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.
NO-COOK LIMEQUAT MARMALADE
Like kumquats, limequats can be eaten rind and all, and either fruit works in this no-cook recipe. The resulting marmalade is juicy, with a nice balance of sweet and tart. We love it on a toasted English muffin that has been spread with a mild fresh cheese, such as ricotta.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 8h10m
Yield Makes about 1 pint
Number Of Ingredients 2
Steps:
- Stir together limequats and sugar in a bowl until limequats are thoroughly coated, then transfer to a 1 1/2-pint glass canning jar. Seal jar and let sit at room temperature 8 hours, turning jar upside down and shaking occasionally.
CHEF JOHN'S KUMQUAT MARMALADE
If marmalade is not your favorite type of fruit preserve, it's most likely because of those bitter flavors from the white parts of whatever type of citrus was used. That is not an issue with this gorgeous kumquat marmalade.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 3h30m
Yield 32
Number Of Ingredients 6
Steps:
- Quarter kumquats lengthwise; cut off white center membrane and remove seeds. Slice quarters into small pieces.
- Place kumquats into a pot. Add lemon zest (white part only), lemon juice, pinch cayenne, star anise, sugar, and water. Mix together. Cover and let sit at room temperature 2 or 3 hours to allow fruit to macerate. Or you can refrigerate overnight.
- Place pot over medium-high heat and bring mixture to a simmer, stirring occasionally. Reduce heat to medium; cook and stir occasionally for 10 minutes. Continuing cooking and stirring often until mixture is thick enough so that if you scrape a spatula across the bottom of the pan, you can briefly see the bottom of the pan before marmalade spreads back out, 30 to 40 minutes. Mixture should reach a temperature of 215 to 220 degrees F (120 to 125 degrees C). Remove from heat and allow to cool slightly, 5 to 10 minutes.
- Spoon warm marmalade into sterilized jars. Cover and let cool to room temperature. Refrigerate until thoroughly chilled.
Nutrition Facts : Calories 34.9 calories, Carbohydrate 8.9 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.3 g, Sodium 1.7 mg, Sugar 7.6 g
KUMQUAT MARMALADE
Make and share this Kumquat Marmalade recipe from Food.com.
Provided by dicentra
Categories Citrus
Time 50m
Yield 4 pints
Number Of Ingredients 5
Steps:
- Slice the kumquats in half and remove the seeds and the tough white center membrane.
- Try to leave as much flesh as possible lining the peel.
- In a large heavy- bottomed pot, mix the kumquats, juice of ½ lemon, water and sugar. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- The liquid should be syrupy. Cover and leave to steep overnight.
- The next day, bring the mixture back to a boil. Add the vanilla extract.
- Lower heat, and simmer for about an hour, stirring periodically and removing any foam with a spoon.
- Check the temperature regularly with a candy thermometer - when the mixture reaches 220 F, it's ready.
- The marmalade will seem runny, but will thicken up quite a lot when it cools.
- To test whether it's ready, chill a plate in the freezer for a few minutes.
- Place a few drops of the marmalade on the chilled plate. If the marmalade thickens to a jam-like consistency, it's ready.
- Now you need to jar the jam.
- While the marmalade is simmering, bring another large pot of water to the boil.
- Boil the jars and their lids for about 10 minutes. Remove with a pair of tongs (also sterilized), and place on a clean kitchen towel.
- When the marmalade is ready, pour into the jars, leaving a little air at the top of the jar.
- Put the lids on and tighten. Place the closed jars upright into the pot of hot water, ensuring that water covers the lids.
- Boil for 10 minutes. Remove (carefully! They will be hot) and let cool.
- The seal at the top of the jars should be vacuumed down (they should not pop when you press on them).
- If the jars sealed correctly, the marmalade should keep without refrigeration for a year.
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