HOMEMADE ORANGE MARMALADE
See how easy it is to make homemade orange marmalade with just oranges, sugar, and water. The marmalade can be canned or stored in the refrigerator.
Provided by Molly Watson
Categories Breakfast Brunch Condiment Jam / Jelly
Time 1h45m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Wash and dry the oranges. Using a sharp vegetable peeler or paring knife, remove the brightly colored zest-and only the brightly colored zest-from the oranges. Be sure to leave behind any and all of the white pith directly underneath as it is very bitter.
- Chop the zest. Keep bigger pieces for a chunkier marmalade, and ribbon-like strips for a more spreadable result. Set the zest aside.
- Cut the ends off the zested oranges and then, working with one orange at a time, cut off the thick white pith from around each orange. Discard the ends and white pith.
- Working over a bowl to catch the juices, hold a fully peeled orange and use a sharp knife to cut out each segment between the membranes that hold the sections together.
- Once you've cut out all the fruit, squeeze any juice out of the membranes into the bowl of segmented fruit. Set the membrane aside, along with any seeds (the pectin in these will help "set" the marmalade later).
- Combine the zest, fruit, juice, water, and sugar in a large, heavy pot and bring to a boil. Stir just until the sugar dissolves, then stop stirring.
- Meanwhile, lay a double layer of cheesecloth in a medium bowl and put the membranes and seeds on top. Lift up the corners and tie the cheesecloth into a bag to hold the membranes and seeds.
- Add this "pectin bag" to the pot and bring the mixture to a boil. Place a couple of small plates in the freezer to chill.
- Meanwhile, bring the marmalade to 220 F and hold it there for 5 minutes. Be patient, this can take quite a while. Do not stir.
- Put a dollop of the mixture on a chilled plate. Swirl the plate to spread the mixture a bit and drag a spoon through the mixture. If the marmalade is set, the spoon will leave a trail, and you'll still be able to see the plate where you dragged the spoon.
- Remove the pectin bag, squeezing any marmalade out and back into the pot, and discard the bag. Take the marmalade off the heat and let it sit for 5 minutes. Set up 3 clean pint jars with sealable lids (if canning, they should be hot and sterilized) next to the pot.
- Stir the marmalade to distribute the zest evenly in the mixture. Use a ladle to transfer the marmalade into the jars, leaving 1/2 inch of headspace at the top of each jar. Put the lids on the jars and refrigerate, or you can proceed with canning.
Nutrition Facts : Calories 60 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 14 g, Fat 0 g, ServingSize 3 pints (96 Servings), UnsaturatedFat 0 g
MARMALADE BUTTER
Steps:
- Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.
ORANGE MARMALADE BUTTER
Make and share this Orange Marmalade Butter recipe from Food.com.
Provided by PrimQuilter
Categories Spreads
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Using your whip attachment, fluff butter.
- Add honey and marmalade until well blended.
Nutrition Facts : Calories 1169.8, Fat 92.1, SaturatedFat 58.3, Cholesterol 244, Sodium 679.5, Carbohydrate 96.4, Fiber 0.5, Sugar 93.7, Protein 1.3
ORANGE MARMALADE
Orange marmalade has long been a favorite spread for breads. However, marmalades are used not only as a sweet spread, but also as a main ingredient in a variety of breads and desserts as well as in sweet and savory sauces for meat, poultry, and vegetables.
Provided by - Carla -
Categories Breakfast
Yield 6 half-pint jars, 1 serving(s)
Number Of Ingredients 4
Steps:
- Measure chopped fruit and place in heavy saucepan.
- Measure equal amounts of water and pour into saucepan.
- Bring to boil.
- Lower heat and simmer for 5 minutes.
- Remove from heat, cover, and let stand in a cool place for 24 hours.
- Again bring to a boil and cook over high heat for 10 minutes.
- Remove from heat, cover, and let stand in a cool place for another 24 hours.
- Measure out fruit mixture.
- Add equal amount of sugar.
- Again bring to a boil over medium heat.
- Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel.
- Remove from heat and immediately pour into hot sterilized jars.
- Vacuum seal.
Nutrition Facts : Calories 235.2, Fat 1, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 62.4, Fiber 14.3, Sugar 41.1, Protein 5.6
ORANGE BUTTER
This flavored orange butter is so simple and easy to make. You can also add a dash of cinnamon or cloves to spice things up a bit. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- In a food processor, pulse butter and marmalade until blended. Refrigerate for up to 1 month.
Nutrition Facts :
BLOOD ORANGE MARMALADE
Growing up, I was not a fan of marmalade since it was kind of firm and dense, had a bitter taste, and I could never figure out why it was full of chopped-up pieces of what we used to throw away when we peeled an orange. But then one day, I was served a marmalade that changed my life--or at least what I thought about marmalade. I've been a huge fan of that style ever since, and it's exactly the kind I'm showing you in this recipe!
Provided by Chef John
Time 9h55m
Yield 40
Number Of Ingredients 4
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.
Nutrition Facts : Calories 44.7 calories, Carbohydrate 11.5 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.1 mg, Sugar 8.7 g
ORANGE MARMALADE CAKE SAUCE
For a sweet finale, try Denise's yummy marmalade cake sauce. It's super-easy and terrific over store-bought angel food or pound cake. -Denise DuBois, Coral Springs, Florida
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings (1 cup sauce).
Number Of Ingredients 4
Steps:
- In a small saucepan, combine the marmalade, butter and ginger. Cook and stir until butter is melted and mixture is blended. Serve with cake.
Nutrition Facts : Calories 271 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 286mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.
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