BLUEBERRY ORANGE MARMALADE
I have not tried this marmalade. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserves. Blueberries and citrus enhanced with a hint of cinnamon make this marmalade quite unusual. The recipe is adapted from one developed by the Wild Blueberry Producers Association Of Nova Scotia. I plan to use Splenda for the sugar.
Provided by internetnut
Categories Low Protein
Time 40m
Yield 3 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick.
- Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes.
- Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.
- Ladle into sterilized jars and process as directed.
Nutrition Facts : Calories 296.7, Fat 0.2, Sodium 2.6, Carbohydrate 77.5, Fiber 2.4, Sugar 72.9, Protein 0.7
ORANGE-BLUEBERRY MARMALADE
Steps:
- Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature.
BLACK PEPPER BISCUITS WITH ORANGE-BLUEBERRY MARMALADE
Steps:
- For the jam: Using a vegetable peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit and juice and cover. Simmer an additional 10 minutes. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat stirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Stir in pectin. Remove from heat and skim off any foam with metal spoon. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to marmalade. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
- For the biscuits: Preheat oven to 450 degrees F. Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse until the mixture just begins to come together. Scrape the dough onto a lightly flour counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat process. Place the biscuits on 2 baking sheets lined with parchment paper; brush the tops with cream and sprinkle with black pepper. Bake the biscuits for 12 to 15 minutes or until lightly golden brown. Remove from the oven and brush the tops with melted butter.
CITRUS BLUEBERRY MARMALADE
I have four children under the age of six, so berry picking has been the perfect family activity for us. I just started preserving fruit this season with all of the berries we picked-this is a spin-off of a super-easy recipe using ingredients we had on hand, with no added pectin, and it turned out fantastic. It's a favorite for both kids and adults!-Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Time 1h10m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender., Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
BLUEBERRY MARMALADE
Make and share this Blueberry Marmalade recipe from Food.com.
Provided by Sharon123
Categories Berries
Time 1h
Yield 6 1/2 pint jars
Number Of Ingredients 7
Steps:
- Remove peel in quarters from orange and lemon.
- Lay quarters flat and remove about half of white part.
- With scissors, cut remaining peel into fine shreds.
- Put in kettle; add water and soda.
- Bring to boil and simmer, covered, for 10 minutes.
- Remove pulp from membrane; add with juice to peel.
- Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.
- Remove from heat and stir in liquid pectin.
- Stir and skim by turns for 5 minutes.
- Pour into hot sterilized jars, and seal.
- Makes about six 1/2 pint jars.
ORANGE-BLUEBERRY MARMALADE
Oh my this is good! Recipe courtesy of Bobby Flay. He served this on his Black Pepper biscuits and I did too. Biscuits are also good with Onion Jam. My mouth waters and I type this. :D Enjoy!
Provided by Patty Ward
Categories Spreads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Using a fruit peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes stirring occasionally. Add the reserved fruit and juice and cover. Simmer additional 10 minutes.
- 2. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat sirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Remove from heat and skin off any foam with a metal spoon.
- 3. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to jam. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
- 4. For the Black Pepper Biscuits - Check out my recipe for them.
SEVILLE ORANGE MARMALADE
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
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
ORANGE MARMALADE BLUEBERRY BREAD
Juicy blueberries drenched in orange juice, orange zest and orange marmalade-this quick bread is perfect to serve as is, or spread individual slices with cream cheese. Sometimes, as a special treat, I stir a little additional marmalade into softened cream cheese to use as a topping. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, orange zest, baking powder, salt and baking soda. Whisk the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in blueberries and 1/2 cup marmalade. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 15 minutes before removing from pan to a wire rack. Spoon remaining marmalade over top.
Nutrition Facts : Fat 4 g fat (trace saturated fat), Cholesterol 13 mg cholesterol, Sodium 132 mg sodium, Carbohydrate 37 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
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