Quick Strawberry Orange Marmalade Food

STRAWBERRY ORANGE JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
• Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups.
• Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest.
• Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Pack strawberry jam into the prepared 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 spills. Top with lids and tightly screw on rings.
• 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 place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently 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.

STRAWBERRY MARMALADE

Steps:

• Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, 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.

EASY ORANGE MARMALADE

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.

STRAWBERRY-CITRUS MARMALADE

Steps:

• Cut unpeeled oranges and lemons into eight wedges; remove and discard seeds. Transfer oranges and lemons to a food processor; add 1 cup sugar. Pulse until finely chopped. Transfer to a large glass bowl; refrigerate, covered, overnight., Stir water into fruit mixture; transfer to a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until liquid is absorbed. Stir in strawberries and remaining sugar. Bring to a full rolling boil over high heat, stirring constantly. Continue to boil 10-12 minutes or until slightly thickened, stirring constantly., Remove from heat; skim off foam if necessary. Ladle hot mixture into 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, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

STRAWBERRY AND ORANGE MARMALADE

Steps:

• Rinse and hull strawberries, pat dry and thoroughly mash in a bowl.
• Peel the oranges, removing all the bitter white pith.
• Cut between membranes to remove whole orange segments.
• Mix together strawberries and oranges in a pot with the jelling sugar.
• Bring mixture to a boil and cook for 4 minutes, stirring constantly.
• Add orange liqueur and cook for another 30 seconds.
• Ladle into jars, cover with lids and refrigerate for up to 2 weeks. Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).

QUICK STRAWBERRY-ORANGE MARMALADE

Steps:

• Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.)

QUICK STRAWBERRY LEMON MARMALADE

Steps:

• Prepare canner, jars and lids.
• Cut the peel of a lemon into quarters and remove it. The lemon should be large enough to yield 1/4 cup. Remove the rind and cut the peel into thin slices. Reserve the juice of the lemon.
• In a large, deep stainless steel saucepan, combine lemon peel and water to cover. Bring to a boil over medium-high heat and boil for about 5 minutes, until peel is softened. Drain and discard liquid.
• Add strawberries and lemon juice to peel and mix well.
• Whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring constantly.
• Add sugar all at once and return to a full rolling boil, stirring constantly.
• Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
• Ladle hot marmalade into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade.
• Wipe rim. Center lid on jar. Screw bad down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.