GRAPEFRUIT AND GINGER MARMALADE
A delightful addition to breakfast with scones, toast, English muffins or even bagels! Thanks to Frances Bissell, author of *Preserving Nature's Bounty*
Provided by Debber
Categories Citrus
Time 1h10m
Yield 6 half-pint jars, 16 serving(s)
Number Of Ingredients 4
Steps:
- Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
- Remove pan from heat; leave grapefruit to cool overnight.
- Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
- Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
- Bring to a boil and then boil for three minutes.
- Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
- Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
- Spoon marmalade into hot jars, seal with two-part lids.
- Process in a boiling water-bath for 15 minutes (sea level).
- Label jars, store in a cool-dark place.
- NOTE: Just before spooning into jars, add a splash of rum. Yippee!
ULTIMATE SEVILLE ORANGE MARMALADE
The original, and classic, English marmalade, as made famous by Paddington Bear
Provided by Good Food team
Categories Breakfast, Condiment
Time 4h
Yield Makes about 4.5kg/10lb
Number Of Ingredients 3
Steps:
- Put the whole oranges and lemon juice in a large preserving pan and cover with 2 litres/4 pints water - if it does not cover the fruit, use a smaller pan. If necessary weight the oranges with a heat-proof plate to keep them submerged. Bring to the boil, cover and simmer very gently for around 2 hours, or until the peel can be easily pierced with a fork.
- Warm half the sugar in a very low oven. Pour off the cooking water from the oranges into a jug and tip the oranges into a bowl. Return cooking liquid to the pan. Allow oranges to cool until they are easy to handle, then cut in half. Scoop out all the pips and pith and add to the reserved orange liquid in the pan. Bring to the boil for 6 minutes, then strain this liquid through a sieve into a bowl and press the pulp through with a wooden spoon - it is high in pectin so gives marmalade a good set.
- Pour half this liquid into a preserving pan. Cut the peel, with a sharp knife, into fine shreds. Add half the peel to the liquid in the preserving pan with the warm sugar. Stir over a low heat until all the sugar has dissolved, for about 10 minutes, then bring to the boil and bubble rapidly for 15- 25 minutes until setting point is reached.
- Take pan off the heat and skim any scum from the surface. (To dissolve any excess scum, drop a small knob of butter on to the surface, and gently stir.) Leave the marmalade to stand in the pan for 20 minutes to cool a little and allow the peel to settle; then pot in sterilised jars, seal and label. Repeat from step 3 for second batch, warming the other half of the sugar first.
GRAPEFRUIT MARMALADE
Ruby red grapefruit and sugar is all you need to make a slightly bitter, sweet, and tangy marmalade. Try this on toast or, for a twist, use it in any recipe calling requiring orange jam or marmalade. I have used it on meatballs and chicken wings with delicious results. Make sure you use organic grapefruit to ensure an edible zest.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P1DT55m
Yield 10
Number Of Ingredients 2
Steps:
- Inspect two 5-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
- Thoroughly wash and dry the grapefruits. Run a zester around 2 grapefruits to produce ribbons of zest. Set aside. Cut away thin strips of peel from the other two grapefruits with a sharp paring knife.
- Peel off all remaining outer white parts of the fruit and discard. Cut the grapefruits into wheels. Remove any seeds.
- Put grapefruit wheels and zest strips into a non-reactive saucepan. Add sugar and stir well to cover fruit. Heat over medium-high heat until bubbling, mixing constantly. Smash the heated fruit until it liquefies. Reduce heat to low and cook over a steady boil, stirring often. Remove and discard any persistent white froth that won't disappear after being stirred. Continue to cook for about 10 minutes until marmalade begins to coat the back of a spoon.
- Add zest ribbons and cook for 5 minutes more. Place a small amount of marmalade on a plate and put it in the freezer. Test the consistency after 3 minutes.
- Remove the marmalade from the heat when the freezer sample meets your desired consistency.
- Pack grapefruit jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 71.1 g, Fat 0.1 g, Fiber 1.7 g, Protein 0.8 g, Sugar 67.1 g
ORANGE-GRAPEFRUIT MARMALADE
This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since.
Provided by Morgorond
Categories Oranges
Time 1h40m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Remove peels from fruit and scrape off excess pith. Cut peels into fine strips.
- In saucepan, combine peels, baking soda and 1 1/2 cups water. Bring to boiling, cover and simmer 20 minutes.
- Meanwhile, remove white membrane from fruit and section, working over bowl to catch juices. Discard seeds.
- In 8-10 quart Dutch oven, combine sections, juice and undrained peel. Cover and simmer 10 minutes.
- Measure 3 cups cooked fruit mixture; add sugar and mix well.
- Bring to full rolling boil and boil, uncovered, 1 minute.
- Remove from heat, stir in liquid pectin and skim off foam with metal spoon. Stir and skim for 10 minutes.
- Pour into hot, sterilized jars and seal.
More about "orange grapefruit marmalade with ginger food"
ORANGE-GRAPEFRUIT-GINGER MARMALADE …
From gardenbetty.com
Estimated Reading Time 5 mins
ORANGE MARMALADE RECIPE WITH STEP-BY-STEP …
From eatlittlebird.com
10 BEST ORANGE GRAPEFRUIT MARMALADE …
From yummly.com
ORANGE-GINGER MARMALADE – FOOD IN JARS
From foodinjars.com
ORANGE AND GRAPEFRUIT MARMALADE - 5+ A DAY
From 5aday.co.nz
ORANGE LEMON MARMALADE | A BAKER'S HOUSE
From abakershouse.com
RUBY RED GRAPEFRUIT AND ORANGE MARMALADE - THE CAFé …
From thecafesucrefarine.com
5/5 (2)Estimated Reading Time 6 mins
- Prepare glass jars or plastic containers with lids by washing them in hot soapy water or in a dishwasher. Recipe makes 5 cups of jam. Number of jars you'll need will depend on the size of your jars.
- Remove the colored part of peel from the oranges and grapefruit using a vegetable peeler or zester. I like to use the kind shown in the photos above. It works perfectly to remove small strips of zest. If you use a vegetable peeler, cut the peel into thin slivers, or finely chop. Peel and discard the remaining white part of peel from the oranges.
- Coarsely chop the orange and grapefruit, discarding any membranes and saving the juice. Mix fruit and juice with the zest and lemon juice. Measure 2-⅓ cups of the fruit mixture into a large microwave-safe bowl. If you have extra, discard or save for another use. (See note.) Add sugar and stir for 1 minute.
- Microwave on high for 3 minutes. Stir well and microwave again for another 2 minutes. Stir until all sugar crystals are dissolved, another minute or two. Taste, and if mixture is still "grainy," microwave again for another minute or two to dissolve any remaining sugar crystals.
GRAPEFRUIT AND GINGER MARMALADE | AUSTRALIAN WOMEN'S WEEKLY FOOD
From womensweeklyfood.com.au
Servings 2Total Time 2 hrs 25 minsCategory Breakfast
- Peel lemons; chop rind coarsely. Chop flesh coarsely; reserve seeds and juice. Peel grapefruit, chop rind into fine strips; reserve. Chop flesh coarsely; reserve seeds and juice.
- Combine lemon and grapefruit flesh with reserved juice in large saucepan. Tie reserved seeds, lemon rind and fresh peeled ginger in piece of muslin, add to pan. Add grapefruit rind with the water and acid; bring to the boil. Boil, uncovered, about 1½ hours or until rind is soft and mixture has reduced by half. Discard muslin bag.
- Add sugar; stir, without boiling, until sugar dissolves. Boil, uncovered, without stirring, 15 minutes or until marmalade gels. Add glacé ginger; stand 10 minutes.
GRAPEFRUIT MARMALADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ORANGE GINGER MARMALADE RECIPE - COOK.ME RECIPES
From cook.me
ORANGE MARMALADE | - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
GRAPEFRUIT MARMALADE WITH CARDAMOM, TURMERIC AND GINGER
From nadialim.com
GINGERED ORANGE MARMALADE | WE ARE TATE AND LYLE SUGARS
From wearetateandlylesugars.com
GRAPEFRUIT MARMALADE - THE BAKE SCHOOL
From bakeschool.com
NIGEL SLATER'S MARMALADE RECIPES | FOOD | THE GUARDIAN
From theguardian.com
ORANGE & GINGER MARMALADE - THE ORDINARY COOK
From theordinarycook.co.uk
GRAPEFRUIT GINGER MARMALADE — SIMPLE ECOLOGY
From simpleecology.com
10 BEST ORANGE GRAPEFRUIT MARMALADE RECIPES | YUMMLY
From yummly.com
GINGER ORANGE MARMALADE - VEGGIE DESSERTS
From veggiedesserts.com
IRRESISTIBLE ORANGE GINGER MARMALADE | ENCHANTED SPICEBOX
From enchantedspicebox.com
ORANGE MARMALADE RECIPE (ORANGE JAM) - MON PETIT FOUR
From monpetitfour.com
MARMALADE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST CITRUS MARMALADE RECIPE - HOW TO MAKE CITRUS MARMALADE
From countryliving.com
ORANGE GRAPEFRUIT MARMALADE WITH GINGER RECIPE - EASY RECIPES
From recipegoulash.cc
ORANGE-GRAPEFRUIT MARMALADE WITH GINGER RECIPE | TYLER FLORENCE …
From foodsmedia.netlify.app
GRAPEFRUIT MARMALADE - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
ORANGE, LEMON AND GINGER MARMALADE — EAT THE RIGHT STUFF
From eattherightstuff.com
GRAPEFRUIT-ORANGE MARMALADE RECIPE | GOOP
From goop.com
15 RECIPES WITH ORANGE MARMALADE
From allrecipes.com
HOMEMADE ORANGE MARMALADE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ORANGE-GRAPEFRUIT MARMALADE WITH GINGER – RECIPES NETWORK
From recipenet.org
ORANGE, GRAPEFRUIT MARMALADE RECIPE - RECIPELAND.COM
From recipeland.com
BLOOD ORANGE AND GRAPEFRUIT MARMALADE – WHAT STEVE EATS
From whatsteveeats.com
ORGANIC SICILIAN ORANGE MARMALADE - MARKET HALL FOODS
From markethallfoods.com
BLOOD ORANGE MARMALADE GINGER ALE | SUNKIST
From sunkist.com
THREE FRUIT MARMALADE - THE BAKE SCHOOL
From bakeschool.com
GRAPEFRUIT MARMALADE RECIPE WITH JALAPEñOS | COOKING ON THE …
From cookingontheweekends.com
10 BEST ORANGE GRAPEFRUIT MARMALADE RECIPES - FOODGURUUSA.COM
From foodguruusa.com
GRAPEFRUIT MARMALADE RECIPE - SERIOUS EATS
From seriouseats.com
ORANGE MARMALADE - BAKING A MOMENT
From bakingamoment.com
GRAPEFRUIT AND GINGER MARMALADE RECIPES
From tfrecipes.com
GINGER MARMALADE RECIPE WITHOUT PECTIN
From tfrecipes.com
ORANGE AND GRAPEFRUIT MARMALADE - THE USUAL SAUCEPANS
From theusualsaucepans.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love