Orange Passionfruit Marmalade Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

ORANGE MARMALADE



Orange Marmalade image

Provided by Alton Brown

Categories     condiment

Time P1DT1h45m

Yield 10 (8-ounce) jars

Number Of Ingredients 4

1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar

Steps:

  • Wash the oranges and lemon thoroughly. Cut the oranges into 1/8-inch slices using a mandoline, removing the seeds as you go. Stack the orange slices and cut them into quarters. Place the oranges into an 8-quart stainless steel pot. Add the lemon zest and juice and the water to the pot, set over high heat and bring to a boil, approximately 10 minutes. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
  • While the fruit is cooking, fill a large pot (at least 12-quart) 3/4 full with water, set over high heat and bring to a boil. Place 10 (8-ounce) jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for 10 minutes. Turn off the heat, add the lids and leave everything in the pot until the marmalade is ready.
  • Meanwhile, place a small plate in the freezer. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222 to 223 degrees F on a deep-fry or candy thermometer, and darkens in color, approximately 15 to 20 minutes. You may need to adjust the heat in order to prevent boil over. Test the readiness of the marmalade by placing a teaspoon of the mixture onto the chilled plate and allowing it to sit for 30 seconds. Tilt the plate. The mixture should be a soft gel that moves slightly. If mixture is thin and runs easily, it is not ready.
  • Remove jars from the water and drain on a clean towel. Place a canning funnel onto the top of 1 of the jars and ladle in the marmalade just to below the bottom of the threads of the jar. Repeat until all of the mixture has been used. The amount of marmalade may vary by 1 to 2 jars. Wipe the rims and threads of the jars with a moist paper towel and top each with a lid. Place a ring on each jar and tighten.
  • Return the jars to the pot with boiling water, being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch. Boil for 10 minutes. Using canning tongs, carefully remove the jars from the water, place in a cool dry place and allow to sit at room temperature for at least 24 hours before opening. Once open, store in the refrigerator. Unopened marmalade will last for up to 6 months.

ANNA'S ORANGE MARMALADE



Anna's Orange Marmalade image

Provided by Ina Garten

Categories     condiment

Time 14h45m

Yield 3 to 4 pints

Number Of Ingredients 3

4 large seedless oranges
2 lemons
8 cups sugar

Steps:

  • Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
  • The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
  • Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

PASSIONFRUIT MARMALADE



Passionfruit Marmalade image

Make and share this Passionfruit Marmalade recipe from Food.com.

Provided by Missy Wombat

Categories     Dessert

Time 15h

Yield 1 batch

Number Of Ingredients 6

1 grapefruit
6 seville oranges
6 firm mandarin oranges
3 dozen passion fruit
2 lemons, juice of
2 7/8 kg sugar

Steps:

  • Slice grapefruit, oranges and mandarins very thinly.
  • Place in a large bowl and cover with 6 pints (or about 2. 8 litres) of water and stand overnight.
  • Next morning put them into a large pot and boil slowly till skins are tenders (about 2 hours).
  • Meanwhile, scrape the pulp from the passionfruit.
  • Reserve.
  • Place the skins from the passionfruit in a separate pot, cover with water and cook until skins are tender.
  • Scrape out pulpy inner flesh and discard outer skin.
  • Chop the flesh and add to the pot of tenderised citrus skins.
  • Add the juice of 2 lemons and 6 lb (or about 2. 8kg) of sugar.
  • Stir until sugar is dissolved then boil until setting point is reached.
  • Add the passionfruit pulp and return to boil for 2 minutes.
  • Allow to stand for 10 minutes.
  • Boil and seal.
  • Don’t open for 6 weeks!

Nutrition Facts : Calories 12196.8, Fat 8.8, SaturatedFat 0.9, Sodium 221, Carbohydrate 3133.7, Fiber 95.3, Sugar 2925.3, Protein 27.9

ULTIMATE SEVILLE ORANGE MARMALADE



Ultimate Seville orange marmalade image

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

1.3kg Seville orange
2 lemons , juice only
2.6kg preserving or granulated sugar

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.

SEVILLE ORANGE MARMALADE



Seville orange marmalade image

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

4 Seville oranges (about 500g/1lb 2oz in total), scrubbed
1.7l water
1kg granulated sugar

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

EASY ORANGE MARMALADE



Easy Orange Marmalade image

So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

Provided by carole in orlando

Categories     Oranges

Time 25m

Yield 1 jar

Number Of Ingredients 3

1 medium navel orange
2 tablespoons water
1/2 cup sugar

Steps:

  • Select Navel oranges that have the thinnest peel.
  • If the orange is large double the amount of water and sugar.
  • Wash the orange thoroughly.
  • Cut off both ends of the orange.
  • Cut the orange in half, cut each half in about eight sections.
  • Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
  • In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
  • Boil for 15 minutes, stirring frequently.
  • Let cool, then place in a glass jar with a tight fitting lid.
  • Refrigerate to store.
  • When it is cold it is ready to eat.
  • I use 1/2 sugar and 1/2 Splenda and it works well.

ORANGE PASSIONFRUIT MARMALADE RECIPE



Orange Passionfruit Marmalade Recipe image

Provided by á-10572

Number Of Ingredients 7

250 g Oranges
50 g Lemon
185 g Sugar
50 g Water
2 g Cardamom
2 g Ginger
350 ml Passionfruit Puree

Steps:

  • -Cook oranges and lemon in water for 2 hours, discard cooking water. -Puree oranges and lemon, add sugar, water, and spices, puree further. -Add passionfruit puree, puree till incorporated.

More about "orange passionfruit marmalade food"

GOURMET GARDEN: ORANGE AND PASSIONFRUIT FARM …
gourmet-garden-orange-and-passionfruit-farm image
Web Jun 6, 2010 Put orange and lemon juice in a saucepan (large enough that it doesnt come up more than 1/4 of the height of the edges) with the rind …
From racheltaniaonlife.blogspot.com
Estimated Reading Time 2 mins


TANGERINE-PASSION FRUIT MARMALADE RECIPE ON FOOD52
tangerine-passion-fruit-marmalade-recipe-on-food52 image
Web Dec 8, 2009 Put all the slices and collected juice in a 4-cup measuring cup. Squeeze the juice from the remaining three tangerines and add it to the measuring cup. Pull any remaining pulp out of the peel and discard. …
From food52.com


THE ULTIMATE FRUIT FLAVOR PAIRING CHART - THE BAKER'S …
the-ultimate-fruit-flavor-pairing-chart-the-bakers image
Web Feb 10, 2021 Fruit Herbs and Spices Nuts Spirits Miscellaneous; Apple: Apricot, blackberry, cherry, cranberry, currant, date, lychee, mango, orange, pear, pineapple, plum ...
From thebakersalmanac.com


ORANGE AND KUMQUAT MARMALADE - EAT WELL RECIPE
orange-and-kumquat-marmalade-eat-well image
Web Roughly chop the fruit. Place the fruit in batches in a food processor or blender with water to cover. Process until finely chopped. Repeat with the remaining fruit and water. Pour all the water ...
From nzherald.co.nz


ORANGE PASSIONFRUIT - DAVIDSTEA
Web 10-15 cups (8 oz/240 ml) of iced tea. Add to Wish List. Rise and shine, tea lover! Start your day on the right foot with this tropical fruit infusion inspired by your favourite morning OJ. …
From davidstea.com


HOW TO MAKE MARMALADE RECIPE - BBC FOOD
Web Method. Scrub the oranges and place the whole fruits in a large stainless steel pan, or preserving pan. Cover with 2.25 litres/4 pints water, then bring to the boil.
From bbc.co.uk


ORANGE MARMALADE | - TASTES BETTER FROM SCRATCH
Web Jan 6, 2022 Combine in saucepan: Add oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it, into the pot. Add water and the …
From tastesbetterfromscratch.com


WHAT TO DO WITH SEVILLE ORANGES | BBC GOOD FOOD
Web Wrap each unpeeled whole fruit individually in cling film, then pack into freezer bags and freeze until needed. Muslim Moors introduced oranges to southern Spain. They prized …
From bbcgoodfood.com


10 TYPES OF ORANGES AND WHAT THEY’RE BEST FOR – PUREWOW
Web Feb 20, 2021 5. Seville Oranges. These Mediterranean fruits are also called sour oranges for a reason. Seville oranges are minimally sweet and big on tartness and bitterness. …
From purewow.com


ORANGE MARMALADE RECIPE : SBS FOOD
Web Cut the oranges in half from top to bottom, then thinly slice across the orange halves. Place into a large bowl and pour over just enough water to cover. Stand overnight. Place into a …
From sbs.com.au


ORANGE PASSIONFRUIT MARMALADE | STRAITS MARKET
Web 200g/ Jar Coriander Leaf Orange Passionfruit Marmalade. ORIGIN: China INGREDIENTS: passionfruit, orange, sugar DESCRIPTION/FLAVOUR PROFILE: Marmalade/jam – …
From straitsmarket.com


ORANGE & PASSIONFRUIT MARMALADE CALORIES, CARBS & NUTRITION …
Web Find calories, carbs, and nutritional contents for Orange & Passionfruit Marmalade and over 2,000,000 other foods at MyFitnessPal. Log In Sign Up. About. Food. Exercise. ... How …
From myfitnesspal.com


MARMALADE RECIPES | BBC GOOD FOOD
Web Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate Marmalade pork A star rating of …
From bbcgoodfood.com


ORANGE VS PASSION FRUIT: WHAT IS THE DIFFERENCE? - VERSUS
Web It is less sweet than glucose and contributes to the proper functioning of the immune system. starch per 100g. Unknown. Help us by suggesting a value. (Orange) Unknown. Help us …
From versus.com


ORANGE & PASSIONFRUIT MARMALADE - BUMBLEE'S PRESERVES
Web Still predominately a marmalade this is extra fruity with the addition of passion fruit. Delicious on toast, but splendid with Gammon, or in a Bacon Sarnie. Works incredibly …
From bumblees.co.uk


PASSIONFRUIT & BLOOD ORANGE MARTINI RECIPE | ABSOLUT DRINKS
Web Create the perfect Passionfruit & Blood Orange Martini with this step-by-step guide. Add all ingredients to an ice filled cocktail shaker and shake until cold. Pour into a chilled cocktail …
From absolutdrinks.com


Related Search