HOT jars, leaving 1/2-inch headspace.
• Cover with lids and rings; process in a hot-water bath for 10 minutes.