Raspberry Lemonade Marmalade Food

RASPBERRY LEMONADE MARMALADE

Steps:

• Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
• Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
• Remove and discard remaining peel and pith from lemons.
• Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
• In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
• Bring to a full boil over high heat, stirring constantly.
• Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
• Stir for 5 to 8 minutes to prevent floating rind.
• Ladle into prepared jars leaving a 1/4" headspace.
• Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.

MARGARITA MARMALADE

Steps:

• Zest the limes, measuring 6 tablespoons to ½ cup lightly packed lime peel (The strips of peel should be no wider than about ¼ inch).
• Using a sharp knife, peel off the white pith from the limes and discard it.
• Chop lime fruit, eliminating the seeds; measure 1 1/3 cups of pulp.
• Place the zest in a heavy nonreactive saucepan; cover with water.
• Bring to a boil over high heat; boil 1 minute, and pour off water.
• Add the chopped pulp and 3 cups water to the pan; let the mixture stand, lightly covered, for at least 4 hours or up to 24 hours.
• Sterilize 3 half-pint canning jars.
• Bring the mixture to a boil; boil until the fruit and zest are tender (about 10 minutes).
• Measure the fruit and its liquid and add an equal amount of sugar.
• Bring the mixture back to a full rolling boil; boil until it gels, which may be as little as 3 minutes more since it is already hot.
• Spoon a teaspoon of the marmalade onto a chilled saucer; let the mixture sit for about 10 seconds, then tip the sauce of bit; if the liquid separates and runs like water across the plate, it is not done yet.
• Test every minute or two, until the marmalade holds a soft shape.
• Stir in the tequila and Triple Sec.
• Pour the marmalade into the jars, leaving at least ¼ inch headspace.
• Cover, cool, and refrigerate, or process in a boiling-water bath for longer storage.
• Store upside down for the first few hours to help distribute the fruit evenly.
• It takes at least several hours for the marmalade to set up.
• It keeps refrigerated for several weeks.

TANGERINE MARMALADE

Steps:

• Chop the tangerines, peel and all. I do this by hand, so as to remove the seeds. If you're using a seedless variety, then by all means use the food processor.
• Repeat with the lemons.
• Combine the tangerines, the lemons, and the water in a pot.
• Bring rapidly to a boil; simmer for 5 minutes. Remove from the heat, cover, and let sit 12 to 18 hours.
• Add the sugar (or more, if you like a sweeter marmalade) and bring rapidly to a boil. Meanwhile, start heating up your boiling water bath in a separate pot.
• Stir constantly while bringing the mixture almost to the gelling point.
• Transfer to prepared half pint jars leaving a 1/4" headspace. Process in
• a boiling water bath for 10 minutes. Adjust time according to your altitude.

RASPBERRY MARMALADE VINAIGRETTE

Steps:

• Gently whisk all ingredients in medium bowl.
• Pour on salad moments before serving and top with raspberry garnish.