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.
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
CHRISTMAS CITRUS MARMALADE
Make and share this Christmas Citrus Marmalade recipe from Food.com.
Provided by southern chef in lo
Categories Meat
Time 50m
Yield 7 1/2 pint jars
Number Of Ingredients 8
Steps:
- Remove peel from white part of lemons and orange in long strips with sharp paring knife, making sure there is no white on the peel. Stack strips; cut into thin slivers. Combine lemon and orange peels, water and baking soda in 2-quart saucepan. Bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
- Meanwhile, peel grapefruit. Remove white pith from grapefruit, lemons and orange; discard peel and pith. Separate fruit into sections. With fingers, remove pulp from membrane of each section over large saucepan to save juice. Dice fruit sections into same saucepan. Bring to a boil. Cover and simmer 10 minutes. Measure 5 cups fruit mixture into 6-quart saucepan or Dutch oven.
- Wash jars, lids and bands. Leave jars in hot water. Place lids and bands in large pan of water. Mix pectin into fruit mixture. Bring to a rolling boil over medium-high heat, stirring constantly. Immediately stir in sugar. Bring to a rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon.
- Bring water with lids and bands to a boil. Ladle hot mixture into hot jars leaving 1/2-inch space at top. Run metal spatula around inside of jar to remove air bubbles. Wipe tops and sides of jar rims clean. Place hot lids and bands on jar. Screw bands tightly, but do not force. To process, place jars in boiling water; boil 10 minutes. Remove jars with tongs; cool on wire racks. (Check seals by pressing on lid with fingertip; lid should remain concave.) Label and date jars.* Store unopened jars in a cool, dry place up to 12 months. Refrigerate after opening up to 6 months.
- *Marmalade sets slowly. Store in a cool, dry place 2 weeks before serving.
Nutrition Facts : Calories 712.4, Fat 0.2, Sodium 39.4, Carbohydrate 186.1, Fiber 2.5, Sugar 173, Protein 0.8
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
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 TOMATO MARMALADE
Make and share this Citrus Tomato Marmalade recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 1h20m
Yield 9 half pints
Number Of Ingredients 7
Steps:
- Cut tomatoes into small pieces, drain.
- Slice oranges and lemons very thin; quarter the slices.
- Tie cinnamon sticks and cloves in cheesecloth bag.
- Place tomatoes in large kettle, add sugar and salt and stir until dissolved.
- Add oranges, lemons and spice bag.
- Boil mixture rapidly, stirring constantly until thick (about 50 minutes).
- Remove from heat; skim foam.
- Pour into 1/2 pint jars and seal.
- Process 5 minutes in boiling water bath.
- Recipe can be halved.
4-DAY CITRUS MARMALADE
Very unusual tasting. Though it takes four-days to make this marmalade, it's all passive time, and so worth the effort. Roast a chicken with this, spread on bagels, biscuits. Makes a good filling for a layer cake. The finished product has a dark amber color and a slightly "toasty" or burnt flavor. From "Food Down Under," this is a magnificent marmalade.
Provided by Kathy228
Categories Fruit
Time 3h30m
Yield 5 half pints
Number Of Ingredients 5
Steps:
- Day 1.
- Cut up oranges, grapefruit and lemon in small pieces. In a heavy pot, combine the cut-up citrus with the water and leave for 24-hours.
- Day 2.
- Put pot on stove and boil for half an hour. Set aside for 24-hours.
- Day 3.
- Put pot back on stove and boil for half an hour. Add sugar and leave for 24-hours.
- Day 4.
- Simmer on low flame until marmalade is thick (1-1/2 hours).
- Pour into jars, seal and water bath process 10-mins.
Nutrition Facts : Calories 1282.5, Fat 0.2, Sodium 8.2, Carbohydrate 332.3, Fiber 2.3, Sugar 324.6, Protein 1.1
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