LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
RASPBERRY LEMONADE MARMALADE
Make and share this Raspberry Lemonade Marmalade recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 30m
Yield 2 1/2 pints
Number Of Ingredients 5
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.
LIME MARMALADE
Make and share this Lime Marmalade recipe from Food.com.
Provided by Sharon123
Categories Pineapple
Time P1DT50m
Yield 3 jelly glasses
Number Of Ingredients 4
Steps:
- Scrub limes and lemons, then cut in halves and remove seeds.
- Cut into thin slices.
- Measure fruits and juices and add equal amount of water.
- Soak for 12 hours.
- Simmer for 20 mins.
- then let stand 12 hours.
- Add 3/4 cup sugar for every cup of fruit/juice.
- Cook the mixture until jellying stage is reached.
- Pour into sterilized jars, leaving 1/4" margin at top and seal with lids.
- Cool on metal rack and store in a dry, cool place.
Nutrition Facts : Calories 2477.9, Fat 0.8, SaturatedFat 0.1, Sodium 7.5, Carbohydrate 650.2, Fiber 11, Sugar 621.1, Protein 3.1
STRAWBERRY MARMALADE
Make and share this Strawberry Marmalade recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 8 half-pint jars
Number Of Ingredients 9
Steps:
- Using a zester, remove only the outer colored peel of the oranges and lemon.
- Peel the fruit, removing all of the white pith.
- Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
- In a small bowl, combine the orange and lemon peels and ¼ cup water; let soak for 10 minutes; drain the peel and discard the water.
- In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
- Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
- Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
- Heat, stirring constantly, until the sugar is completely dissolved.
- Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
- Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
- Boil, stirring constantly, for 1 minute.
- Remove pan from heat; skim off any foam.
- To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
- Gently stir the marmalade to distribute the fruit.
- Ladle the marmalade into hot jars, leaving ¼ inch headspace.
- Wipe the jar rims and threads with a clean, damp cloth.
- Cover with hot lids and apply screw rings.
- Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.
STRAWBERRY RASPBERRY LIME MARMALADE
Make and share this Strawberry Raspberry Lime Marmalade recipe from Food.com.
Provided by Erin K. Brown
Categories Raspberries
Time 45m
Yield 8 jars, 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare boiling water canner. Heat jars and lids in the dry cycle of your dishwasher until ready to use. (You can keep them in simmering water, but they are all wet as well as hot, if you go that route.).
- Combine the lime peel with several cups of water and bring to a boil. Boil over Med-High heat for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pot.
- Add strawberries, raspberries, and lime juice to the pot with the peel and mix well.
- Gradually stir in the pectin.
- Bring mixture to full roiling boil that can not be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to full boil. Boil hard for a full minute while stirring constantly. Remove from heat.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace.
- Wipe rim and center the lid on the jar. Apply band until fit is fingertip tight. Do not over-tighten.
- Process in a boiling water canner for 10 minutes.
- Remove jars and cool. Check lids for a good seal in 24 hours.
More about "strawberry raspberry lime marmalade food"
STRAWBERRY RASPBERRY JAM - CAROLINE'S COOKING
From carolinescooking.com
Ratings 8Calories 27 per servingCategory Condiment
- Hull the strawberries and roughly dice. Put all of the ingredients in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar and break up the fruit a little as they soften. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes (or longer, as needed), stirring occasionally. It should become darker in color and thicker - when you stir a spoon through, it will take a bit longer to close in behind.
- Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
LEMON MARMALADE - RICARDO
From ricardocuisine.com
5/5 (6)Category DessertsServings 2Total Time 1 hr 20 mins
ORANGE MARMALADE - RICARDO
From ricardocuisine.com
5/5 (22)Category DessertsServings 6Total Time 1 hr 30 mins
KETO RASPBERRY LEMONADE MARMALADE | LOW-CARB, SO …
From lowcarbsosimple.com
RASPBERRY AND MARMALADE RECIPES (17) - SUPERCOOK
From supercook.com
STRAWBERRY-LEMON MARMALADE - POMONA'S UNIVERSAL PECTIN ...
From pomonapectin.com
Servings 5Estimated Reading Time 2 mins
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Wash lemons thoroughly. Using a vegetable peeler or lemon zesting tool, remove the yellow part of the peel from the lemons, leaving the white pith behind or scraping it off the peel if necessary. Then slice the peel into thin strips about 1-inch long.
- When you have 1/3 cup of lemon peels (no white pith), place the peels in a sauce pan and add water to cover. Bring to a boil, reduce heat, and simmer covered for 5 minutes, stirring occasionally. After 5 minutes, remove from the heat and drain.
RECIPE PISTACHIO CAKE WITH STRAWBERRY
From whereiscake.com
- That cake is nourishing, with pleasant nutty flavors and a bright strawberry filling. The cake seems like a real masterpiece. Several thin sponge biscuits layers, alternating with a juicy custard and a mint-lime soufflé can impress any discerning pastry chef. That cake will be an excellent dessert for any tea party and celebration.
- You will need: Egg whites 85g | 3.00 oz, Cane sugar 60g | 2.10 oz, Flour 20g | 0.70 oz, Almond flour 35g | 1.25 oz, Pistachio flour 35g | 1.25 oz, Powdered cane sugar 35g | 1.25 oz, Pistachio paste (100%) 25g | 0.90 oz, Salt 1/4 tsp, Vanilla extract 1/2 tsp, Raw pistachios 25g | 0.90 oz , Pour the egg whites into a mixer bowl and leave it for 30 minutes at a room temperature Preheat the oven to 175C (347F). Wrap two molds’ bottoms with foil (diameter of the molds should be 14 cm | 5.5 inch). Do not grease them!, Start whisking the whites at the lowest speed for 5 to 7 minutes. Then increase the speed to medium and whip the whites until fluffy and smooth. Without increasing the speed, add about 1/4 of the sugar, then all the rest of the sugar, in small portions. The meringue should be glossy and firm, but not very strong (so it will be easier to whisk it with the rest of the ingredients) Mix the flour, salt, both types of the nut flour and the powdered sugar together, and sift. Add the
- Ingredients: Yolks 85g | 3.00 oz, Sugar 70g | 2.45 oz, Pistachio paste 100% 40g | 1.40 oz, Raw pistachios 30g | 1.05 oz, Cream 33-35% 250g | 8.80 oz, Gelatin 8g | 0.30 oz , Soak the gelatin in cold water Lightly whisk the yolks with a fork in a heat-resistant bowl, add the sugar, the cream and the pistachio paste. Warm the mass up in a water bath until 83-84C (183F), stirring constantly. Remove it from the heat, and add the squeezed gelatin. Whisk until smooth. Then add the chopped pistachios Weigh and spread the custard over the biscuits, halving. Put one ring in the fridge, and the other one in the freezer
- You will need: Strawberry puree 175g | 6.15 oz, Strawberry 45g | 1.60 oz, Cane sugar 55g | 1.95 oz, Pectin NH 8g | 0.30 oz, Lemon acid 3g | 0.10 oz , Mix the pectin with 15 g (0.50 oz) of sugar. Combine the puree with finely chopped strawberries and the rest of the sugar in a saucepan and heat them up to 40C (104F). Add the pectin and sugar. Stir constantly, bring the mass to a boil and cook it for 1 to 2 minutes, Remove from the heat and add the lemon acid diluted in 3 g of hot water. Cool to 50C (122F) and gently pour the marmalade over the pistachio custard into a ring from the freezer As soon as the marmalade has cooled and completely set, carefully remove this cake part from the ring and the film, and place it on the second blank from the fridge, top down (the custard should be quite dense and completely set by this moment!) Lay the ring (diameter 16cm | 6.3 inch) with an acetate foil. Place the cooled cake-base in the center. Pour it over with the soufflé and refrigerate for at l
STRAWBERRY JAM SWEETENED WITH JUICE CONCENTRATE - POMONA'S ...
From pomonapectin.com
Reviews 2Estimated Reading Time 2 minsServings 4
STRAWBERRY-JALAPENO JAM - POMONA'S UNIVERSAL PECTIN ...
From pomonapectin.com
Reviews 17Estimated Reading Time 3 minsServings 6
STRAWBERRY PRESERVES - ARTISAN PRESERVES & MARMALADE
From preservesandmarmalade.com
5/5 (1)Availability Out of stock
STRAWBERRY-VANILLA PRESERVES - POMONA'S UNIVERSAL PECTIN ...
From pomonapectin.com
Reviews 2Servings 5
STRAWBERRY CITRUS MARMALADE RECIPES
From tfrecipes.com
ABSOLUTELY FAIL-PROOF EASY MARMALADE RECIPE - FOOD NEWS
From foodnewsnews.com
STRAWBERRY RASPBERRY LIME MARMALADE RECIPES
From tfrecipes.com
AUSTRALIA JELLY & PRESERVES - LID LIFE COMMUNITY
From lidlifecommunity.org
GROCERY - BRITISH FOOD SOURCES CANADA - A TASTE OF BRITAIN
From atasteofbritain.ca
STRAWBERRYRASPBERRYLIMEMARMALADE
From tfrecipes.com
STRAWBERRY LEMON-LIME MARMALADE - GLUTEN FREE RECIPES
From fooddiez.com
LIME — RECIPES — THE CAKER
From thecaker.co.nz
STRAWBERRY AND MARMALADE RECIPES (37) - SUPERCOOK
From supercook.com
STRAWBERRY RHUBARB PIE PRESERVES | BUCKS COUNTY PA
From preservesandmarmalade.com
FOOD – PAGE 2 – LONGABERGER
From longaberger.com
STRAWBERRY LEMON MARMALADE | LEMON MARMALADE, CANNING ...
From pinterest.com
STRAWBERRY | HANKS FOODS
From hanksfood.com
REDUCED SUGAR MARMALADE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ORANGE EARL GREY MARMALADE - RECIPES - DANSUKKER
From dansukker.co.uk
STRAWBERRY RASPBERRY LIME MARMALADE | GENIUS KITCHEN ...
From pinterest.co.uk
STRAWBERRY-RASPBERRY LIME MARMALADE | SIMPLY GRATEFUL ...
From simplygratefulhousewife.wordpress.com
STRAWBERRY RASPBERRY LIME MARMALADE RECIPE - FOOD.COM ...
From pinterest.com
RECIPES - SIMPLY GRATEFUL HOUSEWIFE
From simplygratefulhousewife.wordpress.com
JAM ARCHIVES - MD SRI LANKA - MD SRI LANKA - SRI LANKA'S ...
From mdfood.lk
FOOD - LONGABERGER
From longaberger.com
STRAWBERRY RASPBERRY LIME MARMALADE | LIME MARMALADE ...
From pinterest.co.uk
TREPANG FOODS
From premiumfoodgroup.com.au
ORANGE AND LIME MARMALADE TRIFLE BY LYNDEY MILAN - …
From hanksfood.com
GINGER CRANBERRY ORANGE MARMALADE - POMONA'S UNIVERSAL ...
From pomonapectin.com
BEST MARMALADE JAM RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HOW TO MAKE RASPBERRY MARMALADE RECIPES
From tfrecipes.com
+20 JAM, JELLY AND MARMALADE RECIPES | MASALAHERB.COM
STRAWBERRY LEMON-LIME MARMALADE RECIPE - FOOD.COM
From pinterest.co.uk
RASPBERRY | HANKS FOODS
From hanksfood.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